Turkish rustic village tray bread
From kutadkubilik 16 years ago
- 20 minutes to make
- Serves 6
this recipe from my moms village ..tradatioanal they cooked on the big flat iron in the yard..they call 'tandir'
Ingredients
- 2-1/2 c. flour shopping list
- 1 tsp salt shopping list
- 3/4 c. luke-warm water & milk shopping list
- 1 pkg. dry yeast (2-1/4 teasp.) shopping list
- For the filling shopping list
- 1 stick village butter or organic butter shopping list
- sesame shopping list
- 1 egg yolk for top shopping list
How to make it
- Directions
- 1) Sieve flour with salt. In a separate bowl, yeast milk and water. Make a dough with this mixture. Cover with a damp tea towel and let the dough rest for 15-20 ( if its winter time rest for 1 hour)minutes.
- 2) After the resting period, break the dough into 4 pieces. Roll each dough about 30-32 cm in diameter. Spread 2 tablespoonful of butter for each bread and roll up the dough to form a twisty log. Then roll it again, this time 18-19 cm in diameter.
- 3) heat the oven turn the heat 350 f until they getting golden Brown spread some sesam and black cummin Repeat the same with remaining dough.
- 4) Cool the bread 5- minutes before serving.
- 5) when cooled, wrap them in a grease proof paper and store them in a plastic bag. They will keep for 3-4 days. Re heat
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