Turkish Bread (Easy No-Knead Recipe)

5 from 5 votes

Turkish Bread (Easy No-Knead Recipe)

Make this easy no-knead Turkish bread recipe in under two hours. This bread is soft, fluffy and has a beautiful crisp golden crust. In Turkey, this flat bread is known as Ramadan Pidsi. But you can enjoy this Mediterranean bread year around. My favorite Turkish pairings include shepherd salad, piyaz and ezme. This recipe is a must-try for bakers of all levels!

Prep Time1 15

Cook Time20

Total Time1 35

Course: All Day

Cuisine: Bread, Turkish

Servings: loaf

Calories: 251kcal

Author: Ruth Grindeland

Cost: $2

Equipment

1 Large bowl
1 Medium bowl
1 small bowl
Parchment paper
Baking sheet

Ingredients

½ cup + 2 tablespoons warm water (between 95 and 105 degrees)
1 and ½ teaspoons sugar
1 and ½ teaspoons instant dry yeast
1 and ½ cups (180g) all-purpose flour
½ teaspoon salt
1 tablespoon olive oil
½ teaspoon white sesame seeds
½ teaspoon black sesame seeds

Instructions

Mix Ingredients - Place the warm water in a large bowl. Add the sugar and mix to dissolve. Sprinkle the yeast on top of the water. Set aside 7-10 minutes for the yeast to activate. In the meantime, sift or whisk flour. Add the salt, and whisk to evenly distribute the salt. Add flour to the yeast/water combination and mix it together with a wooden spoon. The dough will look rough and shaggy
First Rise - Cover with plastic wrap or a damp towel. Set aside for 30 minutes or until the dough doubles.
Shaping - Fill a small bowl with water and dip your fingers in the water. To lift the dough begin as if it were a clock, reach your hand under at 3 o'clock, lift and pull it over to 9 o'clock. Turn the bowl 90 degrees and repeat 3 more times. Generously flour a work surface and place your dough on it. Using your hands, shape the dough into a ball. Place the dough onto a baking sheet lined with parchment paper. Loosely cover plastic wrap that has been lightly oiled for five minutes. This step gives the gluten time to relax.
Second Rise - Preheat the oven to 400F/200C. Uncover and move the ball to a parchment-lined baking sheet. Pat the ball into a round shape about 6 inches in diameter and about ½“ thick. Gently press to pop any air bubbles that have formed. Take a fresh piece of plastic wrap, coat it with olive oil, and cover for an additional 30 minutes.
Design - Dip your fingertips in olive oil and make indents around the edge of the dough. Repeat making the same indents 3-4 times. This helps the indentation hold its shape. Use your fingertips to make three rows across the dough. Repeat the same indents 3-4 times. Turn the baking sheet and create three rows in the other direction. Repeat the same indents 3-4 times. Lightly brush or spray the top of the dough with olive oil. Sprinkle white and black sesame seeds on top.
Bake - Place baking sheet with the dough in the middle of the oven rack. Bake at 400F/200C until golden on top, about 18-20 minutes. In my oven, the bread often cooks unevenly. I rotate the bread as needed to achieve an even golden color.

Notes

Reheating Instructions - Prepare the dough through the first rise (step two). Then shape the dough into a ball. Oil a sheet of cling wrap and then tightly wrap the dough in the wrap. Place the dough in the freezer for up to three months. When you're ready, let the dough thaw to room temperature and then pick up at step three.

Storing Instructions

Countertop Instructions: Wrap the bread in plastic wrap and store it in a cool, dry place for up to two days.
Freezer Instructions: Place the bread in a freezer-safe bag, and store it in the freezer for 2-3 months. To thaw, remove it from the freezer and let it sit at room temperature for a few hours or overnight. Once it has thawed completely, reheat it in a preheated oven at 350°F (175°C) for 5-7 minutes to restore its texture.

Nutrition