One of my favourite easy at-home breakfasts on a Sunday morning is sliced avocado with a good squeeze of lemon juice served on a piece of toasted turkish bread. However, given that we usually have busy Saturdays chauffeuring Foodfilanderer Jnr around to tennis competitions or friend’s houses, we are often not organised enough for this breakfast to be as easy as it should be. Instead, someone (usually Mr Foodfilanderer) has to get up and go to the shops in the morning to buy the bread and/or avocado. This weekend, I decided to make things easier by making a Thermomix Turkish Pide on Saturday night.
Now, a word of warning before I start….this is a great recipe, but it is time consuming. Not time consuming in an “Oh my god I have to stand here for two hours cooking, kill me now” way, mind you. The dough just needs several rest periods throughout the process (and if you’re like me and set about trying to make 200 other things at the same time, you will also need some rest periods!). It’s so worth it though, I think being able to make homemade Turkish bread is pretty damn special.
Homemade Turkish Pide Bread – Makes 2 medium loaves
- 15g dried yeast
- 1/2 teaspoon caster sugar
- 125g lukewarm water
- 90g Baker’s flour
- 250g lukewarm water
- 40g extra virgin olive oil
- 390g Baker’s flour
- 1 tsp salt
- 1 egg
- 25g milk
- Sesame seeds (to sprinkle on top)
1. Place yeast, sugar, and 125g water into Thermomix bowl.
2. Mix for 2 minutes at 37 degrees on Speed 2.
3. Leave in bowl for 8 minutes until frothy.
4. Add 90g Baker’s flour and mix for 1 minute at 50 degrees on Speed 2.
5. Leave in the Thermomix bowl for approximately 30 minutes to form a “sponge”.
6. Add remaining water, Baker’s flour, oil and salt to mixture.
7. Combine for 10 seconds on Speed 5.
8. Set dial to closed position and knead for 3 minutes on Interval Speed.
9. Turn the dough out onto a well floured Thermomat or bowl.
Note: This mixture is extremely sticky, so be aware!
10. Wrap the dough in the Thermomat, or cover bowl with a tea towel.
11. Leave at room temperature for approximately 1 hour, or until doubled in size.
12. Preheat the oven to 220C.
13. Knock the air out of the dough.
14. Divide into two pieces, and shape each piece into a “round” approximately 20cm in diameter.
Note: I found this part really challenging as my dough was incredibly sticky and hard to handle. I definitely couldn’t make a “round”, but it doesn’t really matter.
15. Cover with a damp tea towel or a Thermomat and leave for approximately 3o minutes.
16. Place floured Thermomat/silicon baking sheet/baking paper onto two baking trays. Lift each “round” onto a baking tray and stretch slightly into an oval approximately 30cm long by 15 cm wide.
Note: My dough “rounds” were way too sticky to lift. Instead I just sort of let them fall from the bowl onto the tray and then tried to shape them into a bit of an oval shape. They really didn’t look all that pretty at this point, but I knew they would look okay once they were baked.
17. Place egg and milk into Thermomix bowl. Mix for 5 seconds on Speed 5.
18. Brush egg mixture liberally over bread surface. Using your fingertips, make deep indentations across and down the dough, leaving a narrow border. Sprinkle with sesame seeds.
19. Put both trays into the oven and bake for 10-15 minutes, until the surface is crisp and golden brown.
20. Allow to cool and slice horizontally if you plan to serve with toppings. This is also great when sliced vertically and served with dips.
Verdict: As I mentioned already, this recipe does require you to hang around the kitchen for a couple of hours. But I think it’s worth it. Who wouldn’t be impressed with homemade Turkish bread? It’s really not that labour intensive either, the only slightly annoying bit is trying to shape it into something resembling an oval as it can be pretty sticky. However, I have made this recipe once before and it wasn’t quite as sticky, so maybe it was something I did differently this time. Do trust the recipe I’ve provided here though, as the results are great!
I don’t think I’ll be making this recipe for breakfast every weekend, because to be honest, avocado and lemon juice tastes pretty great on a (much easier) standard loaf of Thermomix bread too. However, if I’m making dips for a party, a loaf of this would be an indispensable accompaniment. It’s definitely the type of recipe that can be made easily in between other things.