I was drawn in by the words again. This time it was this sentence:
"For some reason, today I imagined while getting up, cutting up a fresh flatbread and coat it with a thick layer of Kaymak and Honey."
-Insane in the Kitchen
There's something very lovely about it, and even though I didn't know what Kaymak was (a Turkish dairy product similar to clotted cream), the sentence definitely sounded like something I would want to make and eat.
The recipe that came with the sentence was also lovely, a soft dough fragrant with olive oil, only a single 45 minute proof, and the satisfying balance of using an egg white in the dough and its yolk as a glaze.
Being my imperfect self, I forgot to add the salt which resulted in an overly risen loaf, and living with a spice-averse family, I stuck to black sesame seeds rather than the traditional caraway topping.
Not having the 8 hours or so that is required to make kaymak, I decided to use my homemade creme fraiche as a stand-in spread, to accompany the drizzle of honey and sprinkle of salt that the sentence had me dreaming of.
This bread is just as delicious as I imagined, and I can't wait to make it again correctly. It would be the perfect thing to have as a centrepiece to a special breakfast, to accompany dips or soups, and keeps very well when sliced and frozen in airtight containers or bags - just defrost and turn them into toasted sandwiches.
Ramazan pidesi (Turkish flatbread)
straight from Insane in the Kitchen
1 egg, separated
1Tb active yeast
2tsp olive oil
sesame and caraway seeds OR black sesame seeds for sprinkling
1. Heat the milk and water together in the microwave (in 30 second bursts) or in a small pot until it is very warm, almost uncomfortable to touch. Remove from the heat and stir in yeast and sugar. Leave for 10 minutes, until the top of the mixture has become thick and foamy.
2. Place flour and salt in a large bowl, add yeast mixture and egg white. Combine with a fork until you have a shaggy mass of dough, then start kneading. Continue until the dough springs back when indented with a finger.
3. Add olive oil and knead until it is incorporated.
4. Cover the bowl with a clean tea towel and leave somewhere warm for 45 minutes.
5. Cover a baking tray with baking paper. Preheat the oven to 190 degrees Celsius.
6. Punch down the dough, leave it to rest for 10 minutes, then roll the dough into a circle or oval, so that it just fits in your baking tray.
7. Place the dough on the baking tray and brush with the egg yolk. Sprinkle over seeds.
8. Bake for 25-30 minutes until the bread is a deep golden brown.
Let the bread cool on a wire rack for 10 minutes before slicing, unless you plan to eat all of it in one go.