How to make Turkish bread – soft, fluffy & moorish

If you’ve never tried making Turkish Bread at home, you’re in for a treat! This recipe is simple, yet it yields delicious, fluffy bread that’s perfect to pair with soups, sandwiches or even just a drizzle of olive oil.

I love to serve the bread fresh from the oven, slices up and dipped in good olive oil and dukkah. Yum!

Turkish bread on wooden board with bread knife

Ingredients:

1 2/3 cups warm water
2 tsp dried yeast granules
1/2 tsp sugar
1/2 cup olive oil, plus 2-3 TBSP for drizzling
5 TBSP Greek yoghurt (at room temperature)
4.5-5 cups high-grade flour, plus extra for kneading
2 tsp salt
Cumin seeds
Nigella or black sesame seeds
Flaky sea salt

Instructions:

Start by placing the warm water in a large mixing bowl (or in the bowl of a stand mixer). Sprinkle the yeast over the top, stir in the sugar and let it sit for 5 min to activate. The mixture should become frothy.
Add olive oil and yoghurt to the yeast mixture, stir until combined.
Add 4 1/2 cups flour and the salt and mix with a wooden spoon or on low speed using a dough hook for 6 min (it will be a soft, wet batter). If mixing by hand, turn out onto a lightly floured board and knead 20-30 times, adding the extra 1/2 cup flour as you knead until you can pick it up as a very soft, loose mix. Return dough to bowl, cover and leave to rise in a warm place for 2 hours or until doubled in size.
Once risen, preheat your oven to 190°C and line 2 baking trays with parchment paper. Punch down the dough and divide it into two equal balls. Using well-oiled hands, stretch each dough ball into an oval shape about 33cm x 13cm x 2cm thick. Place them on the prepared trays.
Drizzle with olive oil and dimple the tops with your fingertips so the oil seeps into the holes. Sprinkle with cumin, salt and nigella or black sesame seeds. Bake until puffed and lightly golden (about 20 min). I bake them separately, rather than at the same time.

Original recipe by Annabelle Langbein.