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turkish loaf

  • 500 gr of wheat flour
  • 10 gr of sugar
  • 160 ml of warm milk
  • 170 ml of warm water
  • 10 gr of dry baker’s yeast
  • 3 tablespoons of olive oil
  • 10 gr of salt
  • Ingredients for the stuffing
  • 4 tablespoons of olive oil
  • 1 dried choricero pepper
  • On the sausage
  • Fat salt
In a bowl we add the milk and water that we have warmed for a few seconds in the microwave. We add the dry yeast and mix with some chopsticks until it is well integrated and without lumps.

We infused the sugar and finished mixing.

Now we add the flour sifted and salt, remove on the surface and unify it with the liquid, we continue to knead it with our hands and insert the spoons of oil.

We knead it again and leave it in the bowl with a few drops of oil covering the surface so it doesn't harden. We cover it with film and a rag for two hours so that the dough gets lighter.

Over time, we flipped the dough over the slightly floured work surface. We make a big ball after slightly kneading and splitting it into six parts. We each balled first with pinches in and then finishing making the ball individually.

We cover all the balls for ten minutes to rest, before kneading and stretching them with the roller and with a little flour we sprinkle the surface, until reaching a thickness of 0.5 cm and a size of 20 cm in diameter.

Heat a pan of about 24 cm on medium heat, pour a few drops of oil and when it is hot put the dough, stretch it a little with your fingers and let it be done for half a minute, turn it and when it starts to swell bubbles we turn it again, we'll be pretty inflated, we put down the fire. We turned it one last time and moved on to a fountain.

We finished the six servings and left them in the fountain covered with a rag.
We make a line with 4 tablespoons of oil and chop some dried pepper and parsley, which we incorporate into the oil, with the help of a brush brush brush each bread and season it with fat salt. This warm we can serve it to accompany our meal today, a perfect side dish, enjoy!!