There is a deep sense of satisfaction in the making dough by hand. It’s tactile. Honest. Using something like lemiz (traditional Turkish flatbread) will quickly reap rewards. No fancy equipment required. You don’t need a stand mixer. All you need is flour, water and a little patience.
If you’ve ever scrolled through a food blog looking for a recipe that feels more like home cooking than a chemistry experiment, here it is. Although often overlooked in the wider culinary world, Lemiz holds a special place in Turkish culinary tradition. It’s very simple. It’s savory. Also goes well with tea or a light lunch.
Let’s get down to it. That’s how it’s done, no fluff.
The Dough: Less is More
The basis of delicious bread is dough. For lemiz, the rule are simple. Aim for consistency of an earlobe. There’s a reason why this is a classic culinary benchmark. If it sticks to your fingers, add a little more flour. If it crumbles when pressed, add a little water.
Here’s what you need to get started:
–4 cups of flour
–1.5 cups of warm water
–pinch of salt
First, pour the flour into a large bowl. Dig a well in the middle of the small crater in the center of Flower Mountain. Add a pinch of salt to the flour. Then slowly pour lukewarm water into it. I mean slowly. Don’t dump it all in at once. Mix by hand or with a spoon until it starts to come together.
When a fluffy mass forms, place it on a clean surface. Knead it. Just knead. Usually 5-7 minutes is enough. You want it smooth. You want it elastic.
When the dough is ready, cut it into small balls. Cover with a damp cloth or plastic wrap. This is not negotiable. If the bread dries out during the preparation of the filling, you will end up with a tough, cracked bread. Let rest for about 20 minutes. This relaxes the gluten and makes it easier to roll out later.
The Filling: Simple, Savory, and Hearty.
When the dough rests, let’s talk about the filling. Traditional lemiz usually has spinach (pazı ), but there are variations. The version below is the classic version found in home kitchens.
Ingredients:
- 1 kg spinach (fresh, not frozen)
- 200 g butter (for finishing)
- 3 tbsp vegetable oil (for cooking)
- 1 onion chopped
–3 eggs - Salt, black pepper and red pepper flakes (pul biber)
First, wash the spinach thoroughly. Although it is impossible to remove all the grit, you can remove most of it. Boil in salted water for 1-2 minutes until it wilts. Drain.
The trick is to squeeze the water out. Use your hands. Get as much liquid as possible
