Homemade Turkish Bread Recipes

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BAZLAMA - TURKISH FLAT BREAD



Bazlama - Turkish Flat Bread image

Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm.

Provided by sharwna

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 4h

Yield 4

Number Of Ingredients 6

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup Greek-style yogurt
4 cups all-purpose flour

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.

Nutrition Facts : Calories 504.8 calories, Carbohydrate 100.2 g, Cholesterol 5.6 mg, Fat 3.8 g, Fiber 3.7 g, Protein 15.1 g, SaturatedFat 1.5 g, Sodium 1766.4 mg, Sugar 4.5 g

HOMEMADE TURKISH BREAD



Homemade Turkish Bread image

Went looking online for turkish bread recipes and this is one I found at http://www.theredwhisk.com.au/files/Homemade_Turkish_Bread.php.. theres a picture of it there. Pre time doesn't include the time for the sponge to sit overnight.

Provided by YnkyGrlDwndr

Categories     Yeast Breads

Time 5h15m

Yield 6 loaves

Number Of Ingredients 13

1/2 cup warm water
2 teaspoons yeast
1 teaspoon sugar or 1 teaspoon honey
1 cup bread flour
1 1/4 cups warm water
2 teaspoons yeast
1 teaspoon sugar or 1 teaspoon honey
2 tablespoons olive oil
3 cups bread flour
1 cup whole grain wheat flour or 1 cup rye flour
1 tablespoon salt
sesame seeds or nigella seeds
1 egg, beaten

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.

Nutrition Facts : Calories 437.1, Fat 6.8, SaturatedFat 1.1, Cholesterol 31, Sodium 1180.2, Carbohydrate 80.5, Fiber 5.1, Sugar 1.7, Protein 13.4

EKMEK TURKISH BREAD



Ekmek Turkish Bread image

Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.

Provided by Bonnie

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P4DT4h

Yield 12

Number Of Ingredients 7

1 ½ cups bread flour, divided
¾ cup water, divided
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
2 teaspoons salt

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.

Nutrition Facts : Calories 6.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 390 mg, Sugar 0.3 g

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