Icmeler Online Holiday Forum & Reviews - Turkey

Hi

Not sure if anyone is able to help. You know the beautiful starter bread (the one that puffs up) most restaurants serve with the meze's? I am trying to get the recipe for it.

I have had a look on-line, but to no avail.

My husband and family go mad for it, unfortunately - I'm vegan and never had the opportunity to try it.

If anyone knows the recipe - I would be very greatful.

Cheers

Audrey

Ingredients

4 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup water
1/2 cup unbleached all-purpose flour
3 1/2 cups bread flour
1 teaspoon salt
3 tablespoons olive oil
1 cup lukewarm water, plus
1 tablespoon lukewarm water

Directions

1 Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.

2 Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.

3 To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.

4 Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.

5 Gradually work in the flour to make a soft and sticky dough.

6 Knead the dough on a floured surface for 15 minutes.

7 The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.

8 You should have a damp and very springy dough that offers no resistance to kneading.

9 Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.

10 (You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log.

11 Cut into 8 equal pieces, and roll each one into a tight ball.

12 Place the balls on a floured surface, and let rest 30 minutes under a towel.

13 Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.

14 Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.

15 Brush the top with olive oil.

16 Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.

17 As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.

18 Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.

19 Serve the pide hot.

20 They also can be reheated wrapped in foil.

Aw thank you so much - you've made my day!!

The recipe doesn't have milk or egg in it, so I might have a go at eating some myself .

I'm so, so chuffed.

Thanks again

Audrey

I think that to maintain its 'puffyness' outside of the oven you need to brush it with beaten egg, sesame and poppy seeds are optional aswell!

have fun

its called lavash
xxxx

Its called Pide, Lavish is thinner like a tortilla.

Yes, I always thought Lavash was like the wraps you get with some kebabs - very much like a flat tortilla. I thought the puffy bread was called pide or ekmek.

Ive seen it called Pide and ekmek, not sure if its something to do with the seeds and egg coating thats the difference.

..And the garlic & herb butter is to die for...hmmmm

kingtut wrote:..And the garlic & herb butter is to die for...hmmmm

Not to mention the two other dips you usually get with it - I love the tomato one, is it called ezme? And the yogurt and mint one, which I think is the Turkish version of tzatziki. Mmmm - what wouldn't I give to be sitting down to some of that right now!

i posted an ezme recipe the other day, its spot on!

You swines I am bloomin starvin now, and only an Icmeler tea will do.... 6 weeks to go

thought they just call it naan bread

icmeler14 wrote:thought they just call it naan bread

Thats indian..

thats what alot of the restaurants advertise it as in Icmeler

icmeler14 wrote:thats what alot of the restaurants advertise it as in Icmeler

I know - but it's not really the same as the naan bread you get in Indian restaurants, is it?

icmeler14 wrote:thats what alot of the restaurants advertise it as in Icmeler

ive never seen it advetised as naan, normally just says free bread and meze. not saying they dont but ive never seen it

I know but many of them do have it on their menus as naan bread..we all know it's not really naan ..i have been going there for 14 years and have seen it even when Kapadocia restaurant was there where Azra Jewellery is now.

Thanks everyone, I thought myself it was called pide - but didn't want to confuse anyone if I was wrong. I am going to give it a go this weekend. My hubby and the family are so excited!!! When I went home with the recipe last night, I gave my mum a copy, I thought she was going to wet herself with excitement

I'll let you all know if I am successful.

This has come along at just the right time.

As we cannot travel to Icmeler this year, i've planned a surprise Turkish night for me and Mrs Sirkyboy on Saturday.

Got my turkish casserole planned, my mashed potatoes, proper chips and rice. Got the Efes in the chiller at my old mans.

Was really wanting to do the turkish bread and meze as a starter, but for all the years i've been going to Icmeler, I've thought they have been calling the bread pitta, and can only find recipes for the greek pitta bread, not the puffy turkish one. Now I know they were saying Pide all this time, duh!

Thanks for the recipe, this is really gonna make the meal authentic now.