Turkish Bread

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.

• 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)

    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.

   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.

   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.

   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.

   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.

   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.

   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.

   Remove the bread from the oven and let it cool on a wire rack.

• 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!