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August 2016
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Turkish Cheese Bread

Turkish Cheese Bread

Turkish Cheese Bread

Binnur’s Turkish Cheese Bread Recipe

Inspired by Binnur’s Turkish Cheese Bread, I set out to replicate this delicious, cheesy bread. On her site there really wasn’t so much a recipe as a how to so I started from scratch.

First, I made my Pizza Dough. My recipe is an easy to make, never fail, pizza dough which is perfect for one large pizza.

Pizza Dough Recipe Ingredients

  • 2 teaspoons Active Dry Yeast
  • 3 cups All Purpose Flour
  • 1-1/2 cups Warm Water
  • 2 teaspoons Salt
  • 1 teaspoon Sugar
  • 3 tablespoons Olive Oil


Activate the yeast by mixing it with the sugar and 1/4 cup of the water. When it begins to bubble and foam you know the yeast is active. Frankly, I never do this. I just mix the yeast, flour, salt and sugar together in the bowl of my food processor, with the dough blade in place, add about a cup of the water and oil and pulse until a dough forms, adding additional water as needed to achieve the desired consistency. For me, I like a firm pizza dough.

Spray a large container with cooking oil, place dough into container, turn over to coat with oil, cover and allow to raise for at least 5 hours. This dough works well if made the day before and left in the refrigerator. The idea is that you really don’t want highly active yeast when making a pizza or it will get too puffy.

Turkish Cheese Bread Recipe Ingredients

  • 1 recipe Pizza Dough
  • 1/2 cup Plain Yoghurt
  • 1 cup Shredded Mozzarella Cheese
  • 4 tablespoons Butter
  • 4-6 cloves Garlic, thinly sliced
  • 1 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Cayenne Pepper
  • Pinch of Salt


Preheat Oven to 500° Fahrenheit

Pinch off golf ball sized pieces of pizza dough and flatten with hands or rolling pin to about 1/2 inch thick. Spread the dough with yogurt and place on a baking sheet. Continue to do this until all the dough is used. Cover with mozzarella cheese and bake until golden brown. About 15 minutes.

While the bread is baking, place butter in a small saucepan along with the garlic and cook over low heat until the garlic is tender. Be careful not to brown or burn the garlic as it will get bitter. When the garlic is tender, add the chili flakes, cayenne pepper and salt and stir together.

Remove the bread from the oven and spoon the butter mixture over the bread.

This was absolutely delicious with my glass of Stainless Pinot Noir from Chamisal Vineyards.


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