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100% Handmade, Traditional family recipe, brick oven baked Turkish Bread. Pide is a soft, porous, leavened bread that’s shaped by hand. Bakeries all over Turkey provide this Ramazan staple hot and fresh about an hour before evening prayer. Don’t be surprised if you find a line of people waiting to buy their fresh, hot pide to bring home just in time for the first evening meal.
$3.99
Somun is a soft and airy yeast-raised flatbread that is very popular in the Balkans, and traditionally enjoyed with cevapi, ajvar and chopped onions. With roots dating back to Mesopotamia, this classic bread – also called pita in Greek, and known as Arabic or Syrian bread – is the perfect base for any sandwich, panini or pizza. Fill Klas Somun Flatbread with your favorite veggies, cheeses and meats and toast for a delicious pocket sandwich. Cut into triangles, toast, and serve as an appetizer with Middle Eastern or Greek spreads. Or, top with olive oil and garlic for a new twist on toasted garlic bread. Once thawed, we recommend not freezing again.
$8.99
Trabzon bread, 11" diameter and 1.30lb in weight. It is known nearly everywhere in Turkey as “Vakfıkebir” or “Trabzon” bread. ... As it's cooked in stone ovens, it is also known as “Stone oven” (Taşfırın) bread. As the baking time is extended as a result of making large bread, the outer crust is thick, the inner part of the bread is soft, baked and has the desired size pores.
$4.99
Yufka is a round and very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines. Some say that yufka may have been the earlier form of phyllo/filo dough. More specifically, Turkish yufka is usually made from wheat flour mixed with a little salt and water to form a dough. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka. After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. The saç is a round shaped hot iron plate commonly used in Turkey for making yufka and flatbread.
$3.99
Yufka is a round and very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines. Some say that yufka may have been the earlier form of phyllo/filo dough. More specifically, Turkish yufka is usually made from wheat flour mixed with a little salt and water to form a dough. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka. After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. The saç is a round shaped hot iron plate commonly used in Turkey for making yufka and flatbread.
$5.99
Yufka is a round and very thin sheets of unleavened flour dough. It is used to make Turkish flatbread and pastries, and has been considered as one of the most important food items in the Turkish as well as in the Balkan and Middle Eastern cuisines. Some say that yufka may have been the earlier form of phyllo/filo dough. More specifically, Turkish yufka is usually made from wheat flour mixed with a little salt and water to form a dough. To make yufka, the dough should be made to rest for just about half an hour or so after it is kneaded and rolled into large paper-thin round sheets (very similar to lavas) by using an oklava, a long roller used to make yufka. After the large thin sheets of dough are done, they should be heated or baked on both sides for just about 2-3 minutes on a hot saç until they get a slightly brown color. The saç is a round shaped hot iron plate commonly used in Turkey for making yufka and flatbread.
$5.99