Turkish Bread

rolling out turkish breadJust a quick one for you this Friday morning, I wanted to share this bread recipe before the weekend.  We do a lot of baking from scratch in our house.  We buy bulk flour and make the various breads as we need and see fit.

We often have a batch of tortillas in the freezer, but with the falafel, I wanted something different.  A bit fluffier, and luxurious.

turkish bread and falafelHave you checked out my pulled beef recipe and giveaway?

Turkish Bread
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Serves: about 8 breads
  • 500 gm plain flour
  • 170 ml warm water
  • 35 ml milk
  • 7 gm yeast
  • 30 gm honey
  • 1 tsp salt
  • 50 ml olive oil
  • 1 egg
  1. Pour milk and warm water into a medium bowl, stir honey until dissolved, add yeast. Stir, leave for 15 minutes, until yeast has activated and gone foamy.
  2. Beat egg and add oil to it.
  3. Once yeast mix is frothy, add egg mix to it, them pour into mix master and add remaining ingredients.
  4. Knead the dough on medium for about 4 minutes.
  5. Put dough into oiled mixing bowl and cover. Leave until doubled in size.
  6. Cut dough into 90gm balls and roll to about 3 mm thick.
  7. Fry in a dry heavy based fry pan, once there are bubbles on the surface, flip over.
  8. Remove from pan and stack on plate under some foil to keep the bread moist.



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