Gluten Free Turkish Bread Recipe

Instructions

1. Take flour in a large and deep bowl. Open the middle like a pool and pour the powdered yeast into it.
2. Pour warm water into the same pool (lukewarm water is very important at this point because the dough needs lukewarm water to ferment better).
3. Now, gently whisk the liquid mixture with a small fork.
4. Ensure the flour on the side does not go into it at this stage. We do this so that the yeast dissolves in the warm water.
5. Continue whisking for at least 5 minutes.
6. Now, the flour and the liquid mixture can be mixed. Do not knead at this stage. You will only need to cover the liquid mixture in the middle with flour.
7. Pour the milk roughly over the entire mixture. Pour the two eggs over it without whisking.
8. Add the sugar and salt to the mixture.
9. Mix the dough mixture with the help of a spoon and you can start kneading after all the ingredients are mixed.
10. You will get a dough that does not stick to your hands but is not too hard.
11. Take 1 tablespoon of oil, less than half a coffee cup.
12. Pour it into the palm of your hand and cover the outer surface of the dough with this oil.
13. Keep kneading in this way. While kneading the dough, add this oil little by little every 3-4 minutes and continue kneading until the oil is done.
14. Knead this way for 10-15 minutes.
15. Leave the dough in the bowl it is in, cover it, and let it rest for 1 hour.
16. At the end of 1 hour, take the sufficiently fermented dough.
17. Lay parchment paper on the counter and place the dough on it.
18. Also, get a baking tray and lay another parchment paper on it.
19. Break off dough slightly larger than a peach. Open it in a round shape with your hand.
20. Never use a rolling pin. A hand-sized circle will suffice.
21. Fold the rolled dough like a wrap. Put it on the baking tray.
22. Continue wrapping until all pieces are finished. Do not worry if you have dough that can easily crumble. It is normal for gluten-free flour to take this form.
23. Get a small bowl. Crack 1 egg into it.
24. Add 1 tablespoon of oil and mix well.
25. Spread this mixture on the bread dough on the tray with the help of a brush.
26. Apply this process to all the dough one by one so that the top of the bread is well-browned.
27. Begin preheating your oven to 200 degrees.
28. While it is warming up, take a sharp knife and make light scratches on the dough lengthwise.
29. A single long scratch will be enough, from the top to the bottom.
30. Since the baking time of the bread will vary according to your oven, bake it in a controlled manner.
31. Check them regularly. The bread is ready when the top and bottom are browned. Now, bring another piece of parchment paper.
32. Lay it out on the cutting board. Your gluten-free bread should never come into contact with the wood.
33. Take the baked bread on parchment paper and slice it. Now they are ready.
34. If the time spent on this seems unnecessary, we should say it is well worth the wait.
35. Because most of the process will be undertaken by the dough during fermentation and the oven during baking.
36. In addition, when you sniff the delicious smells from your kitchen, you will once again realize how worth it.
37. Please share your thoughts with us if you try this recipe. We can’t wait to know what you think.