easy Turkish Bread
with a total of
just 15 minutes of prep
. This soft, delicious,
overnight bread is
soft inside with a crispy crust.
Having homemade bread in the morning has
never been this easy
Non-stick oven pan*
Measuring cups (metric or US)*
Kitchen scale (optional)*
dry active yeast
whole flax seeds
sea salt flakes*
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.
1 tablespoon whole flax seeds,
1 teaspoon sea salt flakes*
Place in the oven and bake for 14 minutes or until golden brown.
Ingredient notes & substitutions
: I use all-purpose flour
can be partly or completely switched for
luke warm water
is just used to grease the pan, and can be swapped for
vegetable oil, cooking spray, butter or margarine
: I prefer
active dry yeast
for slow rise recipes, but you can also use
- mix it with the milk
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
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
A recipe from alwaysusebutter.com