Thank you so much for posting this recipe (and for the khachapuri one several weeks ago!). When I’m in Vienna I always make a pilgrimage to the Naschmarkt (open air food market) and go to the Turkish/Bosnian stalls for flatbread and mezze appetizers for a picnic. This bread brought back all those fun memories, as well as being an interesting project to make. I found my dough a lot wetter than your pictures seem - it never reached that domed rise in the bulk fermentation, and it was definitely soft to handle. But it cooked up beautifully even if the molasses topping and perhaps just a few minutes too long in the oven made it over-caramelized a bit on top! Çok teşekkürler!