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!

Course Bread

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15

Cook Time 14

Rising time 12

Total Time 12 29

Servings

Calories 191kcal

Author Emmeline Kemperyd

Ingredients

2½ cups flour
1 teaspoon dry active yeast
½ teaspoon salt
1 teaspoon sugar
1¼ cup milk or lukewarm water

For topping

½ tablespoon olive oil or butter, cooking spray, or neutral cooking oil
½ egg whisked together
1 tablespoon whole flax seeds optional, can be swapped for sesame seeds or poppy seeds
1 teaspoon sea salt flakes optional

US Customary - Metric

Instructions

8-12 hours 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

Yeast: I prefer active dry yeast for slow-rise recipes, but you can also use wet yeast. If using wet yeast, mix it with the milk.
Egg: You can also use a bit of yogurt mixed with water, or just plain water, to brush on top of the bread before baking.
Add more or less milk if you need to, to get the right consistency.
If your dough is too wet, just add more flour.
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.
Storing leftovers: Place leftover bread in plastic bags when it's still slightly warm, to retain as much moisture as possible. It's best the first 2 days, but good for up to 4-5 days.
Freezing leftovers: You can freeze leftovers in plastic bags for up to 6 months.
Prep ahead: This bread is designed to prep the day before, or in the morning if you want to bake it in the evening. Make the dough up to 12 hours before baking and proof in the fridge.

Nutrition