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Turkish bread (also known as Pide) is a soft and fluffy flatbread, served plain or topped with either sesame & nigella seeds or a dried herb & sumac Middle Eastern seasoning called Za’atar.
Introduction to Gluten-Free Caputo Fioreglut Pizza
This recipe gives steps to make gluten-free Turkish bread specifically using the phenomenal gluten-free pizza flour made by Caputo, a reputable Italian flour company that many pizza & pasta restaurants use worldwide.
This high-quality flour is taking gluten-free baking to another level, for its amazing results that are unbelievably similar to gluten bakes. Not only does this flour work for pizzas and flatbreads, but pasta-making is a breeze with this flour.
What makes this flour so special?
Meticulous growing, harvesting, milling and processing of gluten-free wheat starch (also known as codex wheat starch) in Italy is the special ingredient to Gluten-Free Caputo Fioreglut Pizza Flour.
Yes! I did say wheat starch, and naturally the word “wheat” is taboo in our gluten-free diet, but there is quite a bit of complex science behind the process of converting it into a safe gluten-free starch. As I am no scientist, I’ll extract quotes from reliable sources to explain what’s it all about:
How safe is Caputo’s gluten-free pizza flour?
The gluten-free wheat starch found in this blend has been approved by the FDA and labelled Caputo’s gluten-free pizza flour as being gluten-free, as the company tests every batch to ensure the result is less than 5 ppm gluten.
It has also been approved to be safe for use by the Italian Ministry of Health and allowed to be labelled as gluten-free in Europe.
Where can Caputo Fiorle gluten-free pizza flour be bought?
This flour is not cheap, but if you are willing to do some top-quality baking, then the price is worth it. In Europe, the price ranges between 10 to 12 Euros for a 1-kilo bag.
From my experience, It seems to be sold only online in Europe. Here are a few online stores that deliver in several countries.
Please drop me a line if anyone knows of other online or virtual stores that sell it in their country, so I can update this list.
What goes in za’atar seasoning?
Za’atar is a Middle Eastern spice blend of dried thyme, oregano or marjoram, toasted sesame seeds, salt and black pepper. It is often mixed with Sumac to give a slight tanginess.
Sumac is a dark red spice made from berries that are crushed. The berries come from a small Mediterranean tree and have a sharp, acidic flavour that compliments flatbreads, salads and meat.
The za’atar seasoning can be either store-bought or homemade, by simply mixing the dried herbs, sumac & sesame seeds with some salt and black pepper. It is best to make small quantities of the blend to keep it fresh.
Besides using za’atar as a flatbread topping, it is also delicious added to a meat marinade with some olive oil to form a loose paste. This marinade is rubbed over the meat and left for several hours to marinade.
How is Turkish Za’atar bread eaten?
Traditionally, this bread is eaten in Turkey throughout Ramadan to break the fast.
The bread is best when served warm, fresh out of the oven accompanied by soft cheese such as labneh, dips, pickles and/or eggs. It is excellent as a dipping bread when torn or cut into small portions.
Recently, I enjoyed it with some lentil soup and on another occasion with Shakshuka: eggs poached in spicy tomato sauce in a small pan.
Gluten-Free Turkish Za'atar Bread
GLUTEN-FREE TURKISH ZA’ATAR BREAD
- 42 g fresh yeast
- 2 tsp honey
- 100 ml warm water
- 1 egg yolk* reserved when separating the egg earlier
- 1 tbsp natural plain yoghurt
- 1 tbsp milk or water
HOMEMADE ZA’ATAR SEASONING
- 3 tbsp white sesame seeds
- 3 tbsp sumac
- 1 tbsp dried thyme
- ½ tbsp dried oregano
- ½ tsp sea salt
- ½ tsp black pepper
GLUTEN-FREE TURKISH ZA’ATAR BREAD
- In a jug, add the honey and warm water. Crumble the fresh yeast over the water and stir well. Cover and stand for 10 mins in a warm place to react.
- Mix the gluten-free pizza flour & salt in a medium bowl. Make a well in the centre and add the warm milk, lemon juice, egg white and yeast mixture.
- Gradually bring the flour to the centre and mix it well.
- Add the water gradually (you may not need all the water) and once the sticky dough comes together, cover the bowl and leave it to rise in a warm place for one hour. I use the oven with only the light on.
- Remove the dough from the bowl and knead for 5 mins by hand until it comes together as a smooth, non-sticky ball. Sprinkle more flour while kneading if it starts to stick to the surface. If preferred, this step can also be done in a stand mixer with a dough hook attachment.
- Tuck the dough into a ball shape, place it in a lightly oiled bowl and leave it to rise for another hour.
- Once the dough has risen and increased in size, remove the bowl from the warm place and prepare the oven tray.
- Line a large oven tray with baking paper with the edges hanging over the sides.
- Take this baking paper to the countertop and punch the dough down on it. Then stretch it over the baking paper until it is 3 cm thick.
- Using a pointed knife or anything sharp, score the dough along the edges as shown in the photo.
- Mark the centre with a crisscross pattern as shown in the photo. Another style is to press down with your fingers to create dimples.
- Carefully lift the baking paper and return it to the baking tray. Cover and let it rise in a warm spot for 30 mins.
- Preheat oven to 200°C/400°F.
- Mix the egg glaze ingredients in a small bowl and brush this over the top of the dough.
- Sprinkle the za’atar seasoning only in the centre part of the dough. If you are new to za’atar seasoning, I would start off with a conservative amount as the flavour can be quite powerful.
- Fill a roasting tray halfway up with boiling water and position it on the lowest rack. Allow 5 mins for the steam to build up.
- Bake on the middle shelf for 30 mins. Large puffs may form, let them rise as high as they can go, this gives a nice texture and airiness to the bread.
- As soon as the Turkish za’atar bread is removed from the oven, cover it with a damp tea towel. This will trap the steam and make the bread soft & light.
HOMEMADE ZA’ATAR SEASONING
- Over a low heat, toast the sesame seeds in a dry pan, mixing often until golden.
- In a small bowl, add the toasted sesame seeds with the remaining za'atar ingredients. Sprinkle on the Turkish bread and store the remainder in an airtight glass jar.
- Best eaten on the same day as baking.
- Keeps for 2 days but may need to be briefly reheated the next day.
- To reheat the bread, simply sprinkle some water over the surface and heat in a low oven or air fryer for 5 to 10 minutes.
- Suitable to freeze, cut into portions.