This recipe yields a delicious and soft Turkish bread, perfect for dipping or enjoying alongside meals.
Ingredients
- 250g (2 cups) bread flour
- 7g (1 packet) instant yeast
- 200ml (3/4 cup + 4 tsp) warm water
- 2 tsp caster sugar
- 1 tsp salt
- 1 tbsp olive oil, for glazing
- Handful of white and black sesame seeds (optional)
Instructions
- Combine dry ingredients: In a large bowl, whisk together the bread flour, yeast, sugar, and salt.
- Activate the yeast: Make a well in the center of the dry ingredients. Pour in the warm water and mix gently until just combined. A shaggy dough will form.
- Rest and rise: Cover the bowl with plastic wrap or a damp tea towel. Set aside in a warm place for 1-2 hours, or until doubled in size.
- Shape the dough: Lightly flour a clean work surface. Gently turn the dough out onto the surface and shape it into a round ball. Don’t knead the dough excessively, a few folds are enough.
- Second rise: Drizzle the olive oil over a baking sheet. Place the dough ball on the baking sheet, seam side down. Brush the top of the dough with a little olive oil. Cover loosely with plastic wrap or a damp tea towel and let rise again for 30 minutes.
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Optional topping: If using sesame seeds, sprinkle them generously over the top of the risen dough.
- Bake: Bake the Turkish bread for 20-25 minutes, or until golden brown and crusty.
- Cool and enjoy: Remove the bread from the oven and let it cool slightly on a wire rack before serving. Enjoy your homemade Turkish bread!
Tips:
- For a chewier crust, preheat a baking stone or baking sheet in the oven for at least 30 minutes before baking the bread.
- You can also brush the top of the dough with a mixture of egg yolk and water for a shinier crust.
- If you don’t have sesame seeds, you can use poppy seeds or nigella seeds instead.
- This dough can be easily doubled to make two loaves of bread.
