What Is Turkish Bread
Turkish bread is an easy flatbread that is perfect for beginners! Crafted from a simple blend of flour, water, yeast, and a dash of love, it’s baked to perfection in a hot oven, emerging as a masterpiece of taste and texture. With its golden-brown, chewy exterior boasting delicately crisp edges and a soft interior, it stands as a true testament to the artistry of Turkish cuisine. But, Turkish bread is more than just a sidekick to hummus! It complements dishes like chicken kebabs, kofta, and mezze platters, while also serving as an excellent vessel for stuffing with meats and veggies to create a flavor-packed sandwich. So, if you’re a bread lover like me, I suggest pushing the store-bought stuff aside and giving this foolproof Turkish bread recipe a try!
Active Dry Yeast: The rising agent! Make sure to check the expiration date on your yeast before starting the recipe. If the yeast doesn’t foam up, that means it’s dead and will not work. Warm Water: Activates the yeast. It’s important to use water that is warm but not hot. Flour: It fuels the starter by feeding the yeast, resulting in the production of carbon dioxide gas that gives the bread its light and fluffy texture.
Warm Water: Helps to bind the dough together by aiding in the development of gluten. Flour: Forms the base of the dough, providing both structure and texture to the bread. I use all-purpose flour, but bread flour is another option. Salt: Just a tiny amount of salt enhances the overall flavor of the bread.
Warm Water: Helps blend the flour and egg into a cohesive mixture that can be brushed onto the bread’s surface. Flour: Incorporating flour into the egg wash adds texture and a beautiful gloss to the bread’s crust. Egg: The egg adds a golden sheen to the bread’s exterior, making it visually enticing.
Sesame Seeds: Brings texture and a nutty taste.
This simple Turkish flatbread recipe could not be any easier! Whether you’re a baking novice or a seasoned pro, this amazing bread is the epitome of delicious simplicity. Begin by mixing the active dry yeast with ¾ cup of warm water in a large mixing bowl. Next, add a cup of all-purpose flour and stir until the mixture is smooth. Then cover the bowl with plastic wrap and let the yeast mixture rest for 20 minutes. After the starter rests, remove the plastic wrap. If the yeast worked properly, the mixture should have bubbled up and doubled in size. Now, use a wooden spoon to stir in another cup of warm water, followed by 3 cups of all-purpose flour, and a teaspoon of salt. It’s important to stir the mixture together until there are no lumps. Then cover the bowl once again with plastic wrap and let the dough rest for another 20 minutes. After making the dough, generously flour your work surface to make the sticky dough more manageable. Then turn the dough out onto your work surface and sprinkle it with some more flour. Now, use a bench scraper to turn the dough over about 6 to 8 times and then shape it into a ball. Next, preheat your oven to 375°F (190°C). Then place a roasting pan with about 2 inches of water on the bottom rack of your oven. Now, line a large baking sheet with parchment paper and you’re all set for baking! While your oven is preheating, divide the ball of dough into 2 equal pieces and flatten each one into a ¾-inch thick oval or round shape. Then place them on the prepared baking sheet, cover them with plastic wrap, and let the formed loaves rest for 20 minutes. First, whisk the warm water together with the egg and flour in a small bowl. Then once the dough has completed its resting period, apply the egg wash onto each piece of flat dough. Now, use your fingers to create dimples on the surface of the dough as seen in the pictures. Finally, sprinkle each piece generously with sesame seeds. Your work is done! Transfer the baking tray to the preheated oven and let the bread bake for 30 to 35 minutes until it’s golden brown. Then remove it from the oven and serve it with some olive oil, hummus, or baba ganoush if you like!
Storage
Your Turkish bread will remain fresh at room temperature for up to 5 days when stored in an airtight container or bag. You can also store it in the freezer for up to 3 months in a sealed freezer bag or tightly wrapped in plastic wrap. When you’re ready to enjoy it, simply take the flatbread out of the freezer and allow it to thaw at room temperature for a few hours.
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