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Ingredients
Asian Style Flatbreads with Turkey and Mango Filling
- For the dough
- 300 grams Pastry flour
- 1 packet Dry yeast
- 125 milliliters warm water
- 75 milliliters Cooking oil
- 1 tsp salt
- Turmeric
- For the filling
- 400 grams turkey breasts
- 3 Tbsps vegetable oil
- 1 small Mango
- 100 grams sugar
- 3 Tbsps White vinegar
- 2 Tbsps soy sauce
- Turmeric
- salt
- freshly ground pepper
- 100 grams fresh Bean sprout
- 50 grams salted Shelled peanut
For the dough, mix the flour with yeast. Add the water, oil, salt and turmeric and knead with the dough hook of an electric hand mixer until smooth. Cover with a cloth and set aside in a warm place for 30-40 minutes. Knead the dough briefly and divide into 12 portions. Roll out each portion on lightly floured surface to a round disk 10 cm (approximately 4 inches) in diameter.
Place 4 dough circles on a lined baking sheet, brush with some water and sometimes and press around the edges so that wavy edges are formed. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C or approximately 350°F) for about 12 minutes. Bake the circles in succession, then let cool.
For the filling, cut the turkey breast into thin strips. Heat the oil in a pan and fry the meat in it. Remove from the pan and set aside. Peel the mango and cut the flesh away from the central pit, then cut into cubes. Caramelize the mango with sugar in a pan while stirring. Add the vinegar, soy sauce, and turmeric and season with salt and pepper. Simmer for 5 minutes. Add the meat and sprouts and cook together for 10 minutes. Spread the filling on the baked flatbreads. Chop the peanuts, sprinkle over the filling and serve.