The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Turkish Kebab Flat Bread

ilaycan's picture
ilaycan

Turkish Kebab Flat Bread

Hello guys,

 

I've tried it many times but I cant get descent results in making this Turkish flat bread:

 

https://www.instagram.com/p/BtLlkP5A13e/

https://www.youtube.com/watch?v=QACuPsAi8CY

https://www.instagram.com/p/ByfmVbjBjP-/

 

This is not the typical Turkish pide. This type of flat bread is usually served with Adana kebap. I often eat this when I'm in Turkey. It is very soft and has a dense crumb. I am trying to get this softness but every time I fail.

 

I make my dough with 1kg Tipo 00 flour, 700ml water, yeast, salt. I knead the dough in my food processor for 15-20 min. Let it ferment about 2 hours, then cutting it into balls of 200g and fermenting again about 4-6 hours. After that I am taking a dough ball, pressing it gently into shape with my fingers and then putting the finger dents in it. Then I stretch it a little bit and put it in the Uuni Oven by 400°C-450°C. I also tried it at 300°C, didn't work and it got dryer.

 

My bread gets very chewy and hard after getting cold, but also when it is fresh out of the oven it isnt that soft and fluffy like the breads from the Kebap house. Anyone can give me advice?

isand66's picture
isand66

Are you really kneading in the food processor for 15-20 minutes?  If so I would guess you are over kneading and creating too much gluten.  

ilaycan's picture
ilaycan

Yes, usually around 15 minutes. Sometimes 10-12 minutes. It doesnt make a big difference.

Mini Oven's picture
Mini Oven

maybe two.  Mixing blade or mixing bar?  Read thru this post, especially the flour choices.  Could your flour be too strong? Adding a tablespoon of oil can add a great deal of softness to the crumb.  Degassing twice (two bulk rises) before shaping should give a finer crumb.

http://www.thefreshloaf.com/node/36357/persianiranian-barbari-bread

ilaycan's picture
ilaycan

I am using a Bosch MUM4 machine to knead the dough. So you mean I should knead it only 1-2 minutes? I will try the tip with oil.

 

Yesterday I had a small success. I made a dough with 80% hydration. As you can see the dough in the first video is extremely soft, which indicates a high hydration right? The bread wasnt perfect and needs further optimization but it was on the right way getting the results I want.

Mini Oven's picture
Mini Oven

on the machine   https://m.youtube.com/watch?v=iTQc_nvD1gQ

(Minute 17)  and see that the machine is not as abusive to dough a "food processor" would be, it is more like a mixer/kitchen machine.   Follow the instructions that came with the machine.  If you find the dough getting very warm from the machine kneading, reduce the time..

Another softening tip is to include about a teaspoon of  5% vInegar in the liquids.

Some of the flavours you seek may be due to additions of spices and/or seeds in or on the dough crust.  Crushed, roasted, one or more may be present.