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
250gplain flour(plus extra for dusting)
1teaspoondried yeast
½teaspoonsugar
½teaspoontable salt
190mlwarm water
1teaspoonoil
1egg yolk
1teaspoonolive oil
1teaspoonsesame seeds
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.