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Envision a deliciously soft fluffy loaf topped with olive oil and fragrant nigella seeds. Now open your eyes, because the perfect Turkish bread recipe is right here!

This Turkish bread recipe is the kind of bread you get when you ask for Turkish bread in New Zealand and Australia. A super soft warm loaf of bread, topped with crunchy fragrant seeds. When I moved overseas, I realised that this is certainly not a traditional Turkish bread recipe, rather our bastardisation of what we thought Turkish bread should be! Irrespective, this loaf stands up in a league of its own. Its a beautiful combination of cultures literally half a world apart all wrapped up in this delicious seed topped treat.

How to make this Turkish bread recipe

Ingredients

The ingredients are pretty simple, just basics for making bread – flour, yeast, sugar, salt, water, olive oil, and then some fragrant seeds. I like to use nigella seeds and sesame seeds, but feel free to experiment and trial different flavours such as cumin or poppy seeds. This recipe uses the yolk of one egg to enrich the colour of the loaf, but feel free to omit this to make it vegan.

Equipment needed

All you really need is a mixing bowl and a oven to make this recipe. If your lazy like me, a bread hook attachment on the mixer takes all the remaining work out of it, but is not necessary if you don’t have one!

Experience required

This is one of the first loaves of bread I ever learnt to make, and it is very straight forward and user friendly. All you need to do it mix the bread ingredients together, knead it with your hands gently or use a stand mixer. Rest for an hour, then top with some seeds and bake for 10 minutes! Easy. Artisanal bougie bread fresh out of the oven.

How to enjoy your turkish bread

I love to eat this with copious amounts of olive oil and balsamic vinegar dip with dukkah. However, it is a versatile enough loaf, that it would suit any range of dips, falafel, kebab meat, or vegetables. This bread will the be centrepiece of any mezze platter!

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Print Recipe

Turkish bread

Author: Shay Cooking Method: Baking Cuisine: Mediterranean, New Zealand Courses: Baking, Bread Recipe Keys: Vegetarian Meals

Servings: 10

Dietary:

V vegetarian

Description

This is an incredibly addictive turkish bread recipe, and one that I always make when I have a large group of friends or family over for a meze platter-style dinner!

Ingredients

Servings

• 500 g Flour (Bread, high grade)
• 1 tsp Yeast (Dried)
• 1 tsp Sugar
• 1 tsp Salt
• 375 mg Water (warm)
• 1 tsp Olive oil (To grease bowl)

Topping ingredients

• 1 tbsp Olive oil
• 1 Egg yolk
• ¹⁄₂ tsp Salt (flakes best)
• 1 tsp Nigella seeds
• 2 tsp Sesame seeds

Instructions

1. Mix together flour, yeast, sugar and salt. 

2. Make a well in the centre and add water.

3. Mix for 15 min with dough hook on mixer, or hand knead until smooth, soft and elastic. It will be slightly sticky.

4. Grease a clean large bowl with olive oil and place the dough in, cover with cling film, and set somewhere warm with no draft for 1 hour/until doubled in size.

5. Preheat oven to 230 C bake. Turn dough out, cut in half, flatten slightly and gently stretch into loaves. Cover and let is rise for another 15 mins.

6. Poke holes in dough with a finger, to form pockets all over the surface.

7. Whisk together egg yolk and olive oil, and then brush over the loaves, and sprinkle with Nigella seeds, sesame seeds and salt.

8. Slide on to a hot oven tray and bake for 10 mins.