Turkish Bread (Soft & Fluffy)

This classic Turkish-style bread has a soft, airy interior with a golden, sesame-topped crust. It’s perfect for sandwiches, dipping into soups, or serving alongside kebabs and mezze.

Ingredients

For the Dough

• 4 cups (500 g) bread flour or all-purpose flour
• 1½ tsp salt
• 1 tbsp sugar
• 2¼ tsp (1 packet/7 g) active dry yeast or instant yeast
• 1¼ cups (300 ml) warm water
• ¼ cup (60 ml) warm milk
• 2 tbsp olive oil

For the Topping

• 1 egg yolk
• 1 tbsp plain yogurt
• 1 tbsp water
• 1 tbsp sesame seeds
• 1 tbsp nigella seeds (optional)

Instructions

1. Prepare the Dough

1. In a large bowl, combine the warm water, warm milk, sugar, and yeast. Let stand for 5–10 minutes until foamy (skip this step if using instant yeast).
2. Add the olive oil, flour, and salt.
3. Mix until a soft dough forms.
4. Knead for 8–10 minutes until smooth and elastic.

2. First Rise

• Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.

3. Shape the Bread

1. Punch down the dough and shape it into a large round or oval loaf.
2. Place it on a parchment-lined baking tray.
3. Cover and let rise for 30–40 minutes.

4. Add the Traditional Pattern

1. Mix the egg yolk, yogurt, and water.
2. Brush the loaf generously with the mixture.
3. Using your fingertips or the back of a knife, gently press a crisscross (diamond) pattern into the dough without cutting all the way through.
4. Sprinkle with sesame seeds and nigella seeds.

5. Bake

1. Preheat the oven to 425°F (220°C).
2. Place a small oven-safe dish of hot water on the bottom rack to create steam.
3. Bake for 18–22 minutes, or until the bread is puffed and deep golden brown.

6. Cool

• Transfer to a wire rack and let cool for at least 15 minutes before slicing.

Tips

• Bread flour produces a chewier texture, while all-purpose flour gives a softer crumb.
• The steam in the oven helps create a crisp, glossy crust.
• Nigella seeds add the authentic flavor found on many Turkish bakery breads but can be omitted if unavailable.

Storage

• Room temperature: Store in an airtight bag for up to 3 days.
• Freezer: Wrap well and freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 5–8 minutes.

Yield: 1 large round loaf (8–10 servings).