Monday, July 30, 2012

Turkish Bread

Turkish Bread

Everybody needs an easy bread to make. Turkish Pide Bread fits the bill. Traditionally this bread was cooked in clay ovens and you could use a pizza stone if you have one but it is just as easy to use a metal baking tray. 

Equipment required
1 large bowl
1  500 ml measuring jug
Measuring spoons and cups
metal mixing spoon - I used a dessert spoon
Flat baking tray or pizza stone
Bake paper

3 cups of plain flour - For this one I used half whole meal and half white.
1 teaspoon sugar
1 teaspoon salt
2 teaspoons dried yeast
350 mls warm water
50 mls olive or sunflower oil
1 tablespoon sesame seeds
1 tablespoon nigella seeds (If you have them)
2 tablespoons olive oil


Mix 2 cups of flour with the sugar, salt and yeast in the large bowl.
Add the warm water and oil.
Beat well for 3 minutes – this is runny.
Add the other cup of flour and beat well for another 2 minutes. This is still a lot wetter than a normal bread mix.
Cover and leave in a warm place until doubled in size.
Preheat the oven to 250° C – if you are using the pizza stone put it in the oven and heat it well. If you are using a metal tray put it in the oven 10 minutes before the bread dough is ready to cook.
Tear off a piece of bake paper the same size as the tray. Scrap the dough out onto it and push it out until it is about a 2 -3 cms (1 inch) thick rectangle or for individual ones use an ice cream scoop or large spoon to make several small rectangles.
Sprinkle with the seeds, oil and grind some salt over it. Then stick your fingers in it all over to make little dents.
Take the hot tray or stone out of the oven and put the dough and paper on it. Put it in the oven, close the door and immeadiately reduce the heat to 200°C and bake until golden and cooked - about 20 minutes.
Remove from the tray immeadiately on taking it out of the oven and place it on a cooling rake, this stops the bottom from going soggy.

1 comment:

Christina @ The Hungry Australian said...

Oh I love Turkish bread! Never thought of making it at home though. Must give it a try - thanks for the inspiration!