What is the bread called that´s used for a Turkish Döner Kabab, & do U have a recipe you will share with me?

Question

Here´s a picture of the bread I want to make:

http://images.search.yahoo.com/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fei%3DUTF-8%26p%3Ddoner%2520kabab%26fp_ip%3DDE%26fr2%3Dtab-web%26fr%3Dyfp-t-501&w=500&h=375&imgurl=static.flickr.com%2F54%2F144002460_cdfd3dc29c.jpg&rurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fryanandbecky%2F144002460%2F&size=114.2kB&name=Doner%20Kabab&p=doner%20kabab&type=JPG&oid=aaa167abb7d84602&fusr=RyanandBecky&t*t=Doner%20Kabab&hurl=http://www.flickr.com/photos/ryanandbecky/&no=8&tt=42

Answer 1

Its called pita bread. Its Turkish is pide ekmek.

Here is a recipe for you from a cookbook written by a Turkish cook.

http://www.turkishcookbook.com/2006/09/t...

In this website, you can also find any other Turkish recipes that you may fancy.

Answer 2

the one on your picture seems like normal bread. the ones I ate in Turkey are made with Pita. the salad in it is made with lettuce, tomatoes and onions. the sauce is made with youghurt, garlic & herbs. decide if you want  lamb, beef, veal or chicken, and season it (all the spices you want: curry, etc). i don't have a real recipe, but that's how it is done, and it's really good!

Answer 3

It is called Pita Bread and here is a recipe..

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwhiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat comes very close.

INGREDIENTS:

1 package of yeast, or quick rising yeast

1/2 cup warm water

3 cups all purpose flour

1 1/4 teapsoon salt

1 teaspoon granulated sugar

1 cup lukewarm water

PREPARATION:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

PLace dough on floured surface and knead for 10-15 minutes.

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When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Answer 4

Dont have a recipe,But you will defo find it somewhere on the net----------------Pitta Bread.

Answer 5

It's known as PIDE:

Ingredients (serves 8):

2 tsp (7g/1 sachet) dried yeast

1/2 tsp caster sugar

250ml (1 cup) lukewarm water

450g (3 cups) unbleached plain flour

1 tsp salt

2 tbs olive oil

2 tbs natural yoghurt

Plain flour, to dust

Olive oil, extra, to grease

1 egg, lightly whisked

2 tsp sesame seeds

Method:

Combine yeast, sugar and 2 tbs of the water in a small bowl, and stir until yeast dissolves. Set aside in a warm,draught free place for 10 minutes or until frothy.

Sift flour and salt into a large bowl. Make a well in the centre and add the remaining water, oil, yoghurt and yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

Turn dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.  Brush a large bowl with oil to lightly grease. Place the dough in the bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draughtfree place to prove for 2 hours or until dough has doubled in size.

Preheat oven to 230°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until dough has returned to its original size.

Divide into 2 equal portions and shape each portion into a 15 x 30cm rectangles. Place on 2 non-stick baking trays and press with fingers to indent surface. Brush with egg and sprinkle with sesame seeds. Loosely cover with plastic wrap and place in a warm, draught-free place to proof for  at least 20 minutes or until dough has risen 1-2 cm.

Bake in preheated oven for 20 minutes or until pide is golden brown and sounds hollow when tapped on the base. Remove from oven and place on a wire rack to cool. Cut into slices and serve with dips.

Notes & Tips:

You can make this pide up to 6 hours ahead.