I would not use a damp tea towel for this step, as it tends to stick on the dough easily.
It would be similar to pizza when comparing Turkish cuisine to dishes from other regions. Turkish bread recipe: puffy, light and tasty. The bakers of the Ottoman period believed that Adam, the Patron Saint of Bakers, learned how to make bread from the Archangel Gabriel, after his expulsion from the Garden of Eden. Besides “ekmek” – the ordinary white bread. Ingredients: 200 gr semolina flour 300 gr flour salt 1 tablespoon dry yeast Water (as you need) Directions: Sift the semolina and white flour into a bowl, then add the baking powder, salt and water. I couldn't find a recipe specifically for wholemeal so I decided to 'half and half' a standard white version which I found here. Transfer on a with parchment paper-lined baking sheet and cover with a plastic foil or a large enough casserole (place it reversed over the dough). Place the flour on a well-floured surface and form into a thin (~0.4inch/1cm) rectangle using your hands.

published on 19 September, 2019 at 11:16. Turkish Bread: Pide Recipe Card; Turkish pide background: There are also regional differences. Similar dishes to pide can be found throughout Central Asia, the Middle East and Eastern Europe. The foundation of Turkish food is, if anything, the dough made of wheat flour. I have not seen it anywhere else since and wanted to try and recreate it home. It looks like a flatbread, but it’s a yeasted bread that goes through one rise cycle. Turkish bread is essentially pita bread, which I posted about here a little over a year ago. A few years ago when I worked in the city near the David Jones foodhall I used to be able to buy a lovely wholemeal turkish bread.
The dough separates horizontally during baking, allowing the top to puff up.