Bonjour à tous !
C'est bien la première fois que je parle cuisine sur ce blog mais j'ai testé cet après-midi une recette de pain turc trouvée par hasard sur le Net, et vraiment impeccable ! Le résultat m'a tellement plu que j'ai décidé de partager le lien vers la recette ainsi que les photos: http://allrecipes.fr/recette/9715/bazlama---pain-turc.aspx?o_is=LV
Hi everyone !
For the first time, I'll write an article about food but this afternoon I found a turkish bread recipe, tried it and it's really great. So I decided to share with you the recipe and my pictures of the bread.
Recipe
Ingredients: 500g flour, 100g greek yoghourt, 35cl hot water (not boiling water), 1 spoon of salt, 1 spoon of sugar, 8g of baker's yeast
Start by diluting sugar in yeast into water: it will enables yeast activation. Then add water then yoghourt into the flour + salt, mix and make a balloon shape. Let it rise 3hrs at ambient temperature in a bowl covered by a wet dish towel.
Divide the dough in 4 pieces and roll each one out like a pizza base (spherical and flat). Cover again with a wet towel.
Put each piece of dough on a frying pan (with no fat), with medium/hot burner. Heat it approx. one minute each side, until brown stains appear. Remove from heat and wrap in a dish towel to keep it warm.
Keep the bread in a tupperware.
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| La pâte après avoir levé // The dough after having risen |
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| Le plus petit pain // The smallest bread |
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| La texture intérieure du pain // Internal texture of the bread |
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