Turkish Bread
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5.0
6 reviews
Excellent
Turkish Bread
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Turkish bread recipe. A delicious authentic loaf that can be frozen making it great to serve to last minute guests. Or enjoy as part of a meze style meal.
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Ingredients
- 250 g plain flour (plus extra for dusting)
- 1 teaspoon dried yeast
- ½ teaspoon sugar
- ½ teaspoon table salt
- 190 ml warm water
- 1 teaspoon oil
- 1 egg yolk
- 1 teaspoon olive oil
- 1 teaspoon sesame seeds
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Instructions
- Sift the flour into a large bowl and mix through the yeast, sugar and salt.
- Make a hole in the middle of the flour and pour in the water.
- Use your hands to gradually push the flour over the water and then mix until combined.
- Generously dust a board or the counter with flour and tip out the dough.
- Knead the dough for 10 minutes until it is smooth and feels elastic.
- Pour one teaspoon of oil into the bowl, add the dough and turn it to lightly cover in oil.
- Place cling film over the bowl, make a couple of holes with a knife and leave the dough for 1 ½ hours until the dough has risen to about twice the size.
- Pre-heat the oven to 230°C/210°C Fan forced/Gas mark 8.
- Remove the dough from the bowl and use your hands to press and pull it into a long rectangle. You are aiming for 10cm x 30cm. But don't get a ruler out, just form it as best you can.
- Line a baking sheet with non-stick cooking paper.
- Sprinkle flour (about 1 tbsp) over your paper and lay out your bread.
- Leave the loaf covered for 10 minutes whilst the oven comes to temperature. This second rise gives you the lovely soft texture. I use damp pieces of kitchen paper for this. But you could use a damp clean tea towel.
- Whisk together the egg and olive oil and brush the top of your bread with the mixture.
- Use your fingers to push some indents into the bread and then sprinkle with sesame seeds.
- Bake for 10-15 minutes until golden.
- Allow the bread to cool before you cut it.
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Overall Rating
5.0
6 reviews
Excellent
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