Authentic Turkish Bread Recipe

A simple, traditional bread that’s light, fluffy, and slightly chewy. It’s the kind of bread that makes every meal better — from breakfast spreads with cheese and olives to dinner with stews or grilled meats.

Ingredients

• 1 pound (450 g) flour (all-purpose or bread flour)

• 5 ounces (150 ml) lukewarm milk

• 1 teaspoon dry yeast

• 1 teaspoon salt

• ½ teaspoon sugar (helps activate the yeast)

• 2 tablespoons olive oil (plus more for brushing)

• ½ cup lukewarm water (adjust as needed)

• Optional topping: sesame seeds or nigella seeds

‍ Instructions

1. Activate the Yeast

• In a small bowl, combine the lukewarm milk, sugar, and dry yeast.

• Stir and let sit for 5–10 minutes until foamy.

2. Make the Dough

• In a large mixing bowl, add flour and salt.

• Pour in the activated yeast mixture, olive oil, and lukewarm water (a little at a time).

• Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
  (You can use a stand mixer with a dough hook if preferred.)

3. First Rise

• Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap.

• Let rise in a warm spot for 1–1.5 hours, or until doubled in size.

4. Shape the Bread

• Punch down the risen dough and place it on a floured surface.

• Shape into a round or oval loaf (or divide into 2 smaller loaves).

• Place onto a parchment-lined baking sheet.

5. Second Rise

• Cover loosely and let rise again for 20–30 minutes.

6. Bake

• Preheat oven to 400°F (200°C).

• Optional: Brush the top with olive oil or milk, and sprinkle sesame or nigella seeds.

• Bake for 20–25 minutes, or until golden brown and hollow-sounding when tapped.

7. Serve

• Let cool slightly before slicing.

• Enjoy warm with butter, cheese, or your favorite dips.

Tips

• For extra softness, place a small oven-safe bowl of water inside the oven while baking (steam keeps the crust tender).

• This bread freezes well — wrap tightly once cooled. Reheat in the oven before serving.

• You can also make flat Turkish bread by shaping thinner rounds and baking for a shorter time.