Recipe: Turkish Bread

I love Turkish bread so I thought  I might try to make my own.

I based it on the recipe here.


500g plain flour
2 tsps sugar
2 tsps salt
1.5 tsps dried yeast (or a sachet)
1 1/4 tbs olive oil
360ml warm water
Sesame seeds
Nigella seeds (also called black cumin or kaloṃjī, can be found at Asian supermarkets or spice specialists, I found mine at Kuo Chi Oriental Supermarket, cnr Moonta St and Gouger St, Adelaide.)


Put all the dry ingredients and oil into a bowl. (I misread the recipe and didn’t put the oil in the mix.)

Slowly add in the water a mix in until you have a dough. You may not need all the water.

Put dough on a floured surface and knead for 10-15 minutes.


Kneaded dough

Place kneaded dough in a oiled bowl then coat with more oil. Cover with a damp tea towel and leave in a warm place for 1 hour. The dough should double in size. I turned on the oven to a medium heat and then placed the bowl in the grill above and closed the door.


Ready for proving

Place the dough on a floured surface, separate into 2 or 3 pieces and stretch lightly into shape. Cover with a tea towel and leave for 15 minutes. I didn’t separate the dough and instead made one big bread.

Turn on oven and preheat to 250 degrees celsius.

Stretch the dough a little more and put on a tray. Now the original recipe calls for an egg wash, but as a vegan, nope. I mixed a little soy milk with some Ogran egg replacer, that seemed to work okay, but could have stuck the seeds on better.

Sprinkle with sesame seeds and nigella seeds.

Place in oven and bake for about 8 minutes or until golden brown. This may take longer depending on your bread size. Mine too about 15 minutes.

When cooked remove from tray and place on a cake rack to cool.


Fresh out of the oven

Cut and enjoy.


Cooled and cut

Verdict: The bread came out denser than I would have liked, but that not a problem. Flavor was a bit too sweet so if I make this recipe again I will use less sugar or possibly omit it all together.

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