This post may contain affiliate links. Please read my disclosure policy.
With a chewy, perfectly golden brown crust and a pillowy soft inside, Turkish Bread is a delicious, quick, and easy flatbread! Whether used to scoop up creamy hummus or wrap around succulent grilled meats, it’s the perfect way to add a taste of Turkey to your plate!
What Is Turkish Bread
Turkish bread is an easy flatbread that is perfect for beginners! Crafted from a simple blend of flour, water, yeast, and a dash of love, it’s baked to perfection in a hot oven, emerging as a masterpiece of taste and texture. With its golden-brown, chewy exterior boasting delicately crisp edges and a soft interior, it stands as a true testament to the artistry of Turkish cuisine.
But, Turkish bread is more than just a sidekick to hummus! It complements dishes like chicken kebabs, kofta, and mezze platters, while also serving as an excellent vessel for stuffing with meats and veggies to create a flavor-packed sandwich. So, if you’re a bread lover like me, I suggest pushing the store-bought stuff aside and giving this foolproof Turkish bread recipe a try!
Why You’ll Love This Turkish Bread
- Easy Recipe! Don’t let the idea of making homemade bread intimidate you! Made with just 6 simple ingredients, this easy flatbread recipe simplifies the process making it perfect for bakers of all skill levels.
- Delicious Turkish Favorite! With a golden-brown, crispy crust that gives way to a soft and tender interior, each bite of this Turkish flatbread brings the delicious taste of Turkey to your table.
- Versatile Bread! This Turkish bread isn’t just a one-trick wonder. Whether you’re serving it with dips, using it to wrap around savory fillings, or turning it into a gourmet sandwich, its versatility makes it an option for various meals and occasions.
- Active Dry Yeast: The rising agent! Make sure to check the expiration date on your yeast before starting the recipe. If the yeast doesn’t foam up, that means it’s dead and will not work.
- Warm Water: Activates the yeast. It’s important to use water that is warm but not hot.
- Flour: It fuels the starter by feeding the yeast, resulting in the production of carbon dioxide gas that gives the bread its light and fluffy texture.
- Warm Water: Helps to bind the dough together by aiding in the development of gluten.
- Flour: Forms the base of the dough, providing both structure and texture to the bread. I use all-purpose flour, but bread flour is another option.
- Salt: Just a tiny amount of salt enhances the overall flavor of the bread.
- Warm Water: Helps blend the flour and egg into a cohesive mixture that can be brushed onto the bread’s surface.
- Flour: Incorporating flour into the egg wash adds texture and a beautiful gloss to the bread’s crust.
- Egg: The egg adds a golden sheen to the bread’s exterior, making it visually enticing.
- Sesame Seeds: Brings texture and a nutty taste.
This simple Turkish flatbread recipe could not be any easier! Whether you’re a baking novice or a seasoned pro, this amazing bread is the epitome of delicious simplicity.
Begin by mixing the active dry yeast with ¾ cup of warm water in a large mixing bowl. Next, add a cup of all-purpose flour and stir until the mixture is smooth. Then cover the bowl with plastic wrap and let the yeast mixture rest for 20 minutes.
After the starter rests, remove the plastic wrap. If the yeast worked properly, the mixture should have bubbled up and doubled in size.
Now, use a wooden spoon to stir in another cup of warm water, followed by 3 cups of all-purpose flour, and a teaspoon of salt. It’s important to stir the mixture together until there are no lumps. Then cover the bowl once again with plastic wrap and let the dough rest for another 20 minutes.
After making the dough, generously flour your work surface to make the sticky dough more manageable. Then turn the dough out onto your work surface and sprinkle it with some more flour. Now, use a bench scraper to turn the dough over about 6 to 8 times and then shape it into a ball.
Next, preheat your oven to 375°F (190°C). Then place a roasting pan with about 2 inches of water on the bottom rack of your oven. Now, line a large baking sheet with parchment paper and you’re all set for baking!
While your oven is preheating, divide the ball of dough into 2 equal pieces and flatten each one into a ¾-inch thick oval or round shape. Then place them on the prepared baking sheet, cover them with plastic wrap, and let the formed loaves rest for 20 minutes.
First, whisk the warm water together with the egg and flour in a small bowl. Then once the dough has completed its resting period, apply the egg wash onto each piece of flat dough. Now, use your fingers to create dimples on the surface of the dough as seen in the pictures. Finally, sprinkle each piece generously with sesame seeds.
Your work is done! Transfer the baking tray to the preheated oven and let the bread bake for 30 to 35 minutes until it’s golden brown. Then remove it from the oven and serve it with some olive oil, hummus, or baba ganoush if you like!
Frequently Asked Questions
What Is The Difference Between Turkish Bread And Pide?
The terms ‘Pide’ and ‘Turkish Bread’ are often used to describe bread products from Turkey, but they are not the same. Pide is a specific type of Turkish flatbread that is usually boat-shaped and often filled with ingredients like meat, cheese, or vegetables. On the other hand, Turkish Bread, like the one in this recipe, is a more general term for various types of bread from Turkey and can come in different shapes and sizes. It is typically enjoyed plain or with dips and spreads, rather than having fillings baked into it.
Why Is My Dough Not Doubling In Size?
There are a few factors that could impact the rising of your dough. Firstly, you can’t use expired yeast. Also, a warm environment encourages yeast activity so if your dough is in a cool place, it might take longer to rise. Additionally, over-kneading or using too much flour can affect the dough’s ability to rise.
What Can I Add To My Bread?
You can enhance your bread by topping it with a variety of ingredients such as herbs like rosemary or basil, nigella seeds, or nuts, either in place of or in addition to the sesame seeds.
- Activate the starter properly. Make sure the warm water is at the right temperature, around 110°F (43°C). Water that’s too hot can kill the yeast, while water that’s too cool won’t activate it.
- Accurately measure the flour. Too much flour can make the bread dense, while too little can result in overly sticky dough.
- Allow the dough to rest. Respect the resting periods as these 20-minute blocks of time allow the yeast to work its magic by flavoring the dough and improving the texture of the bread.
- Adjust the water if needed. Pay attention to the moisture of the dough. If it seems overly sticky add more flour. If it seems dry add a bit more water.
- Do use the roasting pan with water. Placing a pan of water in the oven during baking creates steam, enhancing the development of the crust and rise.
Your Turkish bread will remain fresh at room temperature for up to 5 days when stored in an airtight container or bag. You can also store it in the freezer for up to 3 months in a sealed freezer bag or tightly wrapped in plastic wrap. When you’re ready to enjoy it, simply take the flatbread out of the freezer and allow it to thaw at room temperature for a few hours.
Discover More Delicious Breads
- No Knead Bread
- Rye Bread
- Easy Focaccia
- White Bread
- No Knead Potato Bread
- Artisan Bread
- Amish White Bread
- Challah Bread
- 2 tablespoons sesame seeds
- In a large bowl combine the yeast with the ¾ cup of warm water and mix well. Add the 1 cup of flour and stir everything together until smooth. Cover with plastic wrap and rest for 20 minutes.
- Remove the plastic wrap and the mixture a bit. If the yeast was good, the mixture should have bubbled up and doubled in size. Stir in the other 1 cup of warm water, then add the 3 cups of flour and teaspoon of salt. Stir it well with a wooden spoon or spatula until there are no more lumps. Cover the bowl again with plastic wrap and let it rest for another 20 minutes.
- Flour your work surface well, then turn the dough onto your work surface. Sprinkle additional flour over the dough. The dough will be sticky so use a bench scraper to turn the dough over about 6 or 8 times, then shape it into a ball.
- Preheat the oven to 375°F and place a roasting pan with about 2 inches of water on the bottom rack. Line a large baking sheet with parchment paper.
- Divide the dough into 2 equal pieces. Flatten each piece into an oval or round shape until it's about ¾ inch thick. Place the flattened dough onto the prepared baking sheet. Cover with plastic wrap and let the dough rest for another 20 minutes.
- Meanwhile, make the egg/flour wash. In a small bowl whisk the flour with the warm water and egg.
- Brush the egg wash over each piece of flat dough. Use your fingers to create dimples into each piece of dough as seen in pictures. Sprinkle generously with sesame seeds.
- Transfer the baking sheet to the oven and bake for 30-35 minutes until golden brown.
- Use warm water for the yeast to properly activate. The water should be around 110°F (43°C).
- If you don’t have sesame seeds, you can use other seeds like poppy or nigella for a different flavor profile.
- The roasting pan with water in the oven helps create a steamy environment, crucial for a crispier crust.
- You can double the recipe to make more loaves.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.