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Turkish Bread

Turkish Bread
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Authentic homemade Turkish Bread featuring a soft, fluffy crumb with a chewy texture and crispy crust. Perfect for enjoying with dips, sandwiches, or simply warm with butter, this traditional bread is made from simple pantry staples and delivers an unmistakably rich taste and airy texture from your own oven.

Ingredients

Scale

Base Ingredients

  • 3 1/2 cups (440g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/4 cups (300ml) warm water (about 110°F / 43°C)
  • 2 tablespoons olive oil

Optional Toppings

  • Sesame seeds or nigella seeds for sprinkling

Instructions

  1. Proofing the Yeast: Dissolve the active dry yeast and a pinch of sugar in warm water (around 110°F or 43°C). Let it sit for 5-10 minutes until foamy, indicating the yeast is active and ready to use.
  2. Making the Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil, then stir until a rough dough forms. Knead the dough for 8-10 minutes by hand or with a stand mixer equipped with a dough hook until smooth and elastic.
  3. First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm spot until doubled in size, about 1 to 1.5 hours. This develops the bread’s flavor and airy texture.
  4. Shaping the Bread: Gently punch down the dough to release air. Divide into equal portions if making smaller loaves. Shape each portion into a flat round or oval, slightly thick but soft. Arrange on a baking tray lined with parchment paper.
  5. Second Rise and Toppings: Cover the shaped dough loosely and let rise again for 30-40 minutes. Before baking, dimple the dough using your fingers to create the traditional Turkish bread pattern. Brush generously with olive oil and sprinkle with sesame or nigella seeds if desired.
  6. Baking: Preheat the oven to 450°F (230°C). Optionally place a small oven-safe dish filled with water at the bottom to create steam. Bake the bread for 12-15 minutes until golden and crusty. Remove and let cool slightly before serving.

Notes

  • Measure flour accurately using a kitchen scale or spoon-and-level method to avoid dense bread.
  • Use warm water, not hot, to activate yeast without killing it.
  • Knead the dough well to develop gluten for a chewy, elastic crumb.
  • Allow enough time for both rises; do not rush to ensure fluffy, flavorful loaves.
  • Adding steam during baking helps create a shiny crust and moist interior.

Nutrition

Keywords: Turkish bread, homemade bread, soft bread, chewy bread, Mediterranean bread, Middle Eastern bread, olive oil bread

Find it online: https://mealsbymary.com/turkish-bread/