Turkish Bread
Turkish cuisine is a delightful tapestry of flavors, aromas, and textures, reflecting centuries of history and a unique blend of cultural influences. Among the many culinary treasures Turkey has to offer, bread holds a special place. Bread, or “ekmek” as it’s known in Turkish, is more than just a staple; it’s a symbol of hospitality, a daily ritual, and a source of comfort in every Turkish household.
One of the most beloved types of bread in Turkey is a simple yet flavorful flatbread that is often served with meals, used as a base for various toppings, or enjoyed on its own, warm and straight from the skillet. This bread is characterized by its soft texture, slightly chewy crust, and the subtle tang of yogurt that gives it a distinct flavor. It’s a versatile bread that can be paired with a wide array of dishes, from hearty stews and soups to light dips and spreads.
The process of making Turkish bread is deeply rooted in tradition, passed down through generations. It begins with just a few humble ingredients—flour, water, yeast, sugar, salt, and Greek yogurt—but it’s the care and patience in the preparation that transforms these basic components into something truly special. The dough is allowed to rise slowly, developing a deep, rich flavor and a tender crumb. The use of Greek yogurt adds a slight tang and richness, setting this bread apart from other types of flatbread.
Ingredients:
500 grams wheat flour.
1 packet of baker’s yeast.
1 tablespoon sugar.
100 grams thick Greek yogurt.
35 cl hot water.
1 tablespoon salt.
Instructions:
Step 1
In a bowl, combine the hot water, sugar, and salt. Stir until dissolved.
Step 2
Add the baker’s yeast and let it sit for a few minutes until it becomes frothy.
Step 3
Make the Dough: In a large mixing bowl, pour the yeast mixture over the flour.
Step 4
Add the Greek yogurt and mix until a smooth dough forms.
Step 5
Transfer the dough to a floured surface and knead for a few minutes until it becomes smooth and elastic.
Step 6
Shape the dough into a ball.
Step 7
Place the dough ball back into the bowl, cover it with a damp cloth, and let it rise at room temperature for about 3 hours, or until it has doubled in size.
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