Best 2 Naturally Leavened Turkish Po Recipes

Prepare yourself for a delightful culinary journey as we delve into the world of naturally leavened Turkish pide, a traditional flatbread that embodies the essence of Turkish cuisine. With its fluffy interior and crispy exterior, pide tantalizes the taste buds and provides a versatile canvas for a variety of toppings. From classic Turkish delights like kıymalı pide, adorned with minced meat and spices, to vegetarian delights featuring fresh herbs and tangy cheeses, the possibilities are endless. As you embark on this exploration of Turkish pide, you'll discover the secrets of crafting the perfect dough, nurturing the natural leavening process, and shaping the pide into its distinctive oval form. Let's embark on this delectable adventure and uncover the best recipes for creating naturally leavened Turkish pide.

Let's cook with our recipes!

NATURALLY LEAVENED TURKISH POğAçA

Naturally Leavened Turkish Poğaça image

Classic Turkish poğaças, made with olive oil and yogurt, are like healthy cheese-and-herb scones. My variation uses natural sourdough leavening for an even healthier, more flavorful result. I love how layered and crispy these poğaças turn out, and how versatile the dough and fillings are.

Provided by dishesfromafar

Categories Recipes

Time 45m

Yield 6-7 poğaças

Number Of Ingredients 13

Ingredients

Dough
250 grams plain whole milk yogurt (~1 cup)
80 grams extra virgin olive oil (1/3 cup)
70 grams sourdough starter (~¼ cup)
250g refined flour (scant 2 cups)
50g whole wheat flour (heaping 1/3 cup)
10 grams salt (1 ½ tsp)
Fillings and Toppings, add to taste
Herbs such as dill, parsley, oregano, or chives
Cheese such as crumbled Turkish white cheese, feta, or asiago (~70 grams)
Black pepper
Egg yolk to brush on the dough before baking
Sesame and nigella seeds, if desired

Steps:

Whisk together the yogurt, olive oil, and sourdough starter in a medium bowl.
Add most of the flour, reserving a little in case it's not needed, and add the salt. Mix and knead the dough in the bowl until all the dry ingredients are incorporated. Add more flour as needed to get a soft but not sticky dough.
Wash and chop the herbs, and prep (crumble, slice, shred) the cheese you've chosen to use. Then add them as well as the black pepper to the dough by folding and kneading.
Cover the dough and let it ferment at room temperature for 4-6 hours. Then refrigerate the dough overnight.
The next day, prep a baking sheet with parchment paper.
Flip the cold dough out of the bowl and shape it into a tube, about as thick as a baguette.
Cut the tube on the diagonal about every 5 cm (2 inches), and place the pieces on the parchment paper smooth side up (as opposed to cut side up).
Cover and let the dough rest and rise for an hour or longer, until it's puffy.
Preheat your oven to 180°C (355°F).
Brush the dough with lightly beaten egg yolk and sprinkle with sesame and nigella seeds.
Bake for 25-30 minutes, until golden brown.

TURKISH POGAçA

Turkish Pogaça image

The savory Turkish snack made with parsley and feta cheese is perfect for a morning breakfast or a midday snack. You can prepare pogaças on the weekend and have them all week. They can stay up to one week without being refrigerated.

Provided by Priyanka Shah

Time 1h50m

Yield 12

Number Of Ingredients 16

Ingredients

3 teaspoons active dry yeast
1 ½ teaspoons white sugar
2 tablespoons warm milk
1 cup all-purpose flour, or more as needed
1 cup whole wheat flour
½ cup warm water, or more as needed
¼ cup vegetable oil
½ teaspoon salt
1 teaspoon salted butter, or as needed
1 cup crumbled feta cheese
½ bunch fresh parsley, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
2 tablespoons milk, or as needed
1 teaspoon poppy seeds, or to taste

Steps:

Dissolve yeast and sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Combine 1 cup all-purpose flour, whole wheat flour, 1/2 cup water, vegetable oil, salt, and yeast mixture in the bowl of a stand mixer fitted with the hook attachment; knead until pliable and not too sticky. Add a little flour if too soft, or warm water if too hard. Cover with a wet cloth and let sit at room temperature for 45 to 50 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking tray with butter.
Mix feta cheese, parsley, salt, pepper, and chili powder together in a bowl until well combined.
Knead dough for 2 minutes. Divide it into 12 equal portions, and roll each one into a ball. Use your hands or a rolling pin to flatten each ball into a 2- to 3-inch circle. Add a spoon of cheese filling in the middles and fold the edges upward like a bundle, pressing to secure. Place on the prepared baking try, folded-sides down. Brush with milk and sprinkle with poppy seeds.
Bake on the top rack of the preheated oven until golden, 30 to 32 minutes.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 17.5 g, Cholesterol 20 mg, Fat 9.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 533.7 mg, Sugar 1.7 g

Tips:

Use a digital kitchen scale to measure your ingredients accurately. This will ensure that your bread turns out perfectly.
Make sure your water is warm, but not hot. Hot water will kill the yeast and prevent your bread from rising.
Let your dough rise in a warm place, away from drafts. This will help it to rise quickly and evenly.
Don't overproof your dough. Overproofed dough will be sticky and difficult to work with, and it will produce a dense, heavy loaf of bread.
Bake your bread in a preheated oven. This will help to create a crispy crust and a fluffy interior.
Let your bread cool completely before slicing and serving. This will help to prevent the bread from tearing.

Conclusion:

Naturally leavened Turkish poğaça is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for sandwiches, wraps, or simply served with butter and jam. With a little practice, you'll be able to make this bread at home like a pro. So what are you waiting for? Give it a try today!