Turkish bread

We both love flat or mildly leavened bread and the idea of being able to make at home and eat it fresh is always appealing.

Earlier, I would follow this pita bread recipe from Serious Eats, which was good and usually produced soft bread. But it does take some time and effort, and I wouldn’t always get the pockets I wanted.

One day while surfing YouTube, I came across this video from Cookist Wow and the recipe & process to make these Turkish breads looked so simple, I had to try them! Plus they looked absolutely delicious.

I normally halve the recipe and this produces 6 Turkish breads roughly 5-6 inches in size. The only change I have had to make to this recipe is to increase the quantity of liquid. For 250g flour, I’ve discovered that 150ml is not enough, and typically end up adding another 1/4 cup or so, to ensure I get a smooth and pliable dough. I add this gradually and judge how much I really need.

Other than that, the recipe works like a charm! It is really simple to follow and the bread is super soft and tasty. And a few of my breads also puffed up to create a beautiful pocket inside! It also keeps well for 1-2 days. I normally keep it in the fridge and warm it up before eating it.

Priya