Turkish ridge-patterned bread (Agik ekmek, or pide) from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 49) by Paula Wolfert
- nigella seeds
- bread flour
- Show all ingredients...
- Serves : 2 large or 4 small ovals
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EYB Comments
The starter ferments for 4 hours before the bread is made. Can substitute coarse cornmeal or white poppy seeds for cracker crumbs, and sesame seeds for nigella seeds. See "Notes to the Cook" for variations.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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