How do I store the Turkish bread and the dip?

Turkish bread: airtight packed lasts up to 2 days at room temperature. In the freezer for up to 2 months. Reheat in the oven at 180 °C for 5 minutes. Cannellini dip: airtight packed in the refrigerator lasts for 2 to 3 days. Not suitable for freezing due to the tahini.

Can I also make the dip with chickpeas instead of beans?

Yes, then you will get a hummus-like spread.

How do I make the bread extra fluffy?

Let the dough rise well and use lukewarm milk, not cold or hot.

Can I replace the onion?

Yes, try roasted bell pepper or sautéed mushrooms as a topping.

How do I make this recipe gluten-free?

Use gluten-free flour and adjust the amount of milk, as gluten-free dough absorbs moisture differently.

Turkish bread with cannellini bean dip

Name: Turkish bread with cannellini bean dip
Cook time: 1 min
Total time: 1 min
Yield: 1 bread
Ingredients: 380 g flour; 260 ml lukewarm milk; 35 ml neutral oil (sunflower or peanut oil); 30 g sugar; 10 g salt; 30 g dry yeast; 1 egg yolk; 2 tbsp water; 1 tbsp yoghurt; Sesame seeds; Nigella seed or black sesame seed; 330g cannellini beans (white beans); 2 tbsp white tahini; 1 clove of garlic; 2 tbsp olive oil; Juice of ½ lemon and zest; Salt and pepper to taste; 150g cannellini beans, rinsed; Pepper salt; 1 tbsp olive oil; ½ coarsely chopped coriander; Zest and juice of 1 lemon; 1 bunch of fresh coriander; 1 large onion; 2 tbsp olive oil

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A delicious fluffy Turkish bread combined with a creamy cannellini bean dip: perfect as a snack for aperitif or as a light dish for lunch. The soft texture of the bread with the crunch of sesame and nigella seeds makes an ideal combo with the fresh, creamy dip of white beans, tahini, and lemon. Finished with caramelized onion and coriander, this is guaranteed to be a new favorite at the table.

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Ingredients

What do you need?

Quantity: 1 bread

Turkish bread
380 g flour
260 ml lukewarm milk
35 ml neutral oil (sunflower or peanut oil)
30 g sugar
10 g salt
30 g dry yeast

Egg wash/dorure
1 egg yolk
2 tbsp water
1 tbsp yoghurt

Topping bread
Sesame seeds
Nigella seed or black sesame seed

Cannellini bean dip
330g cannellini beans (white beans)
2 tbsp white tahini
1 clove of garlic
2 tbsp olive oil
Juice of ½ lemon and zest
Salt and pepper to taste

Finish dip
150g cannellini beans, rinsed
Pepper salt
1 tbsp olive oil
½ coarsely chopped coriander
Zest and juice of 1 lemon
1 bunch of fresh coriander
1 large onion
2 tbsp olive oil

380 g flour
260 ml lukewarm milk
35 ml neutral oil (sunflower or peanut oil)
30 g sugar
10 g salt
30 g dry yeast

1 egg yolk
2 tbsp water
1 tbsp yoghurt

Sesame seeds
Nigella seed or black sesame seed

330g cannellini beans (white beans)
2 tbsp white tahini
1 clove of garlic
2 tbsp olive oil
Juice of ½ lemon and zest
Salt and pepper to taste

150g cannellini beans, rinsed
Pepper salt
1 tbsp olive oil
½ coarsely chopped coriander
Zest and juice of 1 lemon
1 bunch of fresh coriander
1 large onion
2 tbsp olive oil

Preparation method

How do you make this?

Mix the dry ingredients

Do the flower, sugar, salt and dry yeast in a large mixing bowl. Stir briefly so that everything is well distributed.

Add the wet ingredients

Donate the lukewarm milk and neutral oil with the dry ingredients. Leave the dough like this Knead for 10 minutes by hand or in a food processor until smooth and the gluten has developed well.

Let the dough rise

Place a sheet baking paper on an oven dish. Roll the dough into a nice round shape and place it on the baking paper. Cover it with a damp cloth to prevent it from drying out. Let the dough rise until... has doubled in volume.

Shape the bread

Flatten the risen dough a little with your hands. In the meantime, mix the yolk, water and yogurt for the egg wash.

Cover and decorate

Spread the bread generously with the egg wash. Use your fingers to create the typical pattern: first press around a circle, then press square shapes into the center. Finish with sesame seeds on the outer edge and nigella seeds in the center.

Baking

Preheat the oven 180°C. Preferably use a steam function (bread setting) or place a heat-resistant bowl of water at the bottom of the oven.

Bake the bread first 18 minutes at 180°C in the shape.

Then remove it from the mold and the baking paper, place it on a rack and continue baking 5 minutes further so that the bottom becomes crispy.

Cool down

Let the bread cool completely on a rack for best results.

Cannellini bean dip

Rinse and drain the white beans for the dip. Mix them together with tahini, garlic, olive oil, lemon juice, salt and pepper into a smooth dip. If necessary, add a little water for extra creaminess.

Cut the onion into rings and fry them slowly over medium heat with the oil until they are deep brown and sweet. Stir regularly

Serve the dip in a nice bowl.

To finish, mix the beans with olive oil, salt, juice and lemon zest and divide over them.

Finish with the caramelized onion and sprinkle with fresh coriander.

Serve

Tear the still slightly warm Turkish bread into pieces and dip in the creamy bean spread.

Tips

Do you want an extra fluffy bread? Add a teaspoon of yogurt to the dough itself.
The egg wash with yogurt gives that beautiful shine and golden-brown color.
Use a wet finger to create the pattern so the dough doesn’t stick.
You can also freeze the bread: let it cool completely, wrap it in plastic wrap, and freeze. Thaw at room temperature and heat briefly in the oven.
For extra flavor, you can finish the dip with a splash of chili oil or some smoked paprika powder.
In a hurry? Use ready-made Turkish bread and just make the dip.