Turkish Bread Recipe Overview
This foolproof recipe brings the taste of Turkey to your table using simple, wholesome ingredients and traditional methods that ensure success even for beginner bakers.
Ingredients at a Glance
Ingredient Quantity Notes
All-purpose flour or bread flour 500 g (1 pound) Bread flour for better chew, but all-purpose works
Warm milk 150 ml (5 fl oz) Promotes tender texture and flavor
Warm water 150 ml (5 fl oz) Activates yeast and hydrates flour
Salt 1 tsp Enhances flavor
Dry yeast 2 tbsp Instant or active dry yeast
Olive oil 3 tbsp Adds richness and softness
Chopped parsley Optional garnish Fresh flavor for topping
Chili flakes Optional garnish Adds a gentle heat
Step-by-Step Instructions
1. Activate and Mix
In a large mixing bowl, whisk together the flour, salt, and dry yeast.
Add the warm milk and warm water. Stir until combined.
2. Kneading: The Heart of the Bread
Add olive oil and knead for about 10 minutes, until the dough becomes smooth and elastic.
The dough should be slightly tacky but not sticky.
Pro Tip: Use the heel of your hand to stretch and fold the dough. A stand mixer with a dough hook can also be used for 7–8 minutes on medium speed.
3. First Rise (Fermentation)
Form the dough into a smooth ball.
Lightly coat it in oil and cover the bowl with a towel or plastic wrap.
Let rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.
⏳ Optional cold fermentation: Refrigerate the dough overnight for deeper flavor.
4. Divide and Shape
Gently deflate the risen dough and divide into 6 equal pieces.
Shape each piece into a smooth ball.
Roll each ball into a flat round, about 6–7 inches in diameter and ½ cm thick.
5. Cook
Preheat a non-stick skillet, griddle, or cast-iron pan over medium-high heat.
Cook each flatbread for 2.5–3 minutes per side, or until golden spots appear.
As it cooks, the bread should puff up, forming a natural pocket inside.
Clay oven variation: If using a pizza stone or oven, preheat to 250°C (480°F) and bake for 4–6 minutes until puffed.
6. Final Touch
While still warm, brush each bread lightly with olive oil.
Sprinkle with chopped parsley and chili flakes (or sesame/nigella seeds for a more traditional feel).
Tips and Tricks for Perfect Turkish Bread
Use high-protein flour (like bread flour) for stronger gluten development and better puff.
Don’t over-knead: You want elasticity, but too much can make it tough.
Hydration matters: Dough should feel soft and pliable, not dry.
Let it rest: Allowing the dough to rise fully ensures lightness and flavor.
Use high heat: The puff happens when moisture turns to steam rapidly—so hot pans are key.
Adding a Personal Touch
Turkish bread is a canvas—feel free to customize it:
Herbs: Mix dried oregano, thyme, or mint into the dough.
Seeds: Sprinkle sesame, nigella (kalonji), or sunflower seeds before baking.
Cheese: Fold in grated white cheese or feta for a savory twist.
Sweet Version: Add a touch of sugar and cinnamon and top with honey post-baking.
♀️ Frequently Asked Questions (FAQs)
❓ Can I use all-purpose flour?
Yes. All-purpose flour yields softer bread, while bread flour gives more chew due to its higher protein content.
❓ How long should the dough rise?
Typically 1.5–2 hours, depending on room temperature. It should double in size.
❓ Can I freeze the dough?
Absolutely. After the first rise, freeze individual dough balls in airtight bags. Thaw in the fridge overnight before shaping and baking.
❓ What if I don’t have a bread scorer?
A sharp knife or razor blade works. Score swiftly to prevent deflating the dough.
❓ Can I use a bread machine?
Yes. Use the “dough” setting to mix and knead. Then continue shaping and cooking manually.
️ Serving Ideas
Wraps: Use as a base for shawarma, döner, or grilled veggies.
Dipping: Serve with hummus, baba ganoush, or olive tapenade.
Breakfast: Spread with butter and honey or cream cheese and cucumbers.
Pizzas: Use as a quick pizza crust—just add toppings and bake.
Recipe Card
TURKISH BREAD RECIPE
⭐️⭐️⭐️⭐️☆ 4.41 from 10 votes
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 8
Calories per serving: ~80 kcal
Ingredients:
500g (1 lb) flour (all-purpose or bread)
150ml (5 fl oz) warm milk
150ml (5 fl oz) warm water
1 tsp salt
2 tbsp dry yeast
3 tbsp olive oil
Chopped parsley (optional)
Chili flakes (optional)
Instructions:
In a bowl, combine flour, yeast, and salt. Add warm milk and water. Stir to form a dough.
Add olive oil and knead until smooth (~10 minutes).
Form into a ball, oil lightly, cover, and let rise for 1.5–2 hours until doubled.
Divide into 6 pieces, shape into balls, and roll each flat.
Cook each piece in a hot pan for 2.5–3 minutes per side.
Brush with oil and garnish with parsley and chili flakes.
✨ Conclusion
Baking Turkish bread is more than a kitchen task—it’s a celebration of culture, history, and flavor. With a few ingredients and the warmth of your hands, you can recreate a beloved tradition that connects generations.
Whether you enjoy it plain, filled, or topped, each bite tells a story—and now, it can tell yours too.
