Turkish Bread, also known as Pide or Ekmek, is a traditional bread known for its soft, fluffy texture and slightly chewy crust. It’s a versatile bread that pairs wonderfully with a variety of dishes or can be enjoyed on its own with a bit of olive oil.
Ingredients:
• 1 1/2 cups (360ml) warm water (110°F/45°C)
• 2 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 cup olive oil (plus extra for brushing)
• 1/4 cup plain yogurt (optional for a slightly richer bread)
• 1 egg, beaten (for egg wash, optional)
• Sesame seeds (optional, for topping)
Instructions:
Prepare the Yeast Mixture:
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Mix the Dough:
1. In a large bowl, whisk together the flour and salt.
2. Make a well in the center and pour in the yeast mixture, olive oil, and yogurt (if using).
3. Mix until a dough starts to form, then turn it out onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
First Rise:
1. Place the dough in a lightly oiled bowl, turning it to coat all sides with oil.
2. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shape the Bread:
1. Punch down the risen dough and turn it out onto a floured surface.
2. Divide the dough into two equal portions.
3. Shape each portion into a round or oval loaf. If making a pide, shape the dough into an oval and then stretch it slightly to form an elongated shape.
Second Rise:
1. Place the shaped dough onto a baking sheet lined with parchment paper.
2. Cover loosely with plastic wrap and let it rise for about 30 minutes.
Prepare for Baking:
1. Preheat your oven to 425°F (220°C).
2. If desired, brush the top of the dough with the beaten egg for a glossy finish.
3. Sprinkle with sesame seeds if you like.
Bake the Bread:
1. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
2. If you prefer a crustier bread, you can place a small pan of water in the oven while baking to create steam.
Cool:
Remove the bread from the oven and let it cool on a wire rack.
Tips:
• Yeast: Ensure the water is warm, not hot, to activate the yeast without killing it.
• Flour: You can substitute part of the all-purpose flour with whole wheat flour for a denser texture.
• Storage: Store the bread in an airtight container or plastic bag at room temperature for up to 3 days. It can also be frozen for up to 3 months. Slice before freezing and toast or reheat as needed.
Turkish bread is wonderfully versatile and can be enjoyed with a variety of dishes, from soups and stews to dips and cheeses. Enjoy baking and savoring this delightful bread!
For more cooking inspiration, explore Shakshuka and Grissini Poppy Seed. Browse all our recipes for more ideas.
