Homemade Turkish Bread
Prep time: 2 hours
Cook time: 15 mins
Total time: 2 hours 15 mins
- Dried instant yeast 1 tbsp
- Caster sugar 1/2 tsp
- Warm water 375 ml
- All purpose flour 500g
- Salt 2 tsp
- Extra-virgin olive oil 60-90ml ( or vegtable oil )
- Egg 1 + 2 tbsp milk for egg wash
- Sesame seeds (optional)
- Dissolve the yeast and sugar in 150 ml of the warm water and set aside in a warm place for about 10 minutes until frothy.
- Use your fingers to work 90g of the flour into the yeast to make a sloppy paste. Sprinkle lightly with a little more flour, then cover with a tea towel and set aside in a warm place for 30 minutes to form a ‘sponge’.
- Put the remaining flour and the salt into a large bowl. Make a well in the center and add the yeast mixture, oil and remaining water. (Add water slowly)
- Use your fingers to work it to a soft, sloppy dough. Don’t panic: it is meant to be very sticky!
- Knead until very smooth and springy. Transfer dough to a lightly oiled bowl, then cover with a damp tea towel and leave to rest at room temperature for 1 hour or until doubled in size.
- When ready to bake the bread, preheat the oven to its highest setting with two pizza pans or oiled baking tray in it.
- Place the dough on a lightly floured work surface. Use the heels of your hands to press. Divide the dough in two, then flatten each piece of dough out to a 20 cm oval, shift in pizza pan or baking tray and leave, covered, to rest for 30 minutes.
- Brush the bread liberally with the egg wash. Dip your fingertips into the egg wash and mark rows of deep indentations across and down the length of the dough, leaving a narrow border. Sprinkle with sesame seeds and bake for 10-15 minutes until crisp and golden brown.