You have a great channel. I hope you won't mind a couple of tips from a baker who has an interest in traditional breads from around the globe. Active yeast is really old technology. Instant yeast is easier to use and stores for longer in the fridge, for a year quite easily. Instant yeast does not require the use of a starter, just mix it into your dough. No sugar required. It is pretty universally available now in Europe, the middle East and America and it is vastly superior. Use at The weight of flour X 0.0063 the amount is in grams. Or, 1 level tsp per 500g flour. So many You Tubers bucket the stuff into their dough... It's wholly unnecessary and too much makes bread stale quicker. And here is a game changer tip. Make the dough, let it rise, and portion it into cheap plastic containers in the fridge. Use from the next day all the way through to day four. The long chilled fermentation allows the yeast to brew in really good wheaty flavours. You will never use dough on day one again. Unless you are hurrying. FWIW, before we had modern yeast doughs were slow fermented naturally. That was the only way to do it. So, traditionally the bread had these slow fermented flavours. Your video of the Cairo bakery showed them shaping the dough on a bed of Wheat bran. which is non stick. Most of wheats flavour is in the bran. So instead of the parchment viewers can use bran in their baking tray and get much more flavoursome results. Finally when prodding the dough with your fingers, wet your fingers they will not stick. The same goes for any dough handling. I didn't mean to write so much. Please forgive me being so forward. I have seen many Middle Eastern Bakeries even in Iran and they have all moved on to instant baking, like your video and that is so inferior to the real thing. These tips will transform these Pide into something extra special. I plan on exploring your channel. There is some superb stuff here and it is all so well presented. Thanks.
As a former professional baker, these are amazing tips everyone should see. I cannot agree more and could not put this better myself. Just a nerdy expansion on the fermentation part because its so cool: The fridge fermentation applies to ALMOST all dough from sourdough to direct pizza dough. The cold temp helps favor lactic acid bacteria fermentation over acidic acid bacteria which leads to a more mild, milky, wheaty flavors as opposed to harsher, acidic and vinegary flavors (sometimes desirable) while also slowing down the yeast. This is the secret of many dough like good NYC style pizza or Japanese Shokupan. Also cold bulk fermentation specifically is the way to go for a home baker generally speaking. Professionally per-ferments are only needed because you cant fridge 60kg of dough in a reasonable way, so you make 6kg of poolish/biga/sourdough starter and fridge ferment it until the day it's needed. Just be sure to let it wake up by either a nice long mix on the stand mixer (dough temp 26c) or letting it warm up for 1-2 hours if doing by hand.
Hi there! Thanks for the tips. I'm a bit confused as I'm new to baking. Do I add instant yeast straight to the dry ingredients and then let the dough rise in the fridge for a day before I bake it?
@@brinacyl1682 proofing and "bulk fermentation" in general are the process of letting the dough ferment (letting yeast grow and work). So yes it would be after adding yeast, this long fridge fermentation is common in sourdough. If you want good recipes and techniques look up "The bread code", Brian Langerstrom and Novita Listyani on RUclips, the Novita is very science focussed and the other two are more purist technique focused. Also highly suggest r/breadit, the bread subreddit
I love that you give a temperature instead of saying "warm the milk". I had this sort of bread for the first time a few months ago, will definitely be making it, great video, thank you very much
Made this today: I’ve never made such fluffy bread. It has very little taste, but works great for sandwiches. Will make a batch this weekend to scoop up hummus and muhammara. Really appreciate the weights in the recipe: baking is like chemistry.
If you want more taste you can adjust the recipe to work with an overnight starter. I can help you with that if needed. The easier and quicker way is to add barley malt - 1% of the flours total weight
I love this bread! When i lived in Cardiff, I used to get it often from a local turkish bakery. I will definitely give this a try, as I now cant buy it.
Worked great. I substituted half the milk in the starter with natural yogurt and did a mix of strong white flour and ap flour. I didn’t have any eggs in for the egg wash so I just brushed with EVOO. Very happy with result as part of a lovely maze.
Great step by step tutorial . I make Turkey bread every year in Ramadhan with Harira soup.. Will definitely give this recipe a try this Ramadhan 👍.. Thank you
These look legit! I came across this bread in Germany about 20 years ago. They use it for their kebabs. My Name is Andong did a good video on German kebabs but couldn’t get the bread right. I think yours looks incredible, so will give it a go
"There is nothing better than homemade bread." --- EXACTLY! I make them all the time but haven't made this lovely bread yet - it's on my "to make soon" list. Thanks for the recipe!
this looks so yummy nice job in Lebanon it is called Moshtahh :) sometimes you find in with Anise ( alyansun) - and also in Ramdan time you can find it topped with cheese :) so yummy.
@@MiddleEats oh there is :) and I can say it is because Othman's ruling the mount from its conquest in 1516 until the end of World War 1 in 1918 that is what brought it there however Lebanese add some touch on it as I told with Anis yeah Alyunsun - it dose take it to another level and yeah some people like it with cheese some like it just plain Moshtahh with what we call al barka seed which is great with Labneh :) and to be honest no body talks about it much or kind lets say find it that easy if it is not Ramadan time few old school bakery will be still doing it during normal days it goes by order i think :)
Thanks for this recipe! I've made it a few times and it's exactly what I was looking for when searching for Turkish Bread recipes. It's not bready or cakey, it's more like what you actually buy from a turkish restaurant. Thank you for sharing it!!
I am from Germany and I grew up with many Turkish friends and well Turkish bread … it is special !!! Now being in the USA I dream about it. Some good cheese and beef sausage and you have a super meal. Thank you for sharing this - I have to try it.
@@akinoz that would be top. Actually my most fun bread story is a German born Turkish man who went to Sidney Australia started to miss German baked goods and opened his own backery there.
I made this today….i can only say thank you ever so much for an amazing authentic Turkish bread! I followed the recipe to a t and the end result was delicious homemade bread for home style kebab dish, my husband was amazed and I also toasted the bread before serving just like in the kebab shop. I can only say try it yourself and u will not be disappointed 😊❤👍
Yep :) Solid recipe, everyone loved it. I made some lentil soup (Turkish recipe) and I thought this bread would pair nicely with it...and it absolutely did ^ ^
Definitely my favorite type of bread, good memories, this bread was wayyy better than the dutch supermarket bread as a kid. just some slices gouda cheese on it which went great with the sesame and black sesame seeds you'd sometimes bite on.
Mate! I used to live by a Turkish shop that sold this and it’s incredible? Could never remember what it was called! Thank you from some guy in Wales 🏴
Ahh man, the memories :) used to have a turkish bakery around the corner. These breads and lahmacun (or turkish pizza, as people tend to call it here in the Netherlands) were my first introduction to middle eastern food. Thanks to your channel, I now know a lot more about it ;)
Made this once before (using another recipe) but it wasn't as soft as this one looks. I'm gonna try this, hopefully will be softer! Thanks a lot Middle Eats! :)
I'm lucky enough to have a wood fired pizza oven and followed the recipe exactly. The Pide bread came out perfect, lovely and fluffy with a nice crust. I thought the salt quantity in the recipe was low compared to the pizza dough recipe that I use, and it could certainly take more salt but I know you risk killing the yeast, so next time I'll sprinkle some salt crystals on top just before it goes in the oven, and maybe brush some melted butter on for good measure after I take the cooked bread out. Thank you for the recipe and instructions.
It is essentially a normal white bread but it evokes so many warm memories about Ramazan (that's how we spell and pronounce it in Turkish) month. It has been such a joy to eat it for iftar and sahur. Unfortunately tho last Ramazan many people even didn't bother to buy Ramazan pidesi because the price was crazy- just like everything else because you know, politics suck
I’ve just realized near the end of the video when you cut it into quarters and make the sandwiches ….. I’ve been eating this bread regularly for years and never knew what it is I live in HCMC Vietnam. There is a Vietnamese street food stall that sells Turkish style chicken kebabs, set up by a Vietnamese guy who lived in Germany and fell in love with them, and they come in this bread. I am definitely trying to make this soon
I normally have to wait for my mum to visit from London every few months to bring me 4 loaves from her local Turkish shop! I just made this recipe, and my daughter said she prefers it to the one from the shop! It is a winner of a recipe 😋 and really simple! Thank you , it will go into my recipe book and be a regular in my house now 😊
this looks awesome. i'm more of a pita person but i tend to have some wholewheat bread in the freezer. i'll try this sometime with the wholewheat recommendation you gave in some other comment.
This is a great recipe. I followed it and had a nice bread. Only thing is that it needed is a little more salt so next time either increase the salt or sprinkle a little course salt along with the seeds. This egg wash is great. I usually do not like the "eggy" smell but with the yogurt added, it is nice and pleasant.
Obi, I love, get inspired and feel safely comforted watching your videos. Imagine my excitement and pride when you said you were going for a baclawa type appearance. I ALWAYS call it baclawa and not baclava which has become popular . You're such a beautiful soul. Well done on showcasing Middle Eastern Dishes. Layla
Flippin impressed with your video! :D Not sure where to start- all so interesting and so good! Your oven 🤩 so clean! Little b roll of the trad methods abroad! Sandwich close up at the end! Brings back memories of Green Lanes Harringay, for me.
Looks real nice! Can I also use fresh yeast instead of dried one? Not feeling buying a packet of dried cuz I always use fresh yeast. It's just available easily where I live
Just made it. Tastes wonderful and of course mine didn't look as good as yours. One thing I will remind myself for the next time is to better plan ahead and start making it AT LEAST TWO HOURS before the meal.
Yeah, the problem with yeasted breads is the length of time really depends upon the warmth of the kitchen for the rise. In the summer it can take 15m, in a cold winter kitchen, a few hours. One trick is to warm an oven a little, then turn it off and use it as a warming drawer once it has cooled
Some of the issues you described with the store-bouggt bread are because its a commercial bakery and how they likely gabe developed their formula. If it was more of a small scale artisan bakery I bet it would be similar to yours! It looks similar to focaccia. I'm very interested to test this! Thanks!
Looks amazing and I have to try it out. I have a suggestion for the channel: Aish baladi 😋 I just love this bread with an Egyptian breakfast. It's delicious, and full of fibre. I have recently discovered "atta" flour which can be found in the Indian part of the international isle in well stocked supermarkets. It's very finely ground wholemeal, much closer to the Egyptian flour used for Aish baladi than the English grund who h is quite large..
i miss döner, have to learn this bread even tho im really bad at baking, but this seems simple. store bought pitas are just way too small for nice big chicken döner, and tortillas are.. well.. tortillas :D thanks for the recipe!
This looks SO delicious and I can't wait to try it. The shots of the bakery and food was fabulous! Thank you!!! One of my favourite channels, I love your content.
We Turks love this Ramazan pidesi but eat it only in the month of Ramadan and it is so tasty. The one you bought is too fluffy, it must have crispy skin and it must be thin. When we were children, we usually lined up to buy it from bakeries to top up our Ramadan dinners.
hey, I have followed you receive exactly and it turned very good. however it did not rise in the oven like yours even thought the thirst proof was great and I handled it very gently.
Is this the same bread used for Doner Kebab? Reminds of a video by My Name is Andong when he tried making bread super similar to this. The recipe looks amazing, Obi! Salam.
Yes I definitely want to, I think the issue with that is you need a super hot oven so it can crisp as it is usually done in a tandoor. Maybe there's a way to do it in a pizza oven
Do you know how long it bakes in a commercial oven typically? I have a pizza oven that goes up to 450°C and want to make flat breads in it, I think this might be too hot though.
Ramazan pidesi shouldn't be that soft, it should have crunchy and somewhat hard exterior with soft interior. Other type of pide bread is soft but we call it simply "pide". You definitely should come and try on Ramadan.
I haven't had the opportunity to try it in Turkey yet, however from all of the videos on RUclips and Turkish blogs this is what I have seen. It appears very soft, and the same texture as we have. Is there a regional difference, as I noticed Ozlems Turkish table had a much thinner one.
@@MiddleEats It’s thinner in the middle, thicker on the rim with bigger bubbles (crumb) and when it’s fresh out of the oven it’s really crackly like thin crust baguette.
@@MiddleEats It gets softer over the time of course but it is eaten fresh from the oven almost. You can check pide kuyruğu or pide line front of the bakeries just before the iftar.
@@MiddleEats ruclips.net/video/hcZjQGH316M/видео.html Found this video, sadly it's in Turkish but you listen to the sound of pide :) Traditional bakery-made pide is similar to theirs.
@@MiddleEats Ramadan Pidesi is made in two distinct ways in Turkey. One is the bread maker’s (ekmek fırını) style, the other is the pastry maker’s style (pastane pidesi). Yours is more like the latter, which is sweeter and more luxurious, while the former, which is cheaper and thus way more popular, is crunchy on the outside and stretchy on the inside and lends itself more to dipping in juicy Turkish dishes.
Yes, but I would start with a 25% whole wheat recipe first then increase it to 50% another time if the 25% version is good. You'll also need to prove it for longer than the all purpose flour and might need to add more water. Try mixing the wholewheat and white flour together then using the 120g of your mix rather than adding them at separate stages
You have a great channel.
I hope you won't mind a couple of tips from a baker who has an interest in traditional breads from around the globe.
Active yeast is really old technology. Instant yeast is easier to use and stores for longer in the fridge, for a year quite easily.
Instant yeast does not require the use of a starter, just mix it into your dough. No sugar required.
It is pretty universally available now in Europe, the middle East and America and it is vastly superior.
Use at The weight of flour X 0.0063 the amount is in grams. Or, 1 level tsp per 500g flour.
So many You Tubers bucket the stuff into their dough... It's wholly unnecessary and too much makes bread stale quicker.
And here is a game changer tip. Make the dough, let it rise, and portion it into cheap plastic containers in the fridge. Use from the next day all the way through to day four. The long chilled fermentation allows the yeast to brew in really good wheaty flavours. You will never use dough on day one again. Unless you are hurrying.
FWIW, before we had modern yeast doughs were slow fermented naturally. That was the only way to do it. So, traditionally the bread had these slow fermented flavours.
Your video of the Cairo bakery showed them shaping the dough on a bed of Wheat bran. which is non stick. Most of wheats flavour is in the bran. So instead of the parchment viewers can use bran in their baking tray and get much more flavoursome results.
Finally when prodding the dough with your fingers, wet your fingers they will not stick. The same goes for any dough handling.
I didn't mean to write so much. Please forgive me being so forward. I have seen many Middle Eastern Bakeries even in Iran and they have all moved on to instant baking, like your video and that is so inferior to the real thing. These tips will transform these Pide into something extra special.
I plan on exploring your channel. There is some superb stuff here and it is all so well presented.
Thanks.
As a former professional baker, these are amazing tips everyone should see. I cannot agree more and could not put this better myself.
Just a nerdy expansion on the fermentation part because its so cool:
The fridge fermentation applies to ALMOST all dough from sourdough to direct pizza dough. The cold temp helps favor lactic acid bacteria fermentation over acidic acid bacteria which leads to a more mild, milky, wheaty flavors as opposed to harsher, acidic and vinegary flavors (sometimes desirable) while also slowing down the yeast. This is the secret of many dough like good NYC style pizza or Japanese Shokupan.
Also cold bulk fermentation specifically is the way to go for a home baker generally speaking. Professionally per-ferments are only needed because you cant fridge 60kg of dough in a reasonable way, so you make 6kg of poolish/biga/sourdough starter and fridge ferment it until the day it's needed. Just be sure to let it wake up by either a nice long mix on the stand mixer (dough temp 26c) or letting it warm up for 1-2 hours if doing by hand.
@@pawel7055 Thank you.
An, thank you for the superb 'Expansion'.
Great stuff. 😁
I've taken on board the bran flour additive, the instant yeast. Thank you for your addition to comment section
Hi there! Thanks for the tips. I'm a bit confused as I'm new to baking. Do I add instant yeast straight to the dry ingredients and then let the dough rise in the fridge for a day before I bake it?
@@brinacyl1682 proofing and "bulk fermentation" in general are the process of letting the dough ferment (letting yeast grow and work). So yes it would be after adding yeast, this long fridge fermentation is common in sourdough. If you want good recipes and techniques look up "The bread code", Brian Langerstrom and Novita Listyani on RUclips, the Novita is very science focussed and the other two are more purist technique focused.
Also highly suggest r/breadit, the bread subreddit
I love that you give a temperature instead of saying "warm the milk". I had this sort of bread for the first time a few months ago, will definitely be making it, great video, thank you very much
Made this today: I’ve never made such fluffy bread. It has very little taste, but works great for sandwiches. Will make a batch this weekend to scoop up hummus and muhammara. Really appreciate the weights in the recipe: baking is like chemistry.
If you want more taste you can adjust the recipe to work with an overnight starter. I can help you with that if needed.
The easier and quicker way is to add barley malt - 1% of the flours total weight
Yes I would like to know how to ride overnight!
We call this bread lagana in Greece and we make it for Easter when we fast.❤️
I love this bread! When i lived in Cardiff, I used to get it often from a local turkish bakery. I will definitely give this a try, as I now cant buy it.
Hope it turns out well!
Absolutely perfect, Obi! The color and texture look great.
Glad you like it!
Wow love both your channels!
Worked great. I substituted half the milk in the starter with natural yogurt and did a mix of strong white flour and ap flour. I didn’t have any eggs in for the egg wash so I just brushed with EVOO.
Very happy with result as part of a lovely maze.
EVVO????
Extra Virgin Olive Oil@@linamohd3264
I can just see the love of food in your face when you taste it mate... Can't wait to make this
Thanks!
Great step by step tutorial . I make Turkey bread every year in Ramadhan with Harira soup.. Will definitely give this recipe a try this Ramadhan 👍.. Thank you
Dutch supermarkets sell these as "Turks brood" (Turkish bread). Should be fun trying to make these myself!
I love Turks brood ik koop altijd wanneer ik in NL ben dan neem ik mee naar England
Turkish bread my all time fav.i was in Bodrum years ago and bought lots of types of bread fresh out of the oven, from a small bakery shop ,delicious
These look legit! I came across this bread in Germany about 20 years ago. They use it for their kebabs. My Name is Andong did a good video on German kebabs but couldn’t get the bread right. I think yours looks incredible, so will give it a go
It is exactly the same I live in Germany and make these often 👍🥰
"There is nothing better than homemade bread." --- EXACTLY! I make them all the time but haven't made this lovely bread yet - it's on my "to make soon" list. Thanks for the recipe!
this looks so yummy nice job in Lebanon it is called Moshtahh :) sometimes you find in with Anise ( alyansun) - and also in Ramdan time you can find it topped with cheese :) so yummy.
Oh that's so cool, I didn't know it was in Lebanon too. Anise would be interesting on this!
@@MiddleEats oh there is :) and I can say it is because Othman's ruling the mount from its conquest in 1516 until the end of World War 1 in 1918 that is what brought it there however Lebanese add some touch on it as I told with Anis yeah Alyunsun - it dose take it to another level and yeah some people like it with cheese some like it just plain Moshtahh with what we call al barka seed which is great with Labneh :) and to be honest no body talks about it much or kind lets say find it that easy if it is not Ramadan time few old school bakery will be still doing it during normal days it goes by order i think :)
Thanks for this recipe! I've made it a few times and it's exactly what I was looking for when searching for Turkish Bread recipes. It's not bready or cakey, it's more like what you actually buy from a turkish restaurant. Thank you for sharing it!!
I am from Germany and I grew up with many Turkish friends and well Turkish bread … it is special !!!
Now being in the USA I dream about it. Some good cheese and beef sausage and you have a super meal.
Thank you for sharing this - I have to try it.
There is huge increase of Turkish Diaspora in the USA. Maybe one day a Turkish baker will open a bakery in your neighborhood 😊.
@@akinoz that would be top. Actually my most fun bread story is a German born Turkish man who went to Sidney Australia started to miss German baked goods and opened his own backery there.
I made this today….i can only say thank you ever so much for an amazing authentic Turkish bread! I followed the recipe to a t and the end result was delicious homemade bread for home style kebab dish, my husband was amazed and I also toasted the bread before serving just like in the kebab shop. I can only say try it yourself and u will not be disappointed 😊❤👍
I've been wanting to make these kind of breads but always kinda scared. Your recipe really make it seem approachable, thanks
Ramazan pidesi that you made looks amazing! Very well done👍
Yep :) Solid recipe, everyone loved it. I made some lentil soup (Turkish recipe) and I thought this bread would pair nicely with it...and it absolutely did ^ ^
Definitely my favorite type of bread, good memories, this bread was wayyy better than the dutch supermarket bread as a kid.
just some slices gouda cheese on it which went great with the sesame and black sesame seeds you'd sometimes bite on.
Ah that's awesome that you get it there too! The supermarket one is good, but this is a whole other level of good!
@@MiddleEats Plenty of Turks in the Netherlands bro
My favorite has always been some butter and strawberry jam when it was still warm from the toaster so you get a nice melt.
Mate! I used to live by a Turkish shop that sold this and it’s incredible? Could never remember what it was called! Thank you from some guy in Wales 🏴
Awesome, hope you try it out!
@@MiddleEats already autolysing 😂
@@KDbooks How did it turn out?
@@MiddleEats I ruined it as equally as it ruined my waistline! Incredible
Brother, I looked in the description for the recipe and you earned a sub tysm
love your channel :) I really like exploring cultures through their food! Thank you for sharing your recipes! Best whishes from Germany :)
Thank you, glad you are enjoying it
Ahh man, the memories :) used to have a turkish bakery around the corner. These breads and lahmacun (or turkish pizza, as people tend to call it here in the Netherlands) were my first introduction to middle eastern food. Thanks to your channel, I now know a lot more about it ;)
Leuk, het is het zelfde naam hier in Duitsland (Türkische Pizza). Ik noem het maar natuurlijk ook Lahmacun 😁
Just discovered this channel and am binge watching all your videos! Can't wait to make these fantastic dishes!
You, sir, know what you are doing! Thank you for sharing your knowledge!
Mate that looks so good I'm doing this today for my daughter let you know how this goes cheers
Hello how did it go?
Made this once before (using another recipe) but it wasn't as soft as this one looks. I'm gonna try this, hopefully will be softer! Thanks a lot Middle Eats! :)
I'm lucky enough to have a wood fired pizza oven and followed the recipe exactly. The Pide bread came out perfect, lovely and fluffy with a nice crust. I thought the salt quantity in the recipe was low compared to the pizza dough recipe that I use, and it could certainly take more salt but I know you risk killing the yeast, so next time I'll sprinkle some salt crystals on top just before it goes in the oven, and maybe brush some melted butter on for good measure after I take the cooked bread out. Thank you for the recipe and instructions.
Killing yeast with salt is a myth
@@jeremybaker1982 how long can we store it? Shelf life?
Amazing recipe! I made the glaze vegan and its delicious.
Thank you for sharing.
PS: your cat is adorable ❤
It is essentially a normal white bread but it evokes so many warm memories about Ramazan (that's how we spell and pronounce it in Turkish) month. It has been such a joy to eat it for iftar and sahur. Unfortunately tho last Ramazan many people even didn't bother to buy Ramazan pidesi because the price was crazy- just like everything else because you know, politics suck
Yeah I heard the lines were very long at bakeries
@@OmniversalInsect thats true!because people want to break their fast with delicious and hot Turkish pide :D
@@ekomeko7882 Tho I think cos of the terrible state of Turkey barely anyone could even afford it
I have been waiting to make this. Thank u for this😋Looks more delicious than what they make in the most expensive bakeries. So beautiful ❤🥺
I subbed the milk for oat milk (my son is allergic to dairy) and this worked great. Delicious!
I’ve just realized near the end of the video when you cut it into quarters and make the sandwiches ….. I’ve been eating this bread regularly for years and never knew what it is
I live in HCMC Vietnam. There is a Vietnamese street food stall that sells Turkish style chicken kebabs, set up by a Vietnamese guy who lived in Germany and fell in love with them, and they come in this bread.
I am definitely trying to make this soon
That bread looks so mouthwatering! And I like the no-fuss recipe, it looks easy and doable.
This was so good. Thank you for showing me this recipe!
Thanks for posting this one, much appreciated..
KCB.. Oxfordshire.😁👍👨🍳
Awesome. Love Turkish flatbread. And this recipe looks very doable for an amateur like me
I normally have to wait for my mum to visit from London every few months to bring me 4 loaves from her local Turkish shop! I just made this recipe, and my daughter said she prefers it to the one from the shop! It is a winner of a recipe 😋 and really simple! Thank you , it will go into my recipe book and be a regular in my house now 😊
this is such a huge bang for the buck - especially good considering how fast and easy it is
this looks awesome. i'm more of a pita person but i tend to have some wholewheat bread in the freezer. i'll try this sometime with the wholewheat recommendation you gave in some other comment.
Ma shaa Allah very nice
JazakAllah
I made this bread today, and it was beautiful...Thank you so much.
looks amazing. can't wait to make it
Edit: made it this evening and it was amazing
I made these the other day...Great recipe, thanks. Back to make some more haba
I'm flying to Turkey for the first time in a couple of days, so naturally I'm going to have to try this recipe in my Airbnb!
Bakeries in Black Sea region, or owned by people from there, sell it year-round.
Why would you make it yourself when you can get the real deal right there? Just try it when you are back home 😂
@@Laszlo5897 Because I'm seeing (Turkish) friends and we wanted to make a home cooked meal together - what's it got to do with you?
This is a great recipe. I followed it and had a nice bread. Only thing is that it needed is a little more salt so next time either increase the salt or sprinkle a little course salt along with the seeds. This egg wash is great. I usually do not like the "eggy" smell but with the yogurt added, it is nice and pleasant.
Obi, I love, get inspired and feel safely comforted watching your videos. Imagine my excitement and pride when you said you were going for a baclawa type appearance. I ALWAYS call it baclawa and not baclava which has become popular . You're such a beautiful soul. Well done on showcasing Middle Eastern Dishes. Layla
Flippin impressed with your video! :D
Not sure where to start- all so interesting and so good! Your oven 🤩 so clean! Little b roll of the trad methods abroad! Sandwich close up at the end! Brings back memories of Green Lanes Harringay, for me.
Looks so tasty! Thank you for putting together such a comprehensive guide :)
What a coincidence. "Foamy and yeasty" was my highschool nickname.
I cannot wait to try this. It looks delicious 😋
Looks sooo good. I gotta make this tonight
Looks real nice! Can I also use fresh yeast instead of dried one? Not feeling buying a packet of dried cuz I always use fresh yeast. It's just available easily where I live
Just made it. Tastes wonderful and of course mine didn't look as good as yours. One thing I will remind myself for the next time is to better plan ahead and start making it AT LEAST TWO HOURS before the meal.
Yeah, the problem with yeasted breads is the length of time really depends upon the warmth of the kitchen for the rise. In the summer it can take 15m, in a cold winter kitchen, a few hours. One trick is to warm an oven a little, then turn it off and use it as a warming drawer once it has cooled
Will definitley need to give this recipe a shot!
I just made this tonight, and my sons said it was the best bread I've ever made!
The perfect bread for lentil soup
Some of the issues you described with the store-bouggt bread are because its a commercial bakery and how they likely gabe developed their formula. If it was more of a small scale artisan bakery I bet it would be similar to yours! It looks similar to focaccia. I'm very interested to test this! Thanks!
I never knew cat's liked egg whites! ty!
I'd imagine using this bread for Turkish Iskender would be incredibly delightful.
Looks amazing and I have to try it out.
I have a suggestion for the channel: Aish baladi 😋 I just love this bread with an Egyptian breakfast. It's delicious, and full of fibre.
I have recently discovered "atta" flour which can be found in the Indian part of the international isle in well stocked supermarkets. It's very finely ground wholemeal, much closer to the Egyptian flour used for Aish baladi than the English grund who h is quite large..
i miss döner, have to learn this bread even tho im really bad at baking, but this seems simple. store bought pitas are just way too small for nice big chicken döner, and tortillas are.. well.. tortillas :D thanks for the recipe!
This looks SO delicious and I can't wait to try it. The shots of the bakery and food was fabulous! Thank you!!! One of my favourite channels, I love your content.
Thanks, glad you enjoyed the footage!
We Turks love this Ramazan pidesi but eat it only in the month of Ramadan and it is so tasty.
The one you bought is too fluffy, it must have crispy skin and it must be thin.
When we were children, we usually lined up to buy it from bakeries to top up our Ramadan dinners.
Made it today. Succeeded. Liked. Will repeat. Thank You! :)
I love all of your recipes, ❤️❤️ i am Palestinian so
Can you share more PALESTINIAN recipes
Lots of love from PALESTINE ❤️❤️❤️❤️❤️
Thanks, will do
This is why I'm Subscribed!!!
Nailed the music in this one!!!
Well done you smashed it
hey, I have followed you receive exactly and it turned very good. however it did not rise in the oven like yours even thought the thirst proof was great and I handled it very gently.
Your video just went from good to super great when you added sucuk to the sandwich.
I sm going to make it inshAllah
Thank you so much
Is this the same bread used for Doner Kebab? Reminds of a video by My Name is Andong when he tried making bread super similar to this. The recipe looks amazing, Obi! Salam.
It will definitely work for Doner!
Yep, classic Döner bread you'll get in Berlin and most of Germany and hopefully in most places. Everything else I'd consider sacrilegious 😅
I'll never leave the kitchen if I keep subscribed to your channel
5:22 I love Egypt so much food there is really very tasty
Can you please also make the persian/iranian bread too with sesame?
Yes I definitely want to, I think the issue with that is you need a super hot oven so it can crisp as it is usually done in a tandoor. Maybe there's a way to do it in a pizza oven
35-37 C for dry yeast
25-27 for sourdough and fresh yeast
This was delicious.
Looks great!!
Super, thanks for sharing ❤️
I can't wait to make this so I can make döner kebab like the Turkish spots in Germany.
Looks absolutely delicious!
I would love to see your take on Pakistani kababs and various flat breads.
Does this work with wholemeal flour?
How do you keep this bread fresh and last for days?
In an air-tight bag or container on the counter or in the fridge. It stays fresh for a while because of the high hydration. You can also freeze it.
Do you by any chance have a recipe for Medfouna?
Do you know how long it bakes in a commercial oven typically? I have a pizza oven that goes up to 450°C and want to make flat breads in it, I think this might be too hot though.
looks delicious
Can autolyse be used to replace the kneading in your flat bread video?
Ramazan pidesi shouldn't be that soft, it should have crunchy and somewhat hard exterior with soft interior. Other type of pide bread is soft but we call it simply "pide". You definitely should come and try on Ramadan.
I haven't had the opportunity to try it in Turkey yet, however from all of the videos on RUclips and Turkish blogs this is what I have seen. It appears very soft, and the same texture as we have. Is there a regional difference, as I noticed Ozlems Turkish table had a much thinner one.
@@MiddleEats It’s thinner in the middle, thicker on the rim with bigger bubbles (crumb) and when it’s fresh out of the oven it’s really crackly like thin crust baguette.
@@MiddleEats It gets softer over the time of course but it is eaten fresh from the oven almost. You can check pide kuyruğu or pide line front of the bakeries just before the iftar.
@@MiddleEats ruclips.net/video/hcZjQGH316M/видео.html Found this video, sadly it's in Turkish but you listen to the sound of pide :) Traditional bakery-made pide is similar to theirs.
@@MiddleEats Ramadan Pidesi is made in two distinct ways in Turkey. One is the bread maker’s (ekmek fırını) style, the other is the pastry maker’s style (pastane pidesi). Yours is more like the latter, which is sweeter and more luxurious, while the former, which is cheaper and thus way more popular, is crunchy on the outside and stretchy on the inside and lends itself more to dipping in juicy Turkish dishes.
There's a difference in the quantity of water mentioned in the video and in the description?
Thanks, good spot. The description was incorrect
can different types of flour also work? (like whole grain)
Same question!
Yes, but I would start with a 25% whole wheat recipe first then increase it to 50% another time if the 25% version is good. You'll also need to prove it for longer than the all purpose flour and might need to add more water. Try mixing the wholewheat and white flour together then using the 120g of your mix rather than adding them at separate stages
You will need to add extra water though with whole grain.
Choose a flour with a fine grind, adjust the amount of liquid and proving time and you should be ok even with whole grain.
The colour of that yolk omg.
Really easy thanks 🙏👍💪
Ya Halawa Alexandrian Fish and Liver....hope you enjoyed Harissa from Talaat. It's legendary
I have a 500 degrees pizza oven, would it be better to cook it in it ?
Could you please tell me how much yeast we need in spoons measurement