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Nothing beats fresh bread. Nothing. No store bought, mass produced package can compare to a fresh, warm loaf, especially when that loaf is pulled fresh from your oven at home!
I could live on that blissful combination of yeast and flour.
While I love a slice of bread slathered with butter, my favourite way to enjoy a sandwich is by pairing loads of fresh ingredients with a delicious bun. No run of the mill boring buns for me! I like buns with a little more substance, flavour, and bite to them.
Not all bread or buns are made for sandwiches though. Take Turkish bread (or pide): delicious, thin, crusty, airy, and wonderful for dipping or eating on their own, but definitely not sandwich material (they’re more like semi-flatbreads!). So, what’s a bread loving girl like myself to do? Well, make my own version, of course!
Now, I’m not Turkish, have never been to Turkey, and my knowledge of the country and their cuisine is limited at best, so my apologies to anyone reading who may be offended at the adulteration of the delicious Turkish bread. However, like all recipes that have traveled internationally, we make them our own, right? My version of this traditional Turkish bread transforms the usually long, flat loaves, into smaller, individual sized buns with a bit more substance to them. They’re perfect for slicing in half and using as a bun, but could still be dipped or eaten straight out of the oven – preferably slathered in butter and gobbled up quickly.
One great thing about these buns is that they don’t require all day and they require limited equipment. That’s right, no stand mixer! You know what that means: less clean up and very fast prep time! Also, all the ingredients are staple pantry ingredients, so you won’t need to run out to pick up any ingredients last minute (unless, like me, you realize you’re out of a critical ingredient right when you go to make a recipe).
Try out these easy, but scrumptious Turkish style buns with your next sandwich. Your belly will thank you!
- 2.5 cups all-purpose flour (organic, unbleached, all-purpose flour)
- 1.5 tsp yeast (corn & GMO-free yeast)
- Pinch of sugar (organic sugar)
- 1 tsp salt (we love Real Salt)
- 1 tsp freshly cracked black pepper (organic, non-irradiated black pepper)
- ½ cup warm water
- 1 cup warm milk
- 1 tbsp olive oil (organic, hand-picked, estate bottled extra virgin olive oil)
- In a large mixing bowl, combine yeast, water, and sugar. Let sit 20-30 minutes, covered, until the yeast is very frothy.
- When yeast has become frothy, add the flour, salt, pepper, milk, and olive oil. Mix to combine.
- Knead dough (it is very sticky at this point) on a floured surface for 8-10 minutes.
- Transfer to a greased bowl and let sit in a warm, dark place, covered for 1.5 hours, or until doubled in size.
- Once the dough has doubled in size, give it a quick knead on a floured surface and divide into four equal pieces. At this point, preheat your oven to 500.
- Using your fingers, shape the four pieces into rounded rectangles, approximately 6x4”. Brush with olive oil and sprinkle sesame seeds and dried parsley on top of each bun. Let rest fifteen minutes.
- Using your finger, press indents all over the top of each bun and put in oven for 10-12 minutes. Broil for an additional 1-2 minutes.
- Eat warm with lots of butter or toasted in a sandwich.
Looking for cheesy, spicy buns? Here you go…
Find even more bread recipes right here on Scratch Mommy.