How can I store the Turkish bread?

In the refrigerator: Not recommended – store at room temperature in a bread box or linen bag for up to 2 days. In the freezer: Allow to cool completely, wrap airtight and freeze for up to 3 months. Reheat: Let thaw at room temperature and warm up in a preheated oven at 160°C for 5-7 minutes.

Can I use fresh yeast instead of dry yeast?

Yes, use 60 grams of fresh yeast instead of 30 grams of dry yeast.

Can I make the bread with water instead of milk?

Yes, but milk gives a softer texture and fuller flavor.

What is nigella seed and where can I buy it?

Nigella seed (black cumin) is an aromatic seed that you can find in Turkish shops or the world cuisine section of the supermarket.

Can I make the dough in advance?

Yes, you can let the dough rise in the refrigerator and bake it the next day.

Turkish bread

Name: Turkish bread
Cook time: 1 min
Total time: 1 min
Yield: 5P
Ingredients: 380 grams of flour; 260 milliliters of lukewarm milk; 35 milliliters of neutral oil (such as sunflower oil); 30 grams of sugar; 10 grams of salt; 30 grams of dry yeast; 1 egg yolk; 2 tablespoons of water; 1 tablespoon of yogurt; roasted sesame seeds; nigella seeds (or black sesame seeds)

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What is better than the smell of freshly baked bread from your own oven? This Turkish bread is super easy to make, with a soft, fluffy inside and a golden brown, crispy crust. Perfect for your favorite dips like white bean dip, or as an accompaniment to a delicious meal. A classic you will want to make again and again!

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Ingredients

What do you need?

Quantity: 5P

Dough
380 grams of flour
260 milliliters of lukewarm milk
35 milliliters of neutral oil (such as sunflower oil)
30 grams of sugar
10 grams of salt
30 grams of dry yeast

Egg wash (dorure)
1 egg yolk
2 tablespoons of water
1 tablespoon of yogurt

Toppings
roasted sesame seeds
nigella seeds (or black sesame seeds)

380 grams of flour
260 milliliters of lukewarm milk
35 milliliters of neutral oil (such as sunflower oil)
30 grams of sugar
10 grams of salt
30 grams of dry yeast

1 egg yolk
2 tablespoons of water
1 tablespoon of yogurt

roasted sesame seeds
nigella seeds (or black sesame seeds)

Make it veggie!

This recipe is already vegetarian. Do you want to make it vegan? Then use a plant-based milk and replace the egg wash with a mix of plant-based milk and some oil for shine.

Preparation method

How do you make this?

Mix the dry ingredients: Put the flour, sugar, salt, and dry yeast in your mixing bowl of your kitchen robot. Stir briefly to ensure everything is well distributed.

Add the wet ingredients: Pour the lukewarm milk and neutral oil into the dry ingredients. Let the dough knead for about 10 minutes with the dough hook until it is smooth and the gluten has developed well.

Let the dough rise: Place a sheet of baking paper in your round baking pan. Shape the dough into a nice round shape and place it on the baking paper. Cover it with your mixing bowl so it doesn't dry out. Let the dough rise until it has doubled in volume.

Shape the bread: Gently flatten the risen dough with your hands. In the meantime, mix the yolk, water, and yogurt for the egg wash.

Brush and decorate: Generously brush the bread with the egg wash. Use your fingers to create the typical pattern: first press a circle around the edges, then push lines with your fingers to create square shapes in the middle. Finish with sesame seeds on the outer edge and nigella seeds in the center.

Baking: Preheat the oven to 180°C. Preferably use a steam function (bread setting) or place an oven-safe dish of water at the bottom of the oven.
Bake the bread first for 18 minutes at 180°C in the pan.
Then remove it from the pan and the baking paper, place it on a rack, and bake for another 5 minutes to make the bottom crispy.

Cooling: Allow the bread to cool completely on a rack for the best results.

Tips

Do you want an extra fluffy bread? Add a teaspoon of yogurt to the dough itself.
The egg wash with yogurt provides that beautiful shine and golden brown color.
Use a wet finger to apply the pattern, so the dough doesn't stick.