Turkish Bread
Turkish Bread, also known as "Pide" or "Bazlama," is a popular and traditional bread in Turkish cuisine. It’s soft, fluffy, and slightly chewy, perfect for scooping up dips, wrapping around kebabs, or enjoying on its own with some butter. This recipe yields a generous amount of bread that can be enjoyed fresh or frozen for later use.
Yield: 6
Materials
- - 8 ½ cups flour 1.1 kg
- - 1.7 cups warm water 400 ml
- - 1.7 cups yogurt 400 ml
- - 1 tsp salt
- - 1 pack dry instant yeast 10 g
- - 3 tbsp vegetable oil
- - ½ cup butter 60 g, melted for coating
Instructions
Prepare the Dough:
- - In a large mixing bowl, combine the flour, yeast, yogurt, salt, and warm water.
- - Mix the ingredients until you obtain a smooth and fine dough.
- - Coat the dough with vegetable oil, cover with plastic wrap, and let it rest in a dry, warm place until it doubles in size (about 1-2 hours).
Shape the Dough:
- - Once the dough has risen, oil your hands to prevent sticking.
- - Remove the dough from the bowl and divide it into eight equal balls.
- - Knead each ball lightly and let them rest for an additional 15 minutes.
Roll Out and Cook:
- - Roll each dough ball into a circle, about 1/4 inch thick.
- - Heat a non-stick pan over medium heat.
- - Cook each bread round on the pan for about 2-3 minutes on each side, or until golden brown spots appear and the bread is puffed up.
Finish and Serve:
- - While the bread is still warm, coat each piece generously with melted butter.
- - Serve immediately or let cool completely before storing.