“olive oil dough”
“basma” or “yağlı pide” whatever it is called this most versatile Turkish dough can be fixed quickly and used many ways.
this is something I’ve learnt from the local women in the Northern TurkAegean. every small village calls it by some other name but what and how they do does not change. it can easily be the most forgiving dough I’ve worked with. it is also the one I teach at my workshops for non-Turkish attendees easily replicable back at home.
actually, in a way it is very similiar to focaccia but it doesn’t have even the slight chew of one. it has so much olive oil in the dough and also while making it you really use copious amounts of olive oil. mind you, you should never skimp on the real extra virgin kind, never use any other variety of oil. believe me, it is not an option. this dough has nothing special about it but the olive oil. the texture and the taste all depend on this most precious oil.
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