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Results tagged with Search options user 4339

Questions about kneading, baking, storing, and culinary use of any kind of bread.

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I mean the flat but thick bread you get at turkish restaurants. I've tried it twice now, with two difference recipes, and each time it's come out hard and crunchy, more like a thick pizza crust … I did wrong? Edit: I can't find the first recipe I tried, but this was the second: http://mediterraneanturkishfoodpassion.blogspot.com/2009/05/turkish-flat-bread-pide-ekmegi.html Also: I used unbleached enriched flour from the bulk section of the health food store, if that makes a difference. …
asked Mar 28 '12 by Sean