Our no-knead Turkish bread is the easiest bread you will make as it requires no kneading, only just mixing the ingredients and then shaping. It comes out light and airy.
Recipe by Ania on September 29, 2015
Prep time: PT20M
Cook time: PT13M
Rating
4.97 stars (114 reviews)
Keywords
bread,easy,Turkish,yeast
Ingredients
250 g / 2 cups bread flour
7 g / 0.25 oz / 2¼ tsp instant dried yeast
200 ml / ¾ cup + 4 tsp warm water
2 tsp caster/fine sugar
1 tsp fine salt
15 ml / 1 tbsp olive oil, for glazing
handful of white and black sesame seeds
Categories
baking
Cuisine
Turkish
Steps
Mix the flour, sugar and salt in a large mixing bowl.
Create a small well in the middle of the flour and add the yeast. Pour the water into the well and mix everything together with your hands. At this stage the dough should be very wet and fairly hard to manage.
Cover the mixing bowl with cling film and leave to prove for about one hour (or until it has doubled in size).
Flour a work surface and tip the proven dough out on to the work surface making sure to add lots of flour to avoid sticking. Shape the dough into a flat circle (about 2-3 cm high).
Place the dough on a olive oil-greased baking tray. Cover the dough with a tea towel and leave to prove for another 45 minutes. Preheat the oven to 250° C / 480° F in the last 20 minutes of this time.
Dent the top of the dough by first drawing a rough inner circle (with your fingertips) of about 3 cm from the edge of the bread. Then fill in the centre of the inner circle with criss-crossed diagonal lines about 2-3 cm apart (see 2nd picture in this recipe to get the idea).
Using a pastry brush, coat the top of the bread with olive oil. Sprinkle with black and white sesame seeds and press the seeds in as far as you can to make sure that they stay in the bread.
Bake the bread for 8 minutes at 250° C / 480° F and then turn the oven down to 200° C / 390° F and bake for another 5 minutes (or until golden brown).
