Turkish Bread (Soft & Fluffy)
Ingredients
- 4 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2¼ tsp instant yeast (1 packet)
- 1¼ cups warm milk (about 110°F / 43°C)
- 3 tbsp olive oil
- 1 egg white (for topping)
- 1 tbsp yogurt (for topping)
- Sesame seeds or nigella seeds (optional but traditional)
Instructions
1. Make the dough
- In a large bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Add olive oil and salt, then gradually mix in flour.
- Knead 8–10 minutes until soft, smooth, and slightly tacky (not sticky).
2. First rise
- Place dough in a lightly oiled bowl, cover, and let rise 1 hour or until doubled.
3. Shape
- Divide dough into 2 rounds (or 4 smaller ones).
- Place on a lined baking sheet.
- Gently flatten into oval or round shapes about ½–¾ inch thick.
4. Signature pattern
- Mix egg white + yogurt.
- Brush generously over dough.
- Use your fingertips to press a diamond pattern (don’t press all the way through).
- Sprinkle with sesame or nigella seeds.
5. Final rest
- Let rest 15–20 minutes while oven preheats.
6. Bake
- Bake at 425°F (220°C) for 12–15 minutes until golden and puffed.
Tips for Authentic Texture
- Milk + yogurt give that pillowy bakery softness
- Don’t overbake—Turkish bread should stay light, not crusty
- Cover with a clean towel after baking to keep it soft
How to Serve
- With olive oil & za’atar
- Alongside kebabs, soups, or meze
- For sandwiches or wraps
