Mediterranean Pocket BreadHello everyone! I love freshly baked bread and this Mediterranean pocket bread is perfect for the weekend breakfast, or as part of a tapas meal.

Here is the recipe, enjoy!

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Mediterranean Pocket Bread (yield: 6 breads)

  • 1 3/4 oz. (50 g) fresh yeast
  • 1 3/4 cups (425 ml) tepid milk
  • 1 teaspoon regular sugar
  • 4 cups (500 g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Preheat the oven to 480 ˚F (250 ˚C).

Dissolve the yeast in the tepid milk. Set aside for about 15 minutes, or until the surface is bubbly.

Put the rest of the ingredients into a bowl.

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Add the yeast/milk mixture.

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Knead the dough until smooth and elastic.

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Cover the bowl with a clean kitchen towel and leave to rise for about 30 minutes .

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Dust your work surface with some flour. Divide the dough into six equally sized pieces.

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Form the pieces of dough into balls.

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For the toppings:

  • 1 egg yolk
  • 2 tablespoons milk
  • black or white poppy seeds, sesame seeds or black nigella seeds

Beat together the egg yolk and the milk.

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Flatten the six balls using your hands or a rolling pin, placing them on to a lined baking tray as you go.

Brush the flattened breads with the egg yolk/milk mixture and sprinkle with some poppyseeds or nigella seeds.

Bake in the reheated oven for about 10 minutes.

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Now nothing remains but to enjoy these Mediterranean style breads…

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So good for breakfast with some Turkish yogurt and a cup of tea…

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I hope I was able to tempt you.

Hugs from me to you.

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