Turkish Pide Bread

اروي توميKuhar

Sastojci

• 3 cups of white flour
  3 cup
• 3/4 cup of warm liquid milk
  0.8 cup
• 2 teaspoons of instant yeast
  2 teaspoon
• 2 tablespoons of warm water
  2 tablespoon
• 1 teaspoon of salt
  1 teaspoon
• 1 teaspoon of sugar
  1 teaspoon
• 2 tablespoons of olive oil
  2 tablespoon
• 2 tablespoons of yogurt
  2 tablespoon
• 1 egg yolk
  1 yolk
• 2 tablespoons of sesame and nigella seeds mixed
  2 tablespoon
• 1/4 teaspoon of instant coffee
  0.3 teaspoon

Koraci

1. 1

   Mix the yeast, sugar, and warm water, and let it sit for 10 minutes to ferment.

   Potreban pribor:

   Posuda za miješanje

   10 min
2. 2

   In a large bowl, mix the flour, yeast, milk, yogurt, and olive oil together until you get a smooth and non-sticky dough, sprinkling a little flour while kneading.

   Potreban pribor:

   Posuda za miješanje

   10 min
3. 3

   Place the dough in a bowl greased with a little olive oil, cover it well, and let it rise in a warm place for two hours.

   120 min
4. 4

   Remove the dough, press it slightly with your hand until it returns to its original size, and cut it into three equal balls.

   10 min
5. 5

   Roll out the balls until they become round and 1 cm thick, cover them, and let them rest for another 15 minutes.

   15 min
6. 6

   Place the loaves on a baking sheet lined with parchment paper, poke them slightly with your fingertips, brush the tops with a mixture of egg yolk and instant coffee, and then sprinkle sesame and nigella seeds over the entire surface of the loaf.

   Potreban pribor:

   Lim za pečenje

   10 min
7. 7

   Preheat the oven to 200 degrees Celsius, place the baking sheet with the loaves on the middle rack, and place a baking dish with boiling water on the bottom rack to give the bread a nice softness.

   Potreban pribor:

   Pećnica

   5 min
8. 8

   Bake the loaves for 25 minutes and serve hot.

   25 min

Nutritivne činjenice

* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.

Prehrambene značajke i oznake