Traditionally cooked in a clay oven, these traditional Turkish breads are normally served before a main meal with feta cheese and butter. Eat them with friends and family- and with your hands. Its incredibly satisfying tearing away at the delicious dough- just make sure you make enough for everyone!
(For 2 Balloon Breads)
- 515g strong white bread flour
- 400ml warm water
- 2 tsp dried yeast
- 1½ tbsp sunflower oil
- 1 tsp salt
- 2 tsp sugar
- 1 egg yolk
- Mixture of sesame seeds, nigella seeds and poppy seeds
To start, fire up your wood fired oven to its optimum temperature and allow to cool to around 220°C.
Next, mix your yeast and sugar with your warm water. Add 2 tsp of flour, mix together and leave in a warm place for approximately 20 minutes.
Then, put the rest of your flour, salt and oil in a mixing bowl and mix with your yeast and water mix. Now, you’ll need to knead your dough for around 20 minutes.
Your dough will be quite sticky but carefully transfer it to an oil rubbed bowl. Cover and allow to prove for 1 hour.
Once your dough has proved, knock back and split into 2 balls.
Line a flat metal tray with baking paper and put your dough ball on. Gently, press down with the palm of your hand into a round centimetre thick piece of dough- don’t be tempted to use a rolling pin as this will knock too much air out.
Once you’re happy with the shape, use slightly damp fingers to push down the edges all the way round- this will help with the ballooning.
Then, brush the dough with egg wash, sprinkle with the seeds and a little sea salt.
Leave to rest for 10 minutes.
Push down the edges again and cook in the oven for 10-12 minutes.
Cool slightly on a wire rack and serve warm!