Known for its taste and health, firik reaches the table after a very tough and long journey. Ears of durum wheat planted and hard wheat in the field are harvested in the period before ripening, that is, in the period before the ripening period, with the stems of frosty green wheat ears, with a special tool attached to the tractor. The hard wheat that is harvested is laid on the field to dry with its own stalk and left under the sun for a day.

The dried and dewatered wheat is collected by agricultural workers and small batches are formed. The small blends formed are burned in a controlled manner on a low fire until the spikes of hard wheat with the stems reach fruity consistency. After the ironing process, the small blends are mixed and dispersed in place to cool and left to cool. In order to separate the wheat ears, which are kept to cool for one day, from the firik grains, they are pulled with a straw moth machine and harvesters to sort. The firik grains, sorted and gathered together, are bagged so that they can be ready for their journey to the tables. Bagged fires are taken to Gaziantep to be sold to brokers and companies. Firik bags are sold to traders from the Middle East countries and to America and European countries, and they go on an intercontinental journey to be consumed at these tables.

Firik, which decorates the tables where statesmen and wealthy families host important guests in the Middle East, has recently begun to be known in America and European countries. Reaching the tables after a hard and long journey, firik is consumed in Europe and America due to its health benefits as well as its taste.

known as the granary of the Southeast Anatolia and Turkey’s highest quality durum harvests began to firig made from durum wheat. widely consumed in the Southeastern Anatolia Region of Turkey firik, Iran, Iraq, Saudi Arabia, dozens of important guests at the table of the rich family that welcomes local and central government officials in Middle Eastern countries such as Tunisia adorn. Firik, which is made of lamb, kid, turkey and chicken meat and pilaf, has become known in countries such as the USA, Canada, Germany, the Netherlands, France and England due to its benefits for diabetics and children of development. Firik, which has become known in the world due to its taste and health benefits, has begun to be sold in the USA and Europe by important cereal and dry pulses companies.

This super quick dough recipe is made with simple, basic ingredients—though a couple may surprise you!

Flour
This pizza dough works well with a variety of flours. Here are your options (use the same amount regardless):

Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
All-purpose flour works well if that’s what you have on hand.
Do not use whole wheat pastry flour; it doesn’t contain enough gluten to cooperate with yeast.
Here’s how to measure flour into cups using the “spoon and swoop” method:

Gently stir your flour with a large spoon to loosen it up.
Spoon the flour into your measuring cup (don’t scoop it in!).
Level off the excess with a butter knife.

Spelled wheat flour

Spelled wheat, also known as “spelled” in English, “dinkel” in German, and spelled in our country, was a variety that had been disappearing until recently due to its difficult and low yield. The flour produced from spelled is one of the most healthy flour types. The taste of spelled flour is slightly sweet and the result is soft. If it is used while making dough, it is necessary to add less liquid. The most important reason behind the preference for being rich in protein and low gluten content.

Rice flour

Rice flour, one of the main ingredients of the Far East Cuisine, does not contain gluten. Those looking for a healthy flour alternative especially prefer whole rice flour produced from brown rice. This flour does not contain gluten. Since its taste is nutty, it adds a different flavor to dishes. It can be used in pastries, to give consistency to dishes, sauces and soups.

Coconut flour

Another gluten-free flour is coconut flour. This flour, which is a by-product of coconut milk production, is loaded with protein and fiber. Since coconuts are naturally slightly sweet, it is possible to use less sugar when using this flour. At the same time, it is necessary to increase the number of eggs and the amount of liquid.

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!

This super quick dough recipe is made with simple, basic ingredients—though a couple may surprise you!

Flour
This pizza dough works well with a variety of flours. Here are your options (use the same amount regardless):

Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
All-purpose flour works well if that’s what you have on hand.
Do not use whole wheat pastry flour; it doesn’t contain enough gluten to cooperate with yeast.
Here’s how to measure flour into cups using the “spoon and swoop” method:

Gently stir your flour with a large spoon to loosen it up.
Spoon the flour into your measuring cup (don’t scoop it in!).
Level off the excess with a butter knife.

Whole Wheat Pizza
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whole wheat pizza dough recipe
How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.

Honey Mustard Dressing Recipe
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proofing yeast for pizza dough
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!

This super quick dough recipe is made with simple, basic ingredients—though a couple may surprise you!

Flour
This pizza dough works well with a variety of flours. Here are your options (use the same amount regardless):

Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
All-purpose flour works well if that’s what you have on hand.
Do not use whole wheat pastry flour; it doesn’t contain enough gluten to cooperate with yeast.
Here’s how to measure flour into cups using the “spoon and swoop” method:

Gently stir your flour with a large spoon to loosen it up.
Spoon the flour into your measuring cup (don’t scoop it in!).
Level off the excess with a butter knife.

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!

Spelled wheat flour

Spelled wheat, also known as “spelled” in English, “dinkel” in German, and spelled in our country, was a variety that had been disappearing until recently due to its difficult and low yield. The flour produced from spelled is one of the most healthy flour types. The taste of spelled flour is slightly sweet and the result is soft. If it is used while making dough, it is necessary to add less liquid. The most important reason behind the preference for being rich in protein and low gluten content.

Rice flour

Rice flour, one of the main ingredients of the Far East Cuisine, does not contain gluten. Those looking for a healthy flour alternative especially prefer whole rice flour produced from brown rice. This flour does not contain gluten. Since its taste is nutty, it adds a different flavor to dishes. It can be used in pastries, to give consistency to dishes, sauces and soups.

Coconut flour

Another gluten-free flour is coconut flour. This flour, which is a by-product of coconut milk production, is loaded with protein and fiber. Since coconuts are naturally slightly sweet, it is possible to use less sugar when using this flour. At the same time, it is necessary to increase the number of eggs and the amount of liquid.

Today, one of the most discussed topics about food is bread. Should we eat yesek or not; how much we eat Which one do we eat? All question marks. We know the gluten in it is not very good for us, but how harmful is it harmful to everyone? What should be the flour type and yeast used? Today, especially in big cities, people think about these when eating bread.
We are the most bread consuming country in the world. We eat 104 kilograms of bread per person per year! Bulgaria is next to us and this number is 95 kilos; 52 kilos in much lower Italy. We cannot imagine a kitchen without bread. We do not consider ourselves to have eaten without bread. Bread is eaten for breakfast, bread for sandwiches, bread in soup, bread even with rice. Of course, a life without bread cannot be imagined not only in our country but also in many cultures of the world. What we call bread can be tortilla in South America, chapati in India, and drumstick in France.

Once making bread was a time-consuming and costly business. Growing wheat, harvesting, grinding, making the bread, baking… All of them required great labor. Today, bread is everywhere, whenever we want, even when we don’t. On the one hand, there are tables conquered by industrial bread, on the other hand, the number of people making bread at home is increasing. In cities, there are people who grind their own flour and feed their sourdough.

Known for its taste and health, firik reaches the table after a very tough and long journey. Ears of durum wheat planted and hard wheat in the field are harvested in the period before ripening, that is, in the period before the ripening period, with the stems of frosty green wheat ears, with a special tool attached to the tractor. The hard wheat that is harvested is laid on the field to dry with its own stalk and left under the sun for a day.

The dried and dewatered wheat is collected by agricultural workers and small batches are formed. The small blends formed are burned in a controlled manner on a low fire until the spikes of hard wheat with the stems reach fruity consistency. After the ironing process, the small blends are mixed and dispersed in place to cool and left to cool. In order to separate the wheat ears, which are kept to cool for one day, from the firik grains, they are pulled with a straw moth machine and harvesters to sort. The firik grains, sorted and gathered together, are bagged so that they can be ready for their journey to the tables. Bagged fires are taken to Gaziantep to be sold to brokers and companies. Firik bags are sold to traders from the Middle East countries and to America and European countries, and they go on an intercontinental journey to be consumed at these tables.