Did you try a sandwich made with a freshly cooked Turkish home bread?
I used my favorite fillings: tomato, cucumber, parsley, lettuce, just a little olive oil and oregano. Try with your own choice of fillings.
Last month Jodie asked the name and the recipe of the bread that is approx 1 inch high & has sprinkling of sesame seeds on top. The bread is called “Ramazan pidesi” which means “Turkish pita for Ramadan.”
I found the recipe but it was in Turkish. I did not want to translate and send her the translation without trying it by myself first.
Pide is a very common food in Turkey. In every city you can find a pide restaurants, or traditionally “pide house”s. Usually it is served with ayran, (yogurt soda) or tea.
The dough thickness, and the shape may vary at different cities. Even though it is usually called as Turkish pizza, it looks like a boat more than pizza.
Bread for a Turkish person, is what rice is for a Chinese, and beef is for a Texan. I saw people who eat bread with everthing, even with pasta or rice. As a Turkish, I also like the bread. especially when it is just baked, and still warm.
I found this recipe from a bread machine cookbook, and adapted it a little.
This bread is called as “yufka” and it is mainly the cooked version of the phyllo dough. This bread is brittle and can be stored for a very long time at dry places.
When it is dry, you can eat the bread like potato chips using different dipping sauces. You can also sprinkle some water on it, and make it softer, than eat it as a pita. This is the traditional way of eating it in Turkey.
There are several traditional home bread types in Turkey. One of them is called as “bazlama” and it is very similar to Indian “naan”. In old days they were cooked on top of large steel sheets. In villages, people still use steel sheets to cook them, but in cities, people use teflon skillets to cook.
Makes 5 servings. (Approximately 350kcal/serving)