Turkish Style Sharing Bread Recipes

Steps:

• Make the ciabatta bread dough following pack instructions. Once it has risen, knock it back by punching some of the air out and kneading it a little. Roll into an oval shape (approx 35 x 25cm) and place on a large baking tray. Lightly brush the whole surface with olive oil and cover with cling film. Leave to prove for 30 mins while you make the topping.
• Put all the topping ingredients, except the lamb, in a small food processor and blitz until finely chopped. Tip into a large bowl, mix in the lamb, season well, then squish everything together with your hands until thoroughly mixed. Chill until needed.
• Heat oven to 220C/200C fan/gas 7. In a small saucepan, heat the red onion rings with the vinegar and 1 tbsp water until really soft, then leave to cool.
• Dot the surface of the dough with the lamb topping - gently press it down with your fingers to spread it evenly over the surface, but try not to press too much air out of the dough. Bake in the oven for 15-20 mins or until the base is risen and golden, and the meat is cooked through and caramelised at the edges.
• Meanwhile, make the dressing. Stir together the baba ganoush, lemon juice and olive oil, then pop in the fridge until serving.
• Once the bread is baked, transfer to a wooden board. Drain the onions in a metal sieve and scatter over the bread. Drizzle over the baba ganoush dressing, leaving some on the side as a dip, then sprinkle over the pine nuts and parsley. Serve warm.

Steps:

• Heat the milk in a small saucepan until it just begins to simmer, then remove from the heat and let cool to 115 degrees F. Stir in the yeast and let stand until the mixture is foamy, about 10 minutes.
• Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the sugar, butter and 2 of the eggs and stir until smooth. Add the flour and salt and mix on medium-low speed until the dough comes together. Increase the speed to medium high and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly greased large bowl, cover with plastic wrap and let stand until the dough doubles in size, about 1 hour.
• Preheat the oven to 350 degrees F and line the back of a baking sheet with parchment. Whisk together the heavy cream and remaining egg for an egg wash.
• Turn the dough out onto a lightly floured work surface. Roll the dough into an 11-inch circle.
• For the neck and head: Using shears, cut a 6-inch slit from the top of the circle down the left side of the circle, 1 inch in from the side. Pinch in 4 inches from the top of the dough strip. The top of the strip will be the turkey head and the bottom will be the neck. Fold the head over the top of the neck. Adjust and refine the neck and head shapes by slightly thinning the neck and pressing the head into a rounder, flatter shape, pulling the tip of the dough out to create a pointed beak.
• For the wings, wattle and feet: Trim off a 7-by-2-inch strip of dough from the bottom right edge of the dough curve. Cut the strip into 6 long triangles. Form 4 of them into long teardrop shapes for the wings and wattle. Make feet from the 2 remaining triangles by cutting 2 short slits on the short ends of the triangles. Pinch and slightly stretch the 3 dough strips on each triangle to make toes. Set the feet, wings and wattle aside.
• For the tail feathers: Working along the top two-thirds of the dough circle, use kitchen shears to snip 1-inch-wide strips of dough down toward the middle of the circle (sort of like rays of the sun). Make 2 shallow snips into each strip so that they form spikes; the spikes should point outward to the edge of the circle. Pinch the ends of each feather to a point.
• For the coloring: Brush the turkey head, neck and body--but not the tail feathers--with the egg wash. Divide the remaining egg wash among three bowls and color them red, orange, and yellow with food coloring.
• Brush 2 of the reserved teardrop shapes with the red egg wash. Tuck the narrow end of 1 red teardrop under the turkey head for the wattle (it will sit on the neck). Put aside the second red teardrop.
• Brush the 2 remaining teardrops orange and yellow. Arrange the orange, yellow and remaining red teardrops in a fan to make a wing. Place the wing on the turkey near the base of the neck.
• Brush the 2 feet with the yellow egg wash and tuck them under the body at the bottom of the circle. Brush the tip of the turkey's beak with the yellow egg wash. Brush the tips of the turkey tail feathers with yellow egg wash. Brush the center of the feathers with the orange wash. And brush the base of the feathers with the red wash, making sure the lines are in an arc.
• Bake until the bread is slightly golden brown and cooked through, 15 to 20 minutes. While the bread is still warm, press the chocolate chips into the face of the turkey to make eyes. Let the bread cool for 10 minutes on the baking sheet then transfer to a serving platter. Serve warm with butter.

Steps:

• In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
• When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
• Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)

Steps:

• Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
• Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
• Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
• Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.