Turkish Bread

Turkish Bread


8 ½ cup flour (1.1 kg)

1.7 cups lukewarm water 400 ml

1.7 cups of yogurt 400 ml

1 teaspoon of salt

1 sachet of instant dry yeast 10 g

3 tablespoons vegetable oil

½ cup of butter 60 g


Stir in flour, baking powder, yogurt, salt and water. When you have obtained a thin dough, coat it with oil, cover with a transparent and leave the amount of dough in a dry and warm place.

Once the dough arrives, oil your hands, separate the dough from the mold and divide it into eight balls, which are also kneaded and left to rest for 15 minutes.

Roll each ball of dough into a circle and cook in a heated pan.

While the bread is warm, coat it with butter.


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