Turkish Pita Bread (Pide)

1 cup warm water

2 tbsp olive oil

3 1/2 cups bread flour

1 tsp salt

1 tsp sugar

2 tsp active dry yeast

1 egg yolk mixed wit 2 tsp water, for glazing

Poppy seeds, for sprinkling

In a large bowl, dissolve the yeast in warm water, let stand for 10 minutes until frothy. Add the salt, sugar, oil and flour. Knead the dough until smooth and elastic. Put in a lightly oiled bowl and let rice in a warm place for 1 1/2 hours. Punch the dough down and divide into three balls. Roll out each ball to form a 1/4 in. thick round. Cower with a towel and let rest for 20 minutes.

Preheat oven to 450 degrees F.

Using your fingers, ridge the bread. Transfer  onto a lightly floured baking sheet, brush with the egg yolk and sprinkle with the poppy seeds. Bake for 10-15 minutes until puffy and the top is golden brown.

Adapted from  THE BREAD AND BREAD MACHINE BIBLE  by Christine Ingram and Jennie Shapter 

Turkish Cucumber And Yogurt Salad (Cacik)

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This is a quick and easy throw-together salad. It is a perfect side dish for a summer lunch or dinner.

1 cup plain yogurt

2 tbsp finely snipped fresh mint leaves or 1/2 tsp dried mint

1 tbsp lemon juice

1 clove garlic, minced

Salt and pepper to taste

2 medium cucumbers, thinly sliced

In a medium bowl, stir together the yogurt, mint, lemon juice, garlic, salt and pepper. Cover with plastic wrap and refrigerate, 1 hour. 

Drain cucumbers for a few minutes on pepper towels.  Place in a serving dish and and pour chilled yogurt over the cucumbers. 

Adapted from BETTY CROCKER'S NEW INTERNATIONAL COOKBOOK by Betty Crocker