Learn how to bake fresh gluten free Turkish bread that can be used for sandwiches, bruschetta, pizza or eaten with a classic Turkish yoghurt dip.

This recipe is an Electric stand Mix Method.

Ingredients

• 1 packet (400g) Crusty Bread Mix.
• 2 tbsp. (30ml) oil (your choice).
• 1 ¾ cups (440ml) of warm water.
• Sachet of dry yeast (included in box). If your box contains two sachets use both.
• 1 (50g) dusting flour.

Method 

1. Preheat your oven to 220°C (200°C fan forced)
2. In a large bowl combine water, yeast, oil and stir to dissolve.
3. Add crusty bread, mix with an electric mixer on low speed for 30 seconds, then on Med – High speed for additional 4 ½ minutes.
4. Dust a bench with flour and turn the dough onto the floured surface. Lightly dip a spatula in oil to scrap out any dough in the bowl.
5. Lightly coat your hands with oil and gently knead dough until elastic (1-2 min).
6. Halve the dough, roll out, and pat down with your hand to shape.
7. Place loaves on a prepared baking tray, brush with water to prevent cracking and prove for 30-45 minutes covered with a damp tea towel.
8. Brush the surface with oil and set to bake for 28-34 minutes.

To create gluten free Turkish bread using the Hand Mix Method: 

Increase the warm water to 2 cups (500ml) and replace step two with following: In large bowl combine water and yeast and stir to dissolve. Add in the oil and the crusty bread and mix with a wooden spoon until all ingredients are well combined. Leave the dough to prove for 10 minutes.