Turkish bread

Turkish bread

By
From
Turkish Flavours
Makes
10 loaves
Photographer
Alicia Taylor

When I was growing up, we would take our own paste of ground lamb mince, parsley, garlic, chillies and tomatoes to the local bakery and they would make it into pide (Turkish bread) for us.

Ingredients

Quantity Ingredient
80g active dry yeast
1/2 teaspoon sugar
4 cups plain flour
1 tablespoon sea salt
3 tablespoons olive oil, plus extra, for rubbing
2 eggs, lightly beaten
80g nigella seeds
80g sesame seeds

Method

  1. Mix the yeast and sugar with 375 ml warm water and set aside until the yeast starts foaming, about 5 minutes. Combine the flour and salt in a large bowl. Gradually incorporate the yeast mixture, mixing with your hands, then mix in the olive oil and 125 ml warm water. Knead the dough until soft, about 10 minutes. Form the dough into a large ball, rub with olive oil and place in a large bowl. Cover the dough with a tea towel and leave it in a warm place away from draughts for 1 hour, or until doubled in size.
  2. Preheat the oven to at least 250°C. Dust a baking tray with flour.
  3. Take a piece of dough about the size of a golf ball. Roll the dough into a ball and then slightly flatten it. With wet hands, press and knead the dough into a circle. Stretch out the dough until it forms a 25 cm circle, and brush it well with some of the beaten egg. Using the side of your hands, press out a border about 3 cm wide around the edge of the dough.
  4. Dip your fingers into the beaten egg, point your fingers down to make a claw, and mark out four deep parallel rows, without breaking through the dough. Mark out another four rows, perpendicular to the first four.
  5. Sprinkle a wooden paddle or board with flour and lift the loaf onto it, stretching it out into an oval shape as you pull it onto the paddle. Brush well with the egg and sprinkle nigella seeds and sesame seeds over the top. Repeat with the remaining dough to make 10 loaves.
  6. Slide the dough onto the prepared tray and bake for 8–10 minutes, or until golden. Wrap the pide in a clean tea towel and serve hot.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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