I am just back in New Zealand again after a few weeks in Australia
where they make the most delicious, light, airy Turkish bread (pide).
By comparison the bread that is sold as Turkish bread here has a more
solid texture. I am wondering which is the more authentic, and also
if someone out there bakes this type of ethnic bread successfully,
with the lovely airy holes in it (a bit like Italian ciabatta) could
they let me know please?

I don't want a referral to a recipe on the Internet. I've seen all
those. Perhaps the secret is in the mixing or proving.

If someone experienced with this bread reads this and could respond,
I'd be very grateful.


Daisy

Carthage demands an explanation for this insolence!