Imagine a scene straight out of a bustling Turkish marketplace: the air thick with the aroma of freshly baked bread, the sound of vendors calling out their wares, and the sight of golden loaves stacked high, each one promising a taste of tradition and craftsmanship. In the heart of this scene lies Turkish bread, a culinary marvel that has captivated hearts and palates for centuries.
At first glance, Turkish bread is a sight to behold. Its golden crust, adorned with delicate charred marks, hints at the artisanal baking process that gives it its distinctive flavor and texture. But it’s when you tear into a loaf of Turkish bread that its true magic reveals itself.
Picture the soft, pillowy interior, speckled with pockets of air that promise a light and airy bite. As you pull apart a warm slice, you’re greeted with a symphony of textures – a crisp crust giving way to a tender crumb that practically melts in your mouth. It’s a sensory experience unlike any other, a testament to the skill and artistry of Turkish bakers.
But Turkish bread is more than just a feast for the senses – it’s a cornerstone of Turkish cuisine and culture. It’s the perfect accompaniment to a traditional Turkish breakfast, served alongside an array of olives, cheeses, and jams. It’s the ideal vessel for scooping up creamy dips like hummus and baba ghanoush, or for sopping up rich stews and soups. And it’s a beloved staple at any Turkish meal, whether enjoyed at home with family or shared among friends at a bustling meyhane.
But perhaps what truly sets Turkish bread apart is its versatility. From the iconic pide, topped with savory meats and vegetables, to the humble simit, a sesame-studded ring of bread perfect for snacking on the go, Turkish bread comes in many shapes and forms, each one offering a unique culinary experience.
So the next time you find yourself in the presence of Turkish bread, take a moment to savor its beauty and complexity. Let its aroma transport you to the bustling streets of Istanbul, its texture delight your palate, and its taste linger on your lips. For in every bite of Turkish bread, there is a story waiting to be told – a story of tradition, culture, and the timeless art of baking.
INGREDIENTS
- 8 ½ cup flour(1,1kg)
- 1.7 cup of warm water 400 ml
- 1.7 cup of yogurt 400ml
- 1 tsp salt
- 1 pack dry instant yeast 10 g
- 3 tbsp vegetable oil
- ½ cups butter 60 g
METHOD
Stir in flour, yeast, yogurt, salt and water.
When you have obtained a fine dough, coat it with oil, covered with transparency and leave the amount of dough in a dry and warm place.
After the dough comes in, oil your hands, separate the dough from the pan and divide it into eight balls, which are also kneaded and left to stand for 15 minutes.
Roll each dough ball into a circle and bake on a heated pan.
While the bread is warm, coat it with butter.