Mediterranean Pocket Bread

Hello 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!

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.

Add the yeast/milk mixture.

Knead the dough until smooth and elastic.

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

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

Form the pieces of dough into balls.

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.

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.

Now nothing remains but to enjoy these Mediterranean style breads…

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

I hope I was able to tempt you.

Hugs from me to you.