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TURKISH FLATBREAD (Pide ekmeghi)

April 8, 2013

Bread Club this week was trying our first flat bread – a Turkish flatbread (Pide ekmeghi). We are all getting more adventurous looking for ways to use home made breads as part of our family meals. It was also a first as we used the kneading method – rather than our folding method. That gave us some fun as some became rather stickier than others!

Particularly for me, not using supermarkets, this type of recipe is brilliant as it’s the sort of special bread it’s nice to produce either for a light lunch or as an accompaniment to a main meal with a veggie curry or spiced meat dish.

It has also inspired us to book a date in the diary to visit a Turkish bakery in Manchester for more ideas and see if they can accommodate a visit from all our bread club.

INGREDIENTS

600g Walk Mill Strong White Flour
400g Water
12g Fresh Yeast
12g Salt

To Decorate:
Milk or egg lightly beaten with 1 Tablespoon water Nigella and sesame seeds

METHOD

1. Mix the yeast and water in a large bowl.

2. Add the salt and flour. Mix, making sure that there’s no dry flour left in the bottom of the bowl. Tip onto the counter and knead for 10 minutes.

Flatbread dough

Flatbread dough

3. Rest for 1 to 2 hours until doubled in size.

Double in size

Double in size

4. Divide the dough into 2 equal portions; fold each into a ball and leave to rest for 30 minutes.

Divide into two

Divide into two

5. Gently stretch each ball into a disc about 2.5cm thick. Place on a baking tray lined with parchment. Rest again for 30 minutes.

6. Gently dimple the surface of the dough, brush with milk or egg wash and sprinkle with seeds.

Prepare for the oven

Prepare for the oven

7. Bake in a preheated oven at 230 ̊C (gas mk7) for 20 minutes until golden.

8. Cool on a wire rack.

Cool on a wire rack

Cool on a wire rack

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