Turkish bread recipe

• 4 cups (500g) bread flour (or all-purpose flour)
• 1½ cups (360ml) lukewarm water (about 95°F / 35°C)
• 2 tsp (7g) active dry yeast (or 1½ tsp instant yeast)
• 2 tsp (10g) fine sea salt
• Optional: sesame seeds or nigella seeds (çörek otu) for topping
• For steam: ice cubes or a spray bottle

💡 Pro Tips:

• Weigh your flour for best results (1 cup = 125g).
• Don’t skip the steam—it creates the signature thin, glossy crust.
• Use bread flour for better chew—but all-purpose works in a pinch.

Step-by-Step Instructions (Traditional Method)

1. Mix the Dough

• In a large bowl, dissolve yeast in lukewarm water. Let sit 5–10 minutes until foamy (if using active dry yeast; skip if using instant).
• Add flour and salt. Stir with a wooden spoon until a shaggy dough forms.
• Knead by hand (or mixer with dough hook) for 8–10 minutes, until smooth and elastic.
• The dough should be slightly tacky but not sticky.

2. First Rise (Bulk Fermentation)

• Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap.
• Let rise at room temperature for 1.5–2 hours, or until doubled in size.
• For deeper flavor: Refrigerate overnight (up to 18 hours)—this mimics traditional slow fermentation.

3. Shape the Loaves

• Gently deflate dough. Divide into 2 pieces.
• Shape each into a tight oval or round boule:
  • Flatten slightly, fold sides to center, then roll seam-side down.
  • Pinch seams to seal.
• Place on a parchment-lined baking sheet, seam-side down.

4. Second Rise (Proofing)

• Cover loosely; let rise 45–60 minutes, until puffy and springy to touch.
• Preheat oven to 450°F (230°C) with a rack in the center.
• Place an empty metal pan on the bottom rack (for steam).

5. Bake with Steam

• Just before baking, slash tops diagonally with a sharp knife or razor (¼-inch deep).
• Sprinkle with water or brush with water for shine.
• Add steam: Toss 3–4 ice cubes into the hot pan below, OR spritz oven walls with water.
• Bake 20–25 minutes, until deep golden brown and internal temp reaches 205–210°F (96–99°C).
• Optional: Brush tops with water after baking for extra sheen.

6. Cool Completely

• Transfer to a wire rack. Wait at least 30 minutes before slicing—this keeps the crumb tender.