Turkish Bread - Rebbit Care

Here’s a recipe for Turkish Bread (also known as Pide or Lavas) that is soft, fluffy, and perfect for dipping or making sandwiches!

Table of Contents

For the Dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
For the Topping (optional):
- 1 egg (for egg wash)
- Sesame seeds or nigella seeds (for sprinkling)

Activate the Yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
Make the Dough:
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.

Knead the Dough:
- Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-6 minutes.
First Rise:
- Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place until doubled in size, about 1-2 hours.
Shape the Bread:
- Once the dough has risen, punch it down and divide it into 2-4 equal pieces, depending on the size of bread you want. Shape each piece into a ball and flatten it slightly.

Second Rise:
- Place the shaped dough on a baking sheet lined with parchment paper. Cover with a towel and let it rise again for about 30-45 minutes.
Preheat the Oven:
- Preheat your oven to 450°F (232°C).
Prepare for Baking:
- If using, beat the egg in a small bowl and brush it over the top of the dough. Sprinkle sesame seeds or nigella seeds on top.

Bake:
- Bake in the preheated oven for about 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve:

Remove from the oven and let cool slightly on a wire rack. Serve warm or at room temperature.

This Turkish Bread is perfect for dipping in olive oil, serving with soups, or making delicious sandwiches!