The foundation of Turkish food is, if anything, the dough made of wheat flour. Besides “ekmek” – the ordinary white bread. The bakers of the Ottoman period believed that Adam, the Patron Saint of Bakers, learned how to make bread from the Archangel Gabriel, after his expulsion from the Garden of Eden. Obviously, the secret is still held dearly by the present-day Turkish bakers; no other bread tastes as good as even the everyday Turkish bread.
One realizes the wonderful luxury of Turkish bread upon leaving the country. This blessed food is enjoyed in large quantities and is respected by all, rich and poor, simple and sophisticated. Every neighborhood has a bread-bakery that produces the golden crisp loaves twice a day, morning and afternoon, filling the streets with their irresistible and wholesome aroma. People pick up a few loaves on their way home from work, and end up eating the crisp ends by the time they get there. After a hard day’s work, holding the warm loaf is the best reward, convincing one that all is well.
1 table spoon of yeast,
1 1/2 cups warm water,
pinch of sugar,
1 1/2 small spoon of salt,
3 table spoons of oil,
4 cups of flour.
Step by step
- Melt yeast and pinch of sugar in warm water; let it rest for 10 minutes.
- When it’s frothy, stir it in salt, oil and flour (2 cups). Gradually add the left over flour, mixing it well.
- Squeeze 8-10 minutes or until it gets smooth and elastic.
- Place the mixture in a greased bowl and let it rise until it doubles (1/2-1 hour.)
- Punch down and let rise again until it doubles.
- Punch down and divide into 1-4 pieces.
- Roll into a diamond shape and then roll up and pinch to seal to form long loaves.
- Place it on oiled cookie sheet. Slice the top of the dough with your knife 3 times diagonally down each loaf.
- Brush with water and let rise until it doubles again (about 1 hour). Bake at 190 C for 30 minutes.
- Use within one day or double wrap and freeze.
Afiyet olsun !