Once all the rounds have been cooked, let cool to room temperature, then seal the bag and store at room temperature for up to a day (the breads are best used within 24 hours of making). As the breads come out of the skillet, we slip them into a plastic bag to keep them soft and pliable. There are literally thousands of soup recipes out there, so it’s no surprise that many of them go great with Turkish bread. It’s got a kick to it that pairs perfectly with the Turkish bread. A cast-iron skillet works best for getting nice brown spots on the flatbreads, but nonstick will work, too, if that’s what you own. Spicy feta dip is made with feta cheese, yogurt, jalapeños, garlic, and lemon juice. This dough comes together quickly, requires only an hour of rest, is a breeze to roll out and each bread cooks in just a couple of minutes in a pan on the stovetop. To add an extra bit of taste and presentation you can add or top with butter or cheese, thin-sliced tomatoes, sliced olives, or other sorts of ingredients. The bread is made with flour, water, salt, and yeast, and can be served as a main dish or side dish. Yufka stuffed with filling, folded and toasted in a skillet becomes a gozleme, or the flatbreads can be used to make sandwich wraps or for scooping up dips and spreads. Bazlama Turkish flat bread is a traditional bread that is enjoyed throughout the country. As chef Ana Sortun, whose recipe from “ Soframiz” we adapted, explains, yufka is more slender than a flour tortilla but more substantial than phyllo. The Turkish flatbread called yufka is fast and easy to make largely because it’s unleavened (that is, yeast free).
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