Turkish Bread

[breaderbetter]

I am trying to recreate a bread that is popular in German and was introduced by Turkish bakers and featured in the following video:

The report mentions only that wheat flour, water, oil and yeast are used for the dough.

The bakers seems to be able to push down on the dough without deflating it at the end, but how?

 

[Mona]

To recreate the Turkish bread, focus on a few key steps: Knead the dough well to develop its gluten, let it rest properly to relax the dough, and handle it gently when pressing it down before baking. Bake at a high temperature (around 450°F or 230°C) on a preheated surface for a crispy crust. Adding a bit of oil to the dough can help with texture and flavor. This process should help you achieve a bread that holds its shape well.