Homemade Turkish Bread Recipes

EKMEK TURKISH BREAD

Steps:

• To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
• To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.
• Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
• Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

HOMEMADE TURKISH BREAD

Steps:

• Mix the sponge ingredients, except the flour together and set aside until foamy, about 15 minutes.
• Add the flour and combine well.
• Cover with a tea-towel or loosely with plastic wrap and set aside overnight. Don't cover the sponge tightly because the air inside with become anoxic and the yeast will die.
• The following day, mix the second lot of yeast, water and honey/sugar together until foamy then add the remaining ingredients except the sesame seeds or nigella seeds and egg then knead until the dough is smooth and very elastic.
• Add more flour if the dough is too wet. It should be slightly damp but silky smooth. About 20 Minutes.
• Once the dough is the right consistency, ball up and place in an oiled bowl covered with a tea-towel or loosely with plastic wrap for 3+ hours or until the dough has doubled in size.
• Punch down the dough then kneed again for another 10 minutes or so.
• Divide into six pieces and roll out to the desired shape, quite thinly and put on a greased baking tray and put in a warm place for an hour or more until the dough has risen significantly.
• Pre-heat your oven to 250ºC.
• Brush with an egg wash and sprinkle over the sesame or nigella seeds.
• Bake in the oven for 10-15 minutes until the crush is golden.

TURKISH MEAT BREAD

Steps:

• Stir yeast into 1/4 cup of the water; set aside for 10 minutes.
• Sift flour into a large bowl, and make a well in the center. Add salt and olive oil, and work in with your fingers, then add the yeast mixture and remaining 1/4 cup water. Transfer to a clean work surface, and knead for 5 minutes, or until you have a smooth, elastic dough. Cover the bowl with plastic wrap, and let rest in a warm place for 30 minutes.
• While the dough is resting, combine all the ingredients for the topping in a large bowl.
• Preheat the oven to 500 degrees. Line two baking sheet with parchment paper. Divide the dough into 4 equal pieces, and roll each into a ball. Take 1 ball, flatten it with your hands into a 5-inch disk, then pull and stretch into a long oval (the bread will be quite thin). Transfer to one of the prepared baking sheets. Using your fingers, make indentations just inside the edges. Spread a quarter of the topping all over. Repeat the procedure with the remaining dough and topping.
• Bake until lightly golden, 12 to 15 minutes. Serve immediately.

BAZLAMA - TURKISH FLAT BREAD

Steps:

• Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
• Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
• Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
• Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

TURKISH FLATBREAD.

Steps:

• Put the flour, salt and yeast in a bowl and stir.
• Add the warm water and warm milk and mix thoroughly.
• Add the oil and mix with hands until dough-like.
• Let prove for 1 1/2- 2 hours in an air-tight bowl. Let it prove outside if warm enough, if not, put it above a 50 degree centigrade. Not in the oven, above the oven.
• Once proved, place out on a work surface to make a rough circle.
• Cut into 6 pieces and make into smaller balls.
• Roll the dough balls to a 2-penny thickness and place in a frying pan. DO NOT put oil in the frying pan.
• Cook on low heat for 3-4 minutes or until golden brown, on both sides.
• Enjoy hot or clod with some sea salt, black pepper and fresh or dried herbs.