Yapıncak (Red): Turkish Thin-Crust Rolled Flatbread with Red Pepper and Walnut

In a small bowl, combine the lukewarm water and instant dry yeast. Stir gently and let it sit for 5 minutes until frothy.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 20–30 minutes, or until doubled in size.

In a small bowl, mix the red pepper paste with the finely chopped walnuts until well combined. Set aside.

Preheat the oven to 220°C (425°F) or heat a sac tava or griddle over medium-high heat. Punch down the dough and divide it into 8 equal pieces. On a lightly floured surface, roll each piece into a very thin circle, about 2–3 mm thick.

Spread about 1 tablespoon of the red pepper and walnut mixture evenly over each thin dough circle, leaving a small border around the edges.

Roll each filled dough circle into a tight cylinder, then gently press to flatten slightly. If using an oven, place the rolls on a baking sheet lined with parchment paper and bake for 10–12 minutes until golden and crispy. If using a sac tava or griddle, cook for 2–3 minutes per side until charred spots appear and the bread is crisp.

Remove from heat and brush lightly with olive oil if desired. Serve warm or at room temperature.