Sunday, March 8, 2009

Turkish Bread

Preparation time: 30 mins + resting time (at least 2hrs)
Cooking time: 20 mins each batch

- 4 tbsp yeast dried yeast
- 1/2 cup lukewarm water
- 1/2 cup plain flour
- 3 1/2 cups plain flour
- 1 tsp salt
- 3 tbsp olive oil
- 1 cup lukewarm water


1. Combine yeast and water and leave for 10 minutes so it begins to bubble and expand.

2. Mix in the first lot of flour and cover with cling wrap. Leave in a warm place for half an hour so it can double in size at least.

3. Put second lot of flour in a bowl and make a well. Put the yest mixture, salt, oil and water in the well and work into flour. Knead for at least 15 minutes.

4. Leave the dough to rest and rise in a well oiled bowl covered with cling wrap for one hour (at least, or till it doubles in size).
N.B. I always put grease proof paper under the cling wrap so it is easier to get the dough off it once it rises.

5. Knead the dough on a lightly floured surface and make it into a log shape. Cut it into 8 pieces and roll each piece into a ball. Leave the balls on a lightly floured surface for half an hour to rest under a tea towel.

6. Bake in a preheated oven on 180 degrees for 20 minutes each tray. You will fit two balls to each tray (if you want the bread thin). If you would like the bread a bit thicker, add two dough balls together.
N.B. This is an estimate time. I do not have a fan forced oven so I needed to turn my bread over after 10 mins to brown the other side. You want it to be lightly browned only.

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