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About the Recipe: These flatbreads are consumed in Eastern and Southeastern Anatolia. The Turkish name tirnakli ekmek (ridged flatbread) refers to the way the ridges of the bread are made by pressing with your fingertips. People go to bakeries and buy a fresh loaf for every meal in Southeastern Turkey. It is customary to sprinkle sesame seeds or caster (superfine) sugar on this bread. It is also prepared with olive oil, cartilage, or lamb confit.
About Turkish Breads:
Dough based dishes are cherished and revered nationwide. Without them we would be incomplete. Breads, pastries, and pasta dishes that are baked in the oven, fried, or poached are as numerous in the Turkish kitchen as to be almost endless. The Ridged Bread is the first bread that springs to mind and accompanies most meals.
Most of Turkish pastries are full of cultural meaning, with rituals and stories attached to them. Weddings, funerals, religious festivals, celebrations are all adorned by these dishes.”
The Turkish Cookbook, Musa Dagdeviren, Phaidon, pp. 336-337.
Add a Design:
Brush the rested dough with the flour paste. Using the fingers of both hands spaced about ½ inch apart, make a line of indentations with your fingertips down the length of the dough, pressing firmly, starting ½ inch from the edges. Make sure you do not break the dough. Turn the dough sideways and repeat to form a grid of ridges.
Spread sesame seeds between the ridges as desired.
Bake the Breads:
Bake the breads in preheated 475-degree F. oven for 10 minutes or until lightly browned.
- Remove from oven to cooling rack. Serve warm or room temperature.
Yield: 4 (6-inch Flatbreads)
pdf for Copy of Recipe – Pide Ridged Flatbreads
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