{"id":90,"date":"2018-07-31T07:46:51","date_gmt":"2018-07-31T07:46:51","guid":{"rendered":"https:\/\/www.kanhaiyalaltandoor.com\/blog\/?p=90"},"modified":"2025-03-06T07:39:20","modified_gmt":"2025-03-06T07:39:20","slug":"turkish-bread-oven","status":"publish","type":"post","link":"https:\/\/www.kanhaiyalaltandoor.com\/blog\/turkish-bread-oven\/","title":{"rendered":"Turkish Bread Oven"},"content":{"rendered":"

The foundation of Turkish food<\/a> is, if anything, the dough made of wheat flour. Besides ekmek the ordinary white Turkish bread. The bakers of the Ottoman period believed that Adam, the Patron Saint of Bakers, learned how to make bread from the Archangel Gabriel, after his expulsion from the Garden of Eden. Obviously, the secret is still held dearly by the present-day Turkish bakers; no other bread tastes as good as even the everyday Turkish bread<\/a>.<\/p>\n

Turkish bread blessed food is enjoyed in large quantity and is respected by all, rich or poor, simple and sophisticated. Every neighborhood has a bread-bakery that produces the golden crisp loaves twice a day, morning and afternoon, filling the streets with their irresistible and wholesome aroma. People pick up a few loaves on their way home from work, and end up eating the crisp ends by the time they get there. After a hard day\u2019s work, holding the warm loaf is the best reward, convincing one that all is well.<\/p>\n

How Turkish Bread Prepare a Specific Dish?<\/strong><\/a><\/p>\n