Turkish bread

Ingredients:

°500 grams of flour

bread yeast

°Baker’s yeast 1 sachet(s)

sugar

°sugar 1 tbsp. soup

Greek yogurt

°Greek yogurt 100 grams

Hot water

°Hot water 35 cl

salt

°salt 1 tbsp. soup

Directions:

In hot water, break up yeast, sugar and salt. Include the water and drain to the flour, at that point

blend them well. Make beyond any doubt mixture is delicate & not sticky.Following, put it on a

floured work surface, and after that frame a ball. With a clammy cloth, cover the mixture and let it rise

at room temperature for 3 hours. Separate it into 4 parts. At that point shape each piece

into a level, circular mixture like pizza mixture. Cover the salve with a moist cloth, and let it rest for 15

minutes.On tall warm, warm a cast press skillet. Put the mixture in it and cook it for a

diminutive until brown spots show up on the foot. Flip the bread and cook for another diminutive.

Evacuate from warm and keep warm, wrapping in a clean tea towel. Rehash prepare with the

rest of pasta.At long last, keep uneaten turkish bread in an hermetically sealed container.

Enjoy!

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