Ingredients
Dry Ingredients
- 420 g flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 7 g dry instant yeast
Wet Ingredients
- 25 ml olive oil
- 200 ml milk (lukewarm)
- 60 ml water (lukewarm)
Toppings
- 1 egg yolk
- 1 tablespoon yogurt
- 1 tablespoon sesame seeds (or nigella seeds)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast to evenly distribute the dry components.
- Add Wet Ingredients and Form Dough: Add the olive oil and lukewarm milk to the dry mix, then stir using a spatula. Gradually pour in lukewarm water while mixing until a sticky dough forms, using a spatula to handle the sticky texture.
- First Proofing: Brush another large bowl with olive oil, transfer the dough into it, cover with a clean kitchen towel, and let it rest in a warm place until doubled in size, about 40-60 minutes depending on temperature.
- Shape Dough: Lightly flour your work surface, transfer the dough onto it, fold the edges toward the center without kneading, shape into a ball, and divide into two equal pieces.
- Prepare Oven and Baking Sheet: Line a baking sheet with parchment paper and sprinkle flour on it. Place an oven-safe bowl filled with water at the bottom of the oven, and preheat the oven to 425°F (220°C).
- Form Bread Bases: Place one dough ball on the baking sheet and gently spread it with your hands to about ½ inch thickness in a round shape. Wet your fingers if the dough sticks.
- Create Traditional Pattern: Wet fingertips and press firmly to make deep indentations: first a circular indentation about ½ inch from the edge, then vertical and horizontal indentations inside the circle to form a diamond pattern. Repeat for the second dough ball.
- Apply Egg Wash and Second Proofing: In a small bowl, whisk together the egg yolk and yogurt, then brush this mixture over the breads. Let them rest for a second rise for about 20 minutes. Sprinkle sesame seeds on top.
- Reinforce Pattern and Bake: Press down on the indentations again to reinforce the design. Bake on the lowest oven rack for 13-15 minutes until golden on top and fully cooked at the bottom.
- Cool and Serve: Remove from oven, cover with a clean kitchen towel for 10 minutes, then transfer to a cooling rack or kitchen towel to cool completely. Serve warm or at room temperature.
Notes
- Use lukewarm liquids to properly activate the yeast without killing it.
- Be gentle when shaping to preserve airiness in the bread.
- The water bowl in the oven creates steam which helps achieve a soft crust.
- You can substitute nigella seeds if you prefer a different flavor than sesame.
- This bread is best enjoyed fresh but can be reheated wrapped in foil.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Turkish
