This soft Turkish bread, also called bazlama or pide, perfectly accompanies sauces, soups and grills. Warm milk and olive oil give it a tender and airy crumb, while cooking at high temperature allows it to swell well. Easy to prepare and versatile, this bread brings an authentic Mediterranean touch to all your meals, without effort.
Soft Turkish bread
Ingredients
| Ingredient | Amount |
|---|---|
| flour all use | 3 cups (375 g) |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Instant dry yeast | 21⁄4 teaspoons (7 g) |
| Lukewarm milk (not hot) | 3⁄4 cup (180 ml) |
| Hot water | 1⁄4 cup (60 ml) |
| Olive oil | 3 tablespoons |
| Egg yolk (optional filling) | 1 |
| Milk (optional filling) | 1 tablespoon |
| Sesame or black seeds (optional filling) | If necessary |
How to make soft Turkish bread
Step 1 : Activate the yeast.
In a large bowl, mix warm milk, warm water, sugar and yeast. Stir gently and let stand for 5 to 7 minutes, until a foam forms on the surface, a sign that the yeast is active.
