This irresistible and decadent Turkish flatbread combines my friend Terra’s passion for Turkish food with her love of baking. Terra’s recipe perfectly blends her Canadian and Turkish roots to make a delicious bread.
Terra often triples this simple recipe and freezes most of it, so she can pull some bread out of the freezer at anytime to accompany her wonderful dips and stews (we’ll have to get those recipes later!)
This Turkish bread isn’t heavy, as you might expect a bread with potatoes to be. In fact, it’s light and airy!
- Use russet potatoes and boil with skin on for minimal water absorption. Peel and mash just before using.
- Keep all ingredients at room temperature and slightly on the warm side before using, this is guaranteed to make your dough very airy.
- This recipe’s instructions can be easily adapted for a mixer.
- 2/3 cup whole milk, heated and brought to room temperature
- 1 1/2 Tbsp butter, melted and brought to room temperature
- 3 cups all-purpose flour
- 1 tsp fine salt
- 1 tsp granulated sugar
- 1/4 cup lukewarm water
- 1 package active dry yeast (1 Tbsp)
- 1 cup, mashed potatoes
- 1 egg, room temperature
- 2 tbsp olive oil
- 2 to 3 Tbsp chopped herbs Rosemary, oregano and thyme (fresh or dried)
- 1 Tbsp kosher salt
- In a bowl mix the milk and butter together and set aside.
- In a separate bowl, mix the flour and salt together and set aside.
- In a measuring cup, dissolve the sugar in the water. Sprinkle and stir in the yeast and let stand for about 10 to 15 minutes. Yeast mixture should be doubled in volume and foamy.
- In a large bowl, whisk together the mashed potatoes, milk mixture and eggs. Stir the yeast vigorously with a fork and stir into the potato-milk mixture. Add the flour mixture and gradually mix to make a soft and somewhat sticky dough.
- Turn out the dough onto a lightly floured surface and knead until smooth and elastic,about 10 minutes, dough becomes less sticky with kneading. Shape the dough into a ball and place in a lightly greased bowl and turn to grease all over. Cover and let rise in a draft-free place for 2 1/2 hours or until doubled in bulk. Punch down the dough; turn out onto a lightly floured surface.
- Divide the dough into 3 equal pieces. Shape each portion into an foccacia-type oblong, flatbread to fit your baking sheet. (Approximately 10 x 7-inch width and length.)
- Place on baking pan lined with parchment paper. Make about 9 indentations with your thumbs on each bread and rub the top of bread with oil, sprinkle with all of some of the herbs and salt. Set aside to rise for about 20 to 30 minutes.
- Bake in 500F oven for about 8 to 10 minutes, check that bottom is golden brown. Broil for about 2 minutes further or until the top of bread is browned. Transfer to wire rack to cool.
- If not using immediately, cool the bread completely and wrap in plastic wrap and freeze for about 4 months