Turkish Pide Bread

اروي توميChef

Ingredjenti

• 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

Passi

1. 1

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

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.minutes
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.

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.minutes
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.

   recipe.minutes
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.

   recipe.minutes
5. 5

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

   recipe.minutes
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.

   Għodda meħtieġa:

   Tegħlija tal-forn

   recipe.minutes
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.

   Għodda meħtieġa:

   Forn

   recipe.minutes
8. 8

   Bake the loaves for 25 minutes and serve hot.

   recipe.minutes

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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