Turkish Bread (Diyarbakır çöreği)
Having homemade bread in the morning has never been this simple! This easy no knead, overnight bread is quick to prepare the night before - and then cooks quickly in the morning. Based on a Turkish Kurdish bread recipe it's baked in a pan and topped with flax seeds and sea salt - or whatever topping you prefer. This is a bread you will be making every weekend! (I know I am.)
Servings 1 pan
Calories 1824kcal
Ingredients
- 400 g flour approximately 6 dl or 2.5 cups for 1 pan
- 7 g yeast approximately 1 tsp for 1 pan
- ½ tsp salt
- 1 tsp sugar
- 3 dl milk
For topping
- 0.5 Tbsp olive oil
- ½ egg whisked together
- 1 Tbsp whole flax seeds
- 1 tsp sea salt flakes*
Instructions
The night before baking
- Combine flour, yeast, salt and sugar in a bowl and mix.
- Add in ⅔ of the milk and mix again. Then add in more milk as needed to reach a good consistency of the dough. It should be a bit wet to the touch, but should release from the sides when pulled.
- When satisfied with the consistency of the dough, cover with clingy plastic film and place in the fridge overnight or for at least 12 hours.
20 minutes before breakfast
- Preheat your oven to 225C/440F.
- Bring out the dough from the fridge and remove the plastic film.
- Bring out an oven pan that's about 20x25 cm or 8x10'', or slightly smaller. Pour in the olive oil and use a paper towel to grease the entire inside of the pan evenly.
- Place your dough in the pan and push it out into the pan as evenly as possible.
- Brush the dough with the egg, and then top with whole flax seeds and sea salt flakes that you crush slightly with your fingers.
- Place in the oven and bake for 14 minutes or until golden brown.
Notes
Expert tips summarized
- Use a scale to measure out your flour, if you have one
- You can switch part of the milk for water if you don't have enough milk
- Always use whole flax seeds, not crushed
- Mix the dry ingredients together first
- Add part of the milk first to make sure your dough doesn't end up too wet or dry
- Add more or less milk if you need to in order to get the right consistency of the dough
- Cover with plastic film to keep the dough from drying out
- Try another topping for example sesame seeds - raw or roasted and crushed
FAQ
Can I make the dough the same day instead?
Yes, just leave to rise in room temperature for 1-2 hours and then push it out into a pan.
Oops! I added too much milk and now my dough is too wet! What can I do now?
Just add a bit more flour, and mix. Then keep adding it until you get the right consistency. As long as you are not adding a cup or more of extra flour the yeast will still be enough and the cook time about the same.
Help! My dough didn't rise! What do I do?
Bring the dough out to room temperature and leave there (covered) for about an hour. After this, it should have risen just fine.
Nutrition
Calories: 1824kcal | Carbohydrates: 330g | Protein: 58g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 3663mg | Potassium: 972mg | Fiber: 15g | Sugar: 20g | Vitamin A: 605IU | Calcium: 437mg | Iron: 20mg