This traditional village bread is baked in a very hot stone oven, giving it a thick, slightly charred crust and a soft crumb. Its distinctive wood-fired aroma and large loaf size make it a favorite for feeding a crowd.
Dissolve the sugar and yeast in warm water and wait 10 minutes for it to foam.
Mix the flour and salt, add the yeast mixture and knead for at least 10 minutes, until the dough is soft and no longer sticky.
Cover the dough in an oiled bowl and leave in a warm place until doubled in size.
Knock back the dough and shape into a wide, flat loaf. Make evenly spaced indentations with your fingertips and leave to rest for another 20 minutes.
Bake in an oven preheated to a very high temperature, on a stone if possible, until the crust is deep golden. Warning: it browns quickly at this heat, so check often during the final minutes.
Important: If you do not have a tandır (clay oven) or a stone oven, baking the bread on a pizza stone in a domestic oven at its highest temperature will give a similar result. Contains gluten. Once fully cooled, store the loaf in a cloth bag, or slice and freeze it.
Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti. Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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