I clipped these 2 from TKL and another site for you. i i miss Australia! (Used to live there...) Have a great party!

=====================================================
(cut)
I have a recipe for Turkish bread for you. I have not made it before but, everything else that I have made from this cookbook was great. I hope it comes out good for you!

3 tablespoons Turkish Pakmaya or compressed yeast, crumbled
1/2 cup lukewarm water
3 tablespoons sugar
2 1/2 cups flour
1 1/2 teaspoons salt

Place yeast into a bowl, add 1/4 cup lukewarm water and allow 5-10 minutes for the yeast to soften. Pour the remaining 1/4 cup water over. Add sugar, flour, and salt.
Since different flours vary in the amount of moisture they can absorb, it is not generally possible to give the exact amount of flour required. Sufficient flour should be used to make the dough stiff enough to knead and to keep it from sticking to the hands. All the necessary flour should be added at the time of mixing.
Combine all the ingredients and turn the dough out onto a lightly floured board, Curve your fingers over the dough and push down with heel part of palm. Give dough a quarter turn, fold over and push down again. Knead until the dough is smooth, satiny and elastic, for about 15 minutes. Cover with a cloth and leave to rise in a warm place for 1 1/2 hours. It rises best at a temperature between 80 to 85 degrees. After the first rising knead lightly for 2 minutes. Brush dough with water, and allow to rise for a second time for about 15 minutes. Press dough gently with fingers. If impression remains, dough has risen sufficiently. Dough should be allowed to double in bulk.
Shape dough with hands into a long and oval loaf and place onto a greased pan. On top of the loaf make a few impressions with a knife to allow circulation of hot air. Bake in moderate oven set to 300 degrees for about 30 minutes. Allow to cool before serving.
Makes 1 loaf.
=====================================================Turkish LavashCategories: Yeastbreads, Flatbreads
Yield: 8 Servings•1 pk Yeast
•2 c Warm water
•2 tb Sugar
•5 1/2 c All purpose flour
•2 ts Salt

Lightly oil a bowl for the dough.
Mix the yeast, water and sugar in a large mixing bowl. Add the flour and salt and mix until it forms a well-blended but somewhat soft dough. (resist the temptation to work in any more flour than absolutely necessary.)
Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes.
Pat the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and set it in a warm, draft-free place to rise until the dough has doubled in bulk, about 30 to 40 minutes. (A perfect place is a gas oven with its slight heat given off by the pilot light; an electric oven, turned on low for no more than 2 minutes, then turned off, works equally well.)
When the dough has doubled, turn it out on a floured board, punch it down, and knead it again until there is no air left in it. Divide the dough into 8 round mounds, place them on the board, cover again with a towel, and let rise until almost doubled, about 30-minutes.
While the dough is rising, preheat the oven to 450F. Position a rack as close as possible to the oven bottom. Flour a 12x15-in baking sheet.
When the 8 mounds of dough have risen, roll them out, one piece at a time into rectangles about 12x15 inches (the size of a standard sheet pan) and about as thin as for a pizza. Puncture the entire surface at 1/2-inch intervals with the tines of a roasting fork.
Bake the breads, one at a time, for 6 to 8 minutes, or until the tops are lightly browned. Remove each finished bread to a wire rack to cool and continue baking the remaining breads until all 8 are finished. During the baking, if any large bubbles start to puff up, puncture them immediately with a fork.
=====================================================