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.
Ingredients:
- 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.
Helpful Tips:
- Resting Time: Allowing the dough to rest properly ensures a fluffy texture.
- Cooking: Make sure your pan is well-heated before cooking the bread to get the perfect golden brown spots.
- Storage: Store any leftover bread in an airtight container. It can be reheated on the stovetop or in the oven before serving.
Serving Suggestions:
- Serve with various dips such as hummus, baba ganoush, or tzatziki.
- Use as a wrap for kebabs, grilled meats, or vegetables.
- Enjoy it as a simple snack with butter, cheese, or olive oil.
FAQs:
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a heartier texture, but you may need to adjust the water content.
Q: Can I make this bread ahead of time?
A: Yes, you can prepare the dough and store it in the refrigerator overnight. Allow it to come to room temperature before rolling and cooking.
Q: How do I store the bread?
A: Store the bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Serving Size:
- This recipe makes 8 large bread rounds.
Time of Preparation:
- Prep Time: 20 minutes
- Rising Time: 1-2 hours
- Resting Time: 15 minutes
- Cooking Time: 20-25 minutes
- Total Time: Approximately 2 hours 55 minutes
Enjoy your delicious and authentic Turkish Bread, perfect for any meal or as a versatile snack!
Recipe Card
Turkish Bread
Ingredients
- – 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.