Turkish Bread
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!
Servings 8
Calories 191kcal
Equipment
- Measuring cups (metric or US)*
Ingredients
- 2½ cups flour
- 1 teaspoon dry active yeast
- ½ teaspoon salt
- 1 teaspoon sugar
- 1¼ cup milk
For topping
- ½ tablespoon olive oil
- ½ egg whisked together
- 1 tablespoon whole flax seeds
- 1 teaspoon sea salt flakes*
Instructions
The night before baking
- Combine flour, yeast, salt and sugar in a bowl and mix.2½ cups flour, 1 teaspoon dry active yeast, ½ teaspoon salt, 1 teaspoon sugar
- Add ⅔ of the milk and mix again. Then add more milk as needed to reach a good consistency. It should be a bit wet to the touch, but should release from the sides when pulled.1¼ cup milk
- When satisfied with the consistency, cover with clingy plastic film and place in the fridge overnight or for at least 12 hours.
20 minutes before you want to eat your bread
- Preheat your oven to 440°F (225°C).
- Bring out the dough from the fridge and remove the plastic film.
- Bring out a deep oven sheet that's about 8x10' (20x25 cm)', or slightly smaller. Pour in the olive oil and use a paper towel to grease the entire inside of the pan evenly.½ tablespoon olive oil
- Place your dough in the pan and push it out into the pan as evenly as possible. It should fill the bottom of the pan.
- Brush it with the egg, and then top with whole flax seeds and sea salt flakes that you crush slightly with your fingers.½ egg, 1 tablespoon whole flax seeds, 1 teaspoon sea salt flakes*
- Place in the oven and bake for 14 minutes or until golden brown.
Video
Notes
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.
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 bread in a plastic bag before cooling down completely
- Store leftovers in a plastic bag - it's good for 4-5 days
Nutrition
Calories: 191kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 458mg | Potassium: 121mg | Fiber: 2g | Sugar: 3g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg