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!
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