This recipe will guide you through making delicious, soft, and slightly chewy Turkish bread at home. Perfect for sandwiches, dipping, or enjoying on its own.
Ingredients:
- For the dough:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon instant dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 ¼ cups warm milk (whole or 2%)
- 2 tablespoons olive oil, plus more for brushing
- For the topping:
- 1 egg, beaten
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds (optional)
Instructions:
- Prepare the dough:
- In a large bowl, combine the flour, yeast, sugar, and salt.
- Gradually add the warm milk and olive oil, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the bread:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the dough to release air. Divide the dough into 6-8 equal pieces.
- On a lightly floured surface, roll each piece into an oval shape, about ½ inch thick.
- Place the shaped dough onto the prepared baking sheet.
- Add the topping:
- Brush each piece of dough with the beaten egg.
- Sprinkle with sesame seeds and nigella seeds (if using).
- Let the dough rest for another 15-20 minutes.
- Bake the bread:
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Let the bread cool slightly before serving.
Tips and Variations:
- For a richer flavor, you can use bread flour instead of all-purpose flour.
- If you don’t have nigella seeds, you can use poppy seeds or omit them altogether.
- To add a touch of sweetness, you can brush the baked bread with honey or maple syrup.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
Enjoy your homemade Turkish bread!