Turkish Biberli Ekmek (Hatay Pepper Paste Bread)
A savory bread packed with flavor that can be served as an appetizer, snack, or breakfast.
Servings: 12
Ingredients
Dough
- 3 cups All-purpose flour
- 1 pack (7 grams) Instant yeast
- 1 tsp Kosher salt
- 1 tsp Granulated sugar
- 1 cup Warm milk
- ¼ cup Warm water
- ¼ cup Olive oil
Bread Topping
- 1 Yellow Onion finely chopped
- 1 cup Feta cheese crumbled
- ¼ cup Sesame seeds
- ¼ cup Black sesame seeds
- 2 tsp Aleppo pepper
- 1/2 cup pepper paste mild
- ¼ tbsp Olive oil
- 1 tsp Cumin
- 2 tsp Oregano
Instructions
Dough Preparation
- In a large mixing bowl, combine the all-purpose flour, instant yeast, kosher salt, and granulated sugar.
- Gradually add the warm milk, warm water, and olive oil to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface until it is smooth and elastic, and no longer sticks to your hands.
- Place the dough back in the bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Topping Preparation
- While the dough is rising, finely chop the onion.
- In a medium bowl, combine the chopped onion, crumbled feta cheese, sesame seeds, black sesame seeds, Aleppo pepper, pepper paste, olive oil, cumin, and oregano. Mix well to create the topping mixture.
Baking the Dough
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the dough from sticking.
- Once the dough has risen, divide it into 12 equal pieces. Place each piece on the prepared baking sheet and press them down slightly to flatten them.
- Evenly distribute the topping mixture over each piece of dough, spreading it to cover the surface.
- Bake the topped dough in the preheated oven for about 25 minutes, or until the edges are golden brown and the topping is set. Remove from the oven and let cool slightly before serving.
Video
Notes
Use Fresh Ingredients: Ensure all ingredients, especially the yeast and flour, are fresh for the best results in dough rise and texture.
Proper Dough Kneading: Knead the dough until it’s smooth and elastic. This helps develop gluten, giving the bread a chewy texture. If the dough is sticky, add a little more flour until it’s manageable.
Ideal Rising Conditions: Let the dough rise in a warm, draft-free place. If your kitchen is cold, consider placing the dough in an oven with just the light on or near a warm appliance. The dough should double in size during the rise.
Finely Chop the Onion: Finely chopping the onion for the topping ensures even distribution and prevents large pieces from overpowering the flavor. Use a food processor if needed for a uniform texture.
Balance the Topping Ingredients: Mix the topping ingredients thoroughly to ensure every piece of bread has a balanced amount of flavor. This helps in achieving a uniform taste and appearance.
Proper Oven Temperature: Preheat the oven fully before baking to ensure even cooking and a golden crust. Bake at the specified temperature to avoid under or over-baking the bread.
Nutrition
Calories: 236kcal | Carbohydrates: 28g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 346mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 3mg