Turkish · Lunch
Anchovy Flatbread
Turkish-style flatbread topped with fresh anchovy fillets, sweet onion, tomato and Aleppo-style paprika, baked on thin hand-stretched dough until the crust blisters and the fish turns opaque. Finished with parsley, lemon and olive oil, served hot.
$5
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
524Calories
44.2gProtein
13.6gFat
54.8gCarbs
3.2gSugar
3.6gFiber
1258mgSodium
144mgChol
2.7gSat Fat
510mgPotassium
85mgCalcium
4.1mgIron
2.8mcgVitamin B12
12mgVitamin C
protein-rich
mediterranean
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Mix flour, warm water, 1 tsp olive oil, salt and yeast in a bowl; knead by hand for 5 minutes until smooth and elastic.
2
Rest
Cover the dough bowl with a cloth and let it rest at room temperature for 30 minutes until visibly puffed.
3
Build
Roll proofed dough into thin oval about 1/4 inch thick on floured surface; scatter thinly sliced onion, diced tomato, minced garlic and paprika evenly over surface. Lay anchovy fillets across topped dough and drizzle with extra olive oil.
4
Bake
Slide flatbread onto preheated baking tray in oven set to 250°C (480°F); bake for 8 minutes until crust blisters and turns golden at edges and anchovies turn opaque.
5
Plate
Transfer to plate, scatter chopped parsley over top and serve with lemon wedge for squeezing over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g fresh anchovy fillets
- 1 1/2 cup190g all-purpose flour
- 1/2 cup120ml warm water
- 2 tsp2 tsp olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp yeast-dried
- 22 onion
- 44 tomato
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- 2 clove2 clove garlic
