Turkish Flatbread and Dip

Instructions

Pistachio Cheese Meze Dip:

1. Purée all the ingredients except the olive oil and pomegranate in a mini chopper, or using a mortar and pestle, until smooth (start with 3 Tbsp of water before adding more). Chill until ready to serve topped with a drizzle olive oil and a sprinkling of chopped pistachios and pomegranate seeds.

Bazlama (Turkish Flatbread):

1. Measure the flour, salt, sugar (if using), and yeast into a large mixing bowl. Add the water, honey (if used in place of sugar), yogurt, and 1 Tbsp olive oil and stir with a wooden spoon until too difficult to do so. Turn the dough out onto a worktable and knead for about 5 minutes, until elastic. Return to the bowl and cover the bowl, letting the dough rise on the counter for 40 minutes.
   
2. Preheat the oven to 400°F (200°C). Divide the dough into 4 pieces and shape each into a ball. Use a rolling pin on a lightly floured work surface to roll each piece of dough into a flat circle about 8-inches (20 cm) across. Place these onto a parchment-lined baking tray (or 2, if needed).
   
3. Bake the Bazlama for 12-14 minutes until golden brown – they will likely puff up like pita bread. Pierce each with a skewer to allow it to deflate, brush with olive oil, and sprinkle with chopped parsley, thyme, and Aleppo pepper.