Turkish Bread or Pide Ekmek is a simple bread with delicious taste and soft spongy texture. Also, very easy to prepare with available ingredients at home. This bread is mainly eaten during the month of Ramadan. Traditionally, it is baked on a stone oven which gives the bread its uniqueness. It can be made with egg too. Slice, serve warm and enjoy with your meal or favourite dips or salads.
Soft and spongy with perfect crisp crust bread hugely enjoyed during family dinners.
500 gms/2 cups unbleached plain flour
200 ml warm water
1 tbsp active dry yeast
1 ½ tsp sugar
½ tsp salt
1 tbsp olive oil
a tsp of sesame seeds and nigella seeds
1 egg (lightly beaten)
Pre-heat oven 200º C/400º F.
Dissolve yeast with sugar and little lukewarm water for 10 mins. Keep it in a warm place. This will allow the yeast to activate and become frothy.
Into a large bowl, place flour, salt and mix well.
Make a well in the centre and pour the yeast mixture, oil and the remaining lukewarm water. Bring the flour together and work the mixture. Add more water if required; (it will be a sticky dough); drizzle little oil in your hands to shape the dough. Stretch and fold it over and over again using your fingers to work the dough. Knead for 10 minutes until it becomes smooth, glossy and elastic.
Transfer it to a lightly oiled bowl and cover it with a damp tea cloth. Keep it in a warm place for 1 hour; allowing it to rise and form double in size.
Now, place the dough which has been doubled in size on a floured work surface. Punch it down and knead again; (remember : do not over-knead)
Using the heel of your hand, flatten them and stretch into large uneven round making a border 2-3 cm in thickness on the edges. Indent the dough using fingertips. Cover and allow it to rise again for 30 mins.
Grease a round baking pan and place the flattened dough. Brush it with beaten egg. Sprinkle seeds over the top and bake for 20-25 minutes until golden brown with crisp crust over the edges.
Remove from the oven and transfer to a wire rack; cover with a dry cloth and allow it to cool. Slice and serve warm.
Enjoy with your favourite meal.
My observations / notes :
- I used organic white wheat flour instead of plain flour.
- The key elements : check your yeast before proceeding; (it should become frothy) and do not over-knead.