This Turkish bread recipe brings the flavors of a traditional Turkish bakery right to your kitchen. With a soft, chewy interior and a golden, slightly crisp crust, this bread is perfect for dipping in olive oil, serving with spreads, or enjoying on its own. Made with simple ingredients and no special equipment, this recipe is both beginner-friendly and deliciously rewarding!
Ingredients:
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 1 ½ cups warm water (110°F/45°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil (plus extra for brushing)
- 1 tsp sesame seeds (optional)
- 1 tsp nigella seeds (optional)
Instructions:
- Activate the Yeast:
In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until the mixture becomes frothy. - Make the Dough:
Add the olive oil, salt, and flour gradually to the yeast mixture. Mix until a shaggy dough forms, then transfer it to a lightly floured surface and knead for about 8–10 minutes, until the dough is smooth and elastic. You may need to add a little more flour if the dough is sticky. - First Rise:
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1–1.5 hours, or until it has doubled in size. - Shape the Bread:
Punch down the dough and transfer it back to a floured surface. Divide the dough into two equal parts and shape each into a ball. Flatten each ball gently with your hands to form a disc about ½ inch thick. Transfer the discs to a baking sheet lined with parchment paper. - Add Toppings:
Brush each dough disc with olive oil. Sprinkle with sesame and nigella seeds if desired. Use your fingertips to press small dimples across the surface of the dough for the traditional look. - Second Rise:
Cover the dough loosely with a cloth and let it rise for another 20–30 minutes. - Bake:
Preheat the oven to 425°F (220°C). Bake the bread for 15–20 minutes, or until the tops are golden and the bread sounds hollow when tapped on the bottom. - Cool and Serve:
Allow the bread to cool slightly before slicing or tearing into it. Serve warm with dips, soups, or on its own!