Turkish Cheese Bread Recipe: 59 Photos
CHEESE PIDE Recipe - DELICIOUS! | Ninik photos
FAQ
Unlike many bread varieties that undergo a quick fermentation, Turkish bread benefits from extended fermentation to bring out its distinct flavour. A significant aspect of Turkish bread's allure is its hand-stretched or hand-moulded formation.
Bread (ekmek) is an essential part of the Turkish meal and is therefore eaten daily, including in the form of pide (Turkish bread or small rolls), simit (sesame rings), yufka, lavas and durum.
Dough Ingredients: Water, Yeast, Sugar, Salt, Bread Flour, Olive Oil. You can top the Pide with anything, But the most common toppings are mozzerlla, ground beef or lamb, eggplant tomato mixture, spinach onion and sumac. My favorite is with mozzerlla and then brushed with some melted butter. SO GOOD and very addicting!
What goes into a great pide? If available, buy plain flour for bread and pizza (often called 'bread flour' or 'pizza flour'). This is a high-protein flour that yields a firm and sturdy dough.
And Turkish is perhaps the worse bread of all, with its mixture of large serving sizes, holes that readily get filled with butter or margarine, and large amounts of white flour - giving it its high GI and carbohydrate load. Another a popular choice, sourdough does have a lower GI than regular white bread.