Turkish Pide Bread and Garlic Chili Tomato Dipping Sauce

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WOOOW FOR AGES I’ve wanted to make Turkish bread, and I finally could cos I got the Nigella seeds that I was missing from Amazon. Yes, sometimes these seeds can be so rare and you can really only get them online.

I actually think this bread tastes similar to all the others, but it’s so delicious and crunchy.

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I also came up with a random dipping sauce for it just because I know it’s fun to dip breads in sauces. Though the actual sauce itself isn’t really exclusive to a certain country, I just randomly made it up after my awesome experience with making the Sriracha sauce last time, and my new found love for red chili peppers.

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I noticed that not a lot of people has mentioned Turkish bread in the US as I moved here, so perhaps this is called something else here? Please do point that out to me if you know, because it seems to be very common in Australia.

I was very inspired to make this after watching Aussie Griller on youtube.

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A suggestion on the order you cook things: First, do the rising of the dough, then bake the chili peppers, garlic and walnuts for the dip before you make the bread. That way, you can work on finishing the dip sauce while the bread is baking in the oven, which should result in both finishing about the same time.

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Note about the grape juice, yes I do use that very much. It’s perfect as it contain sugar to feed the yeast. I like using juices than adding sugar, so that’s why I’ve done it. You can of course, substitute it with water, and add a teaspoon or so of coconut sugar or pure maple syrup, and it will also work.

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Turkish Pide Bread and Garlic Chili Tomato Dipping Sauce

Turkish Pide Bread

1/2 cup warm water
1/4 cup white grape juice (sweetness helps yeast rise)
1 tablespoon dry active yeast
1 cup whole wheat pastry flour
1 cup bread flour (and more for kneading)
1 tablespoon extra light olive oil
1/4 cup Himalayan/sea salt
2 teaspoons unsweetened almond milk
Cooking spray
1 teaspoon white sesame seeds
1 teaspoon nigella seeds (also known as black cumin seeds, black seeds)
A few sprinkles Himalayan/sea salt

In a small bowl, add the warm water and white grape juice together. Be sure the result of both combined is lukewarm. If it’s too cold, heat it up a little. If it’s too hot, let it cool down. Stir the yeast in and mix until it has dissolved.

In a large bowl, combine the whole wheat pastry flour, bread flour, olive oil and 1/4 teaspoon salt. Stir in the liquid and yeast, and mix with a spoon.

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Knead the dough with your hands until it’s very smooth. Cover the bowl and leave it in a warm place to rise for a couple of hours. I like to turn my oven on the lowest setting for 3-5 minutes, turn it off, open the door, leave the bowl in, and close it again. DO NOT LEAVE THE OVEN ON BY ACCIDENT!

After the dough has risen twice the size, add a small handful of bread flour and knead again until the dough is not sticking. Break the dough in three pieces. Use your hands to press each of the smaller pieces into a flat oval, but not too flat and don’t use a rolling pin for this. It should still have some thickness.

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Place the flat oval bread onto one or two oven trays sprayed with non-stick cooking oil. Be sure they’re spread out. Create little dimples on the bread with your fingers.

Cover the oven trays with foil or glad wrap and leave it rising for about 20 minutes.

Immediately preheat oven to 475°F (246°C).

Once the dough has risen some more after 20 minutes and the oven is all heated up, remove the covers, add two teaspoons of unsweetened almond milk in a bowl. Use a pastry brush to paint on a layer of almond milk on top of the breads.

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Next, give the top of each bread a generous spray of non-stick cooking oil (I used canola oil).

Sprinkle on the sesame seeds, nigella seeds and salt evenly on each bread.

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Bake in the oven for about 15 minutes or until the top of the bread has browned. (Be sure that you’ve made baked the sauce ingredients, and make the sauce while the bread is baking)

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Chili Tomato Dipping Sauce

Bake
3 red chili peppers, seeded and stemmed
5 cloves garlic
1 tablespoon raw walnuts
1 teaspoon extra light olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon Himalayan/sea salt

Other Ingredients
1/4 cup sundried tomatoes in olive oil
2 tablespoons rice vinegar
2 tablespoons unsweetened almond milk
1 tablespoons white cooking wine
1 tablespoon extra virgin olive oil
1 teaspoon coconut sugar
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/8 teaspoon Himalayan/sea salt

Preheat oven to 350°F (176°C).

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Remove the stem from the chili peppers, slice in the middle, open it up, remove the white parts and all the seeds. Chop the chili peppers into smaller pieces.

Peel the garlic cloves and chop it into smaller pieces. Add that and the walnuts with the chili peppers in an oven tray.

Drizzle in the extra light olive oil, onion powder, garlic powder and 1/8 teaspoon salt (for now). Stir and mix it thoroughly until it’s well coated.

Bake everything on the tray for about 15-17 minutes.

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Spoon the chili pepper, garlic and walnuts out and put it in a blender, along with the sundried tomatoes, rice viengar, almond milk, white cooking wine, extra virgin olive oil, coconut sugar, smoked paprika, dried thyme and the remaining 1/8 teaspoon salt.

Blend on high speed until the mixture is almost all smooth.

Spoon it out and serve with bread.

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Turkish Pide Bread and Garlic Chili Tomato Dipping Sauce
Serves: 3
 

Ingredients
Turkish Pide Bread
  • ½ cup warm water
  • ¼ cup white grape juice (sweetness helps yeast rise)
  • 1 tablespoon dry active yeast
  • 1 cup whole wheat pastry flour
  • 1 cup bread flour (and more for kneading)
  • 1 tablespoon extra light olive oil
  • ¼ cup Himalayan/sea salt
  • 2 teaspoons unsweetened almond milk
  • Cooking spray
  • 1 teaspoon white sesame seeds
  • 1 teaspoon nigella seeds (also known as black cumin seeds, black seeds)
  • A few sprinkles Himalayan/sea salt
Chili Tomato Dipping Sauce
Bake
  • 3 red chili peppers, seeded and stemmed
  • 5 cloves garlic
  • 1 tablespoon raw walnuts
  • 1 teaspoon extra light olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ⅛ teaspoon Himalayan/sea salt
Other Ingredients
  • ¼ cup sundried tomatoes in olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoons white cooking wine
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon coconut sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ⅛ teaspoon Himalayan/sea salt

Instructions
Turkish Pide Bread
  1. In a small bowl, add the warm water and white grape juice together. Be sure the result of both combined is lukewarm. If it’s too cold, heat it up a little. If it’s too hot, let it cool down. Stir the yeast in and mix until it has dissolved.
  2. In a large bowl, combine the whole wheat pastry flour, bread flour, olive oil and ¼ teaspoon salt. Stir in the liquid and yeast, and mix with a spoon.
  3. Knead the dough with your hands until it’s very smooth. Cover the bowl and leave it in a warm place to rise for a couple of hours. I like to turn my oven on the lowest setting for 3-5 minutes, turn it off, open the door, leave the bowl in, and close it again. DO NOT LEAVE THE OVEN ON BY ACCIDENT!
  4. After the dough has risen twice the size, add a small handful of bread flour and knead again until the dough is not sticking. Break the dough in three pieces. Use your hands to press each of the smaller pieces into a flat oval, but not too flat and don’t use a rolling pin for this. It should still have some thickness.
  5. Place the flat oval bread onto one or two oven trays sprayed with non-stick cooking oil. Be sure they’re spread out. Create little dimples on the bread with your fingers.
  6. Cover the oven trays with foil or glad wrap and leave it rising for about 20 minutes.
  7. Immediately preheat oven to 475°F (246°C).
  8. Once the dough has risen some more after 20 minutes and the oven is all heated up, remove the covers, add two teaspoons of unsweetened almond milk in a bowl. Use a pastry brush to paint on a layer of almond milk on top of the breads.
  9. Next, give the top of each bread a generous spray of non-stick cooking oil (I used canola oil).
  10. Sprinkle on the sesame seeds, nigella seeds and salt evenly on each bread.
  11. Bake in the oven for about 15 minutes or until the top of the bread has browned. (Be sure that you’ve made baked the sauce ingredients, and make the sauce while the bread is baking)
Chili Tomato Dipping Sauce
  1. Preheat oven to 350°F (176°C).
  2. Remove the stem from the chili peppers, slice in the middle, open it up, remove the white parts and all the seeds. Chop the chili peppers into smaller pieces.
  3. Peel the garlic cloves and chop it into smaller pieces. Add that and the walnuts with the chili peppers in an oven tray.
  4. Drizzle in the extra light olive oil, onion powder, garlic powder and ⅛ teaspoon salt (for now). Stir and mix it thoroughly until it’s well coated.
  5. Bake everything on the tray for about 15-17 minutes.
  6. Spoon the chili pepper, garlic and walnuts out and put it in a blender, along with the sundried tomatoes, rice vinegar, almond milk, white cooking wine, extra virgin olive oil, coconut sugar, smoked paprika, dried thyme and the remaining ⅛ teaspoon salt.
  7. Blend on high speed until the mixture is almost all smooth.
  8. Spoon it out and serve with bread.


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