Turkish Bread
This Turkish bread is a quick, no-knead recipe that yields a golden round with a tender crumb and crispy crust, perfect for weeknight dinners or brunch.
Ingredients
Bread Dough Ingredients
- 1 piece egg (separate yolk and white) Egg white goes in the dough, yolk for the glaze.
- 1 tsp granulated sugar Feeds the yeast.
- 1/2 tsp table salt
- 1 Tbsp plain yogurt For the egg wash; adds sheen and slight tang.
- 1/2 cup milk, warmed About 40–45°C / 105–115°F.
- 1/2 cup water, warmed Same temperature as milk.
- 1 tsp active dry yeast
- 2 ⅓ cups all-purpose flour About 280–300 g.
- 2 Tbsp olive oil Or neutral oil.
- 1 tsp white sesame seeds
- 1 tsp nigella seeds (kalonji)
Instructions
Preparation
- Warm the milk and water until they feel warm but not hot to the touch (around 40–45°C / 105–115°F). In a small bowl, stir together the warmed milk, warmed water, sugar, and active dry yeast. Let sit for 5–10 minutes until bubbly and foamy.
- In a large mixing bowl, whisk the salt into the flour to distribute it evenly.
- Add the foamy yeast, the egg white, and olive oil to the flour. Stir with a wooden spoon or spatula until the dough is sticky and wet.
- Cover the bowl with a clean towel and place it somewhere warm. Let the dough rise for 30–40 minutes until it puffs up and about doubles in size.
- Line a baking tray with parchment and dust lightly with flour. Turn the dough out onto the tray and gently form it into a round.
- Cover the dough with a towel and let it rest another 20 minutes for a second, short rise.
- While the dough rests, whisk together the reserved egg yolk, 1 Tbsp yogurt, and 1 tsp water to make a light egg wash.
Baking
- Preheat the oven to 200°C (about 400°F).
- Brush the egg wash all over the dough. Press a shallow ring about 2.5 cm (1 inch) in from the edge, then make crisscross lines inside that ring for the classic look. Sprinkle the sesame and nigella seeds over the surface.
- Bake in the preheated oven for about 20 minutes, watching for a rich golden-brown color. The loaf should sound hollow when tapped on the bottom.
- Cool for 10–15 minutes before tearing or slicing.
Notes
Best served with olive oil, za’atar, or hummus; ideal for sandwiches, breakfast, or alongside soups. Store at room temperature for up to 2 days. Refrigeration not recommended as it speeds staling.