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.
Step 8
Once the dough has risen, divide it into smaller portions.
Step 9
Shape each portion into a round, flat disc, similar to pizza dough.
Step 10
Cover the shaped dough with a damp cloth and let it rest for 15 minutes.
Step 11
Heat a cast iron skillet over high heat. Once hot, place one of the dough discs in the skillet.
Step 12
Cook until brown spots appear on the bottom, then flip and cook the other side. Each side should take just a few minutes.
Step 13
Remove the bread from the skillet and cover it with a clean cloth to keep it warm.
Step 14
Repeat the cooking process with the remaining dough.
Step 15
Store any leftover Turkish bread in a sealed container to keep it fresh. Enjoy warm with your favorite toppings or dips!
Quick Pro Tips for Turkish Bread
Check Yeast Freshness: Use fresh yeast for the best rise.
Warm Water: Ensure water is warm (105°F-115°F) to activate yeast.
Knead Well: Knead until the dough is smooth and elastic.
Don’t Rush Rising: Let the dough rise until it doubles in size.
Hot Pan: Cook on a very hot skillet for perfect browning.
Keep Warm: Cover cooked bread with a cloth to keep it soft.
Store Properly: Keep leftovers in an airtight container to maintain freshness.
Nutritional Information (Per Serving)
Serving Size: 1 piece (approximately 100g).
Calories: 220 kcal.
Total Fat: 2g.
Saturated Fat: 1g.
Trans Fat: 0g.
Cholesterol: 5mg.
Sodium: 450mg.
Total Carbohydrates: 43g.
Dietary Fiber: 2g.
Sugars: 2g.
Protein: 7g.
Vitamin D: 0% DV.
Calcium: 40mg (4% DV).
Iron: 2.5mg (14% DV).
Potassium: 100mg (2% DV).