Turkish Bread (No Knead Overnight Bread)

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Make this easy Turkish Bread with a total of just 15 minutes of prep. This soft, delicious, focaccia style overnight bread is soft inside with a crispy crust. Having homemade bread in the morning has never been this easy!

I'm a real sucker for bread, and there really is nothing better than a piece of homemade bread topped with loads of butter for a weekend breakfast.

For years my go-to was scones, followed by an English muffin period - but for the past few years now this quick, easy, and oh so delicious Turkish Bread has taken its place.

Why you will love this recipe

• It's easy - just a few simple steps to make this overnight bread
• It's quick - 15 minutes of prep, and 14 minutes to bake
• No kneading required - nope, zero
• Kind of like a foccaccia - but this Turkish Bread is easier to make
• It's delicious - that slow rise allows for so much flavor to develop
• It's versatile - change up the toppings and what you serve with it. Have it for breakfast or brunch, as a side for soup, or with a meze platter with hummus and acili ezme!

What you need to make it

Ingredient notes & substitutions

• Flour: I use all-purpose flour
• Milk can be partly or completely switched for luke warm water and should
• Olive oil is just used to grease the pan, and can be swapped for vegetable oil, cooking spray, butter or margarine
• Yeast: I prefer active dry yeast for slow rise recipes, but you can also use wet yeast - mix it with the milk
• Flax seeds can be swapped for the topping of your choice, for example crushed or whole sesame seeds, nigella seeds or poppy seeds
• Sea salt flakes can be omitted, but add a great touch
• Egg is used for egg wash to brush on top just before baking. You can also use a bit of yogurt mixed with water, or just plain water.

How to make it

1. Place flour in a large bowl enough to hold all the dough, even after rising
2. Add yeast, sugar and salt
3. Mix
4. Add most, but not all, of the milk

5. Mix
6. Add the rest of the milk as needed to get a good dough
7. Mix continuously as you add milk. When done, the dough should be wet to the touch, but release from the sides when pulled.
8. Cover with clingy plastic wrap and place in the fridge overnight or for at least 12 hours

9. When you're ready to bake, preheat your oven to 440°F (225°C) and bring out the dough from the fridge. It should now have risen a bit, but it probably won't have doubled in size. You should notice it's a bit "poofy", and when touching it, it should feel elastic.
10. Bring out a deep baking sheet, and pour in the olive oil. Use a piece of paper towel to coat the pan evenly with oil.
11. Place the dough in the pan
12. Spread it out as evenly as possible, using your hands

13. Crack the egg into a glass or small bowl and whisk together with a fork. Then use a pastry brush to brush the egg onto the bread. You will need about half the egg.
14. Top with flax seeds
15. Crush the sea salt flakes slightly in your hand and sprinkle on top

17. Bake in the middle of the oven for 14 minutes, until golden brown

Tips & tricks

• Mix the dry ingredients together first to ensure they are well combined
• Add part of the milk first to make sure your dough doesn't end up too wet or too dry
• Add more or less milk if you need to, to get the right consistency
• If your dough is too wet, just add more flour
• Cover with plastic film to keep the dough from drying out
• If you wish to bake it sooner, leave covered in room temperature for 1-2 hours instead of placing it in the fridge
• If it hasn't risen at all overnight, let it sit in room temperature for 30-60 minutes before baking
• If you want to make the dough the same day instead just let it rise in room temperature 1-2 hours. You can also double the amount of yeast and it will rise in 1 hour.
• Place leftover Turkish bread in a plastic bag before cooling down completely
• Store leftovers in a plastic bag - it's good for 4-5 days

FAQ

How to eat it

This Turkish bread is great with any dish that goes well with bread. Some of my favorite ways to have it are:

• For breakfast, topped with Whipped Butter or Whipped Feta or served with Menemen (Turkish Shakshuka) or a Stovetop Frittata
• As a side for soup - especially lentil soup and chicken soup
• With a meze platter - it's delicious dipped in hummus or acili ezme
• For dinner - as a side for lamb chops, moussaka or baked chicken drumsticks

More quick and easy breakfast recipes

• Classic Savoury Scones
• Greek Breakfast Egg Muffins
• Chocolate Oatmeal with Peanut Butter & Blueberries
• Fried Potatoes Breakfast Bowl with Feta Cheese & Poached Egg
• Vegetarian Tapenade Sandwich with Feta Cheese & Jalapeños

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