Just before our vacation, Phyl asked me if I minded claiming another recipe from the bread section because there were two recipes nobody seemed to care about. So, here’s my second official bread for the Modern Baker Challenge – Turkish Flatbread.
This was an easy bread, too. From start to finish, it took about 2 1/2 hours. When I wrote about my disappointment with the Cornetti from the bread section, Abby commented: “Part of me wonders if, after spending so much time with P.R. (aka Peter Reinhart) and J.H. (aka Jeffrey Hamelman) who work sooo hard to get the most flavor out of breads, we will not be happy with N.M.’s bread recipes, which seemed designed for speed and simplicity”. I, too, wonder if this might be true. Yes, the recipe was easy and quick, but the result was not more than ok. The hubby and my kids liked it, but I know it was not a real Turkish flatbread what I served them. It was WAY too dense! And way too salty.
Here in Germany, you get Turkish flatbread (pide) everywhere. Germany has lots of Turkish immigrants, and Kreuzberg, a district in Berlin, is called Little Istanbul (Küçük Istanbul) because of its many Turkish citizens, mosques, Turkish shops etc. Thus, I’ve eaten Turkish flatbreads quite often and was hoping this recipe would result in those yummy Turkish flatbreads I know. But that didn’t happen. The crumb was very dense, whereas the pide I know has a very open, fluffy crumb. It wasn’t really bad, but didn’t meet my expectations at all. I served it with very yummy homemade muhammara which is a roasted red bell pepper & walnut dip.