Turkish Flatbread, Made with Monk Fruit Sweetener

Method

1. Put 70ml unsweetened oat milk warmed to about 40 degrees C, 70ml warm water and 1 teaspoon dry yeast in a large bowl and stir to wake the yeast. Keep the kOBE Monk Fruit Blend and salt out at this stage.
2. Add 200g all purpose flour, 1/2 teaspoon salt and 1 teaspoon kOBE Monk Fruit Blend to the bowl and bring it together roughly. Hook the fingers to pull the dough from the side of the bowl into the middle, then push it out with the heel of the hand.
3. Add 7ml olive oil and keep kneading until the dough is soft and smooth. Brush the rest of the olive oil over the surface, cover with cling film and prove for 1 hour until doubled.
4. Turn the dough out and divide it into 6 or 8 pieces. Dust each one with flour, fold it in on itself and press it out again to release the air.
5. Roll each piece into a round about 0.5cm thick.
6. Heat the pan and cook the breads over medium heat until they puff, then flip, lower the heat and cook until both sides are evenly golden.
7. Scatter 10g finely chopped cilantro over the breads while they are still hot.

Tips

• Water and milk should be warm at around 40 degrees C, since anything hotter kills the yeast.
• Without a thermometer, a fingertip that feels gently warm is the right mark.
• The bread suits a garlic yogurt sauce or grilled meat.
• Mix the salt into the flour rather than pouring it straight onto the yeast, because salt in direct contact weakens it.