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Traditionally, Turkish breads are baked in stone ovens which create even heat and a slight char. But modern home ovens, combined with clever techniques, can mimic this effect.
Ingredients for Classic Turkish Bread
For a medium-sized loaf (makes 1–2 loaves depending on size):
4 cups (500g) all-purpose flour
1 ½ tsp salt
2 tsp sugar
2 tsp instant yeast
1 ½ cups (360 ml) warm water
2 tbsp olive oil (optional, adds flavor and tenderness)
1 tsp sesame seeds or nigella seeds (for topping, optional)
Tips for Ingredients:
Use bread flour if you want a chewier crumb.
Water should be warm, not hot—around 100–110°F (38–43°C) to activate yeast.
Olive oil is optional but contributes to the traditional softness and subtle flavor.
Step-by-Step Turkish Bread Recipe
Step 1: Activate the Yeast (if not using instant yeast)
Dissolve 1 tsp sugar in ½ cup warm water.
Sprinkle yeast over the water and let it sit 5–10 minutes until frothy.
Tip: If bubbles don’t appear, your yeast might be expired—always test first.
Step 2: Mix the Dough
In a large bowl, combine flour and salt.
Make a well in the center and add:
Yeast mixture (or instant yeast directly)
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Sugar
Cookie
Cheese
Remaining warm water
Olive oil
Mix with a wooden spoon or your hands until the dough starts coming together.
Consistency Check: Dough should be slightly sticky but manageable. Add a bit more flour if too wet, or a splash of water if too dry.
Step 3: Knead the Dough
Knead on a lightly floured surface for 10–12 minutes, or until smooth and elastic.
Alternatively, use a stand mixer with a dough hook for 8–10 minutes.
Tip: Proper kneading develops gluten, which gives Turkish bread its airy texture.
Step 4: First Rise
Place the dough in a lightly oiled bowl, turning it to coat all sides.
Cover with a damp cloth or plastic wrap.
Let it rise in a warm spot for 1–1.5 hours, until doubled in size.
Tip: Ideal rising temperature is around 75–80°F (24–27°C).
Step 5: Shape the Loaf
Punch down the dough gently to release excess air.
Shape into an oval or round loaf, depending on your preference.
Transfer to a parchment-lined baking sheet or a well-oiled baking tray.
Traditional Turkish touch: Use your fingertips to create slight dimples across the surface—this mimics the rustic look of bakery bread.
Step 6: Second Rise
Cover the shaped loaf and let rise for another 30–40 minutes.
Preheat oven to 400°F (200°C) during this period.
Step 7: Prepare for Baking
Brush the loaf with water or lightly beaten egg to enhance browning.
Sprinkle sesame seeds or nigella seeds on top if desired.
Optional: Slash the top lightly with a knife for expansion and visual appeal.
Step 8: Bake
Bake at 400°F (200°C) for 25–30 minutes, or until golden brown.
Tap the bottom; it should sound hollow.
Tip: For a crispier crust, place an oven-safe bowl of water in the oven to create steam.
Step 9: Cool
Remove bread from oven and let it cool on a wire rack for at least 15–20 minutes before slicing.
Why: Slicing too early can crush the soft crumb and make it gummy.
Serving Suggestions
