How to make
Dissolve the honey and yeast in the water slightly warmed to 37°C. Mix well.
Mix the whole grain with the white flour and salt, and make a well in the middle, into which you can pour the liquid with the yeast.
Take from the flour and stir until it is absorbed by the liquid.
Knead a smooth dough and when ready, divide it into two equal parts. Form each of them into a ball and place in two trays sprinkled with flour.
Cover the trays with damp and clean towels and leave them for 45 minutes in a warm room.
Lift the towels and spread out each ball of dough with your fingers in the center of the tray, forming a 22 cm diameter flatbread circle.
With a thick wooden skewer or other similar utensil (you can also use your hands), make crossed lines to form rhombuses or squares, and indent a circle around the edges.
Wrap the Turkish bread again with the damp towels and let them rise for 1 hour.
Spread with a beaten egg or two yolks mixed with two spoons of water. Sprinkle with poppy seeds.
Bake each one for 15 minutes in a very hot oven (230°C)
Keep an eye on them so they don't burn.
It is important that the rising process and then the baking temperature are exactly followed in order to obtain a soft bread with a nice crust.
At a lower baking temperature, ekmek pide can dry out because it's thinner than normal bread and it's predominantly whole grain flour.
Consume the Turkish bread with your favorite meals or sliced lengthwise for sandwiches.
Wonderful!
