Fluffy Turkish Bread

This Fluffy Turkish Bread (often known as Bazlama or Pide) is the ultimate accompaniment to dips, soups, or grilled meats. The combination of warm milk and olive oil creates an incredibly soft, pillowy crumb, while the high baking temperature ensures it puffs up beautifully. It’s a versatile staple that brings an authentic Mediterranean feel to your table with very little effort.

Fluffy Turkish Bread

Ingredients:

How To Make Fluffy Turkish Bread:

Step 1: Activate the Yeast: In a mixing bowl, combine the 3/4 cup of warm milk, 1/4 cup of warm water, sugar, and yeast. Stir gently and let it sit for 5/7 minutes. You’ll know it’s ready when a layer of foam forms on the surface, indicating the yeast is alive and active.

Step 2: Mix the Dough: Add the olive oil and salt to the yeast mixture. Gradually stir in the flour until a soft, shaggy dough begins to form.

Step 3: Knead for Elasticity: Turn the dough onto a floured surface and knead by hand for 8/10 minutes (or 5 minutes if using a stand mixer). The goal is a smooth, elastic dough that bounces back slightly when poked.

Step 4: The First Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rest in a warm, draft-free spot for about 1 hour, or until it has doubled in size.

Step 5: Shape and Top: Gently deflate the dough and divide it into 2 equal pieces. Flatten each piece into a round or oval shape. For an authentic look, whisk the egg yolk with 1 tablespoon of milk, brush it over the dough, and sprinkle with sesame or nigella seeds.

Step 6: Bake at High Heat: Preheat your oven to 220°C (425°F). Bake the loaves for 10/12 minutes. They should puff up and turn a beautiful light golden brown.

Step 7: Rest and Serve: Allow the bread to rest for a few minutes under a clean kitchen towel; this traps the steam and keeps the crust perfectly soft.