Turkish Bread Recipe

5 from 5 votes

Turkish bread is fluffy, light, and irresistible. Made in less than 2 hours, this easy recipe is perfect for bread makes of every level!

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
parchement 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

Step One: 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 be shaggy.
Step Two: First Rise -
Cover with plastic wrap or a damp towel. Set aside for 30 minutes or until the dough doubles.
Step Three: 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.
Step Four: 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. Pop any air bubbles. Take a fresh piece of plastic wrap, coat it with olive oil, and cover for an additional 30 minutes.
Step Five: 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.
Step Six: Bake -
Place the baking sheet in the middle of the 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

To make in advance, prepare normally through the first rise (step two). Then, shape the dough into a ball and wrap it tightly in plastic. Place it in a freezer-safe bag and store it in the freezer for 2-3 months.
When ready to use, remove the dough from the freezer and let it thaw in the refrigerator overnight. Once it has thawed completely, let it come to room temperature for about 30 minutes before shaping and baking it.

Storing Instructions

Countertop Instructions: Wrap the bread tightly in plastic wrap or aluminum foil and store it in a cool, dry place for up to two days.
Freezer Instructions: Wrap the bread tightly in plastic wrap or aluminum foil, place it 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 5-10 minutes to restore its freshness and crispness.

Nutrition