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Turkish Bread

Turkish Bread

Discover the joy of baking authentic Turkish Bread at home with this easy step-by-step recipe. This bread yields soft, aromatic, and golden loaves featuring a slightly chewy crust and an airy crumb. Perfect as a versatile accompaniment to Mediterranean dishes, it uses simple pantry staples and offers delicious results for bakers of all levels.

  • Total Time: 2 to 2.5 hours (including rises)
  • Yield: 1 loaf (about 8-10 servings) 1x

Ingredients

Scale

Main Ingredients

  • 3 1/2 cups all-purpose flour (can substitute half with whole wheat flour for variation)
  • 1 1/4 cups warm water (around 110°F / 43°C)
  • 2 1/4 teaspoons active dry yeast (one 7g packet)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon nigella seeds (optional, for topping)

Instructions

  1. Activate the Yeast: Start by dissolving the active dry yeast and sugar in warm water (approximately 110°F / 43°C). Let the mixture sit for 5 to 10 minutes until it becomes foamy and bubbly, indicating that the yeast is activated and ready to use.
  2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Slowly pour in the activated yeast mixture and olive oil while stirring. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
  3. First Rise: Shape the dough into a ball. Lightly oil your mixing bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for 1 to 1.5 hours, or until the dough doubles in size.
  4. Shape and Proof: After the dough has risen, punch it down gently and transfer it to a floured surface. Shape it into an oval or round loaf. Place the shaped dough on a parchment-lined baking tray, cover, and allow it to proof for another 30-45 minutes until puffed.
  5. Add Toppings and Bake: Preheat your oven to 450°F (230°C). Lightly brush the loaf with water or olive oil and sprinkle nigella seeds generously on top. Bake for 15-20 minutes until the bread is golden brown and sounds hollow when tapped underneath.

Notes

  • Use warm, not hot, water to ensure proper yeast activation without killing the yeast.
  • Knead the dough sufficiently to develop gluten, which gives the bread a chewy texture, but avoid over-kneading.
  • Rise the dough in a warm, draft-free environment such as an oven with just the light on to speed up fermentation.
  • Create steam in the oven by placing a pan of hot water inside or spraying water on the oven walls for a crisp crust.
  • Let the dough rest and proof fully to develop flavor and achieve a soft interior.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Turkish
  • Diet: Not Gluten Free

Nutrition

  • Serving Size: 1 slice (approx. 50g)
  • Calories: 140
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 3.5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Turkish Bread, homemade bread, Mediterranean bread, soft bread, nigella seeds, traditional Turkish recipe