September 8, 2023 - 2:48pm
Turkish flat bread with milk kefir
Please help ...
Had some Turkish flat bread it had some herbs on it - i think it was rosemary. Made by Cobbs bakery
The bread looked simple - not much of a rise but was very very soft - i would like to try this as there is not much of a rise to this so it may not be too complicated for me.
Or even a flat Some thing like a barbari - Mediterranean bread
I will be glad to just get some rolls/buns out of the dough
Just using milk kefir and wheat flour not AP flour
Is it possible to make such a roll/bun?
Grateful for all your help - thank you for reading my post!
Share
Maybe like this?
https://www.americastestkitchen.com/recipes/14624-kesra-rakhsis-semolina-flatbread
This is easy and delicious, and you don't even have to use semolina (but it's better if you do). Apparently versions of it are common across many Mideastern countries.
Seems to be a restricted access site?
Lance
Sorry, it opens for me and I don't know why not for you. Here's a different site with a page on the same bread -
http://thetealtadjine.blogspot.com/2018/03/algerian-flatbread-from-constantine.html
Thanks - maybe it's with being in the UK.
This is the recipe that Cobbs bakery uses:
https://www.thespruceeats.com/turkish-flatbread-fladenbrot-recipe-found-in-germany-1446681
It has only olive oil, nothing else besides flour, salt, yeast and water (no milk or kefir).
For herbs, Cobbs bakers use Italian herbs (Garlic, Basil, Oregano, Marjoram, Parsley Flat, Thyme, Rosemary) on that bread.
You won't be able to make that bread with milk kefir as a leavening agent, but it is possible either with a sourdough starter made from milk kefir (it would take at least two or three days for it to develop ) or with kefir grains.
...will leaven bread. I've done this many times before. Just mix kefir with some flour and wait for it to mature, about 12 - 15 hours, then use exactly like a starter.
EDIT:
So it can be used! Did you mean using kefir straight in the dough without making a starter first? In my experience it doesn't take a few days. It matures like feeding a sourdough starter and is ready to use 12 - 15 (ish) hours later.
Abe, homemade kefirs (and kefir grains) are all different, have different microflora and different yeasts. Did you try to feed your kefir starter continuously for a few days in a row (after the initial 12 hr rise)? How was it? When did you achieve the stable rise from it from one feeding to next?
I found that even with plain yogurt a working starter can be made in 2-3 days if I mix it with a little wholegrain flour and keep it at 30C, let alone with kefir which has its own yeast species.
Commercial kefirs as well. They are all different and some have yeast others don't but I haven't found any in Canada which would leaven bread even the yeasted ones.
Some homemade kefirs are really yeasty (boozy) and will do what you describe and can be successfully used to make even good rye bread from scratch for example (no need for sourdough starter), but overall kefir is not as reliable or potent when used directly in wheat bread dough. We all should first test our kefirs on a small sample of dough and bake it in order not to spoil a big batch.
On the other hand, research shows that kefir grains can be used practically like fresh (compressed) yeast even in lean dough (without sugars or milk added). It will rise almost as quickly and nearly as tall as yeasted bread which is remarkable.
Hi Mariana. This is my experience... I've used two types of kefir. One which says "Made with Grains" and the other which says "Made with Kefir Cultures".
I think the wording is carefully done. One is the real kefir for authentic kefir can only be made with kefir grains and the other is a mock-up. Adding the different cultures to milk mimicking kefir and hasn't been made in the traditional way. Both of them were commercial kefirs.
I mix the kefir with flour to make a 100% hydration starter consistency (or a bit thicker). Allow it to bubble up then use it as a starter. Mix it the night before and ready to use the next day.
Lucky you, Abe! Kefir made with kefir grains!
We only have one brand of kefir with yeast in stores, it is called effervescent kefir. It is very boozy, and it has yeast added to it, literally. They add lactic bacteria and yeast to milk (not grains).
Liberte kefir, effervescent organic plain.
Made with partly skimmed organic milk, bacterial cultures, yeast.
Abe thank you very much will try making a SD with milk kefir but it seems to bubble very fast and i just enjoy watching the SD rise.
After all the struggles with regular SD i am grateful for this milk kefir
thank you i just want to dunk it in my soup or stew.
Thank you very much for all the kind recipes and link as to how to make this style of bread.
With Gratitude to all and TFL friends for all the help - appreciate it very much
Thank you very much for the above Turkish Flat bread recipe (the bread i had from cobbs bakery) ... Abe, mariana , and albacore
please be kind to explain this taken from the recipe...
- For the sponge is it fine to use milk kefir made with those kefir grains looking like popcorn - in lieu of yeast?
- For the dough instead of yeast 1 tsp what can i use here. trying to avoid using yeast.
- is it alright to use multigrain wheat flour - am aware it may seem a bit heavy compared to the Turkish bread
the rest of the recipe is quite easy to follow - i thank you all very much
IngredientsFor the Sponge:
1/2 cup warm water
1/4 teaspoon active dry yeast
1/4 teaspoon sugar
1 cup all-purpose flour
For the Dough:
Steps to Make ItSponge—Day 11 1/4 cups warm water
1 teaspoon active dry yeast
3 tablespoons extra-virgin olive oil
3 1/4 cups bread flour, plus more as needed
1 tablespoon salt
Cornmeal, for dusting
1 to 2 tablespoons nigella seeds, for sprinkling
Sponge—Day 2In a medium bowl, mix 1/2 cup warm water with 1/4 teaspoon yeast and 1/4 teaspoon sugar and let stand about 10 minutes. There may or may not be foam. Stir in 1 cup all-purpose flour. Cover loosely with plastic wrap and let stand overnight.
Add the yeast mixture (the sponge), 1 1/4 cups of water, 1 teaspoon yeast and the olive oil to a bowl. Stir in 3 1/4 cups bread flour and salt until wet dough forms.
i will try the recipe given by albacore as well looks simple - thank you