No-Knead Turkish Bread
No-Knead Turkish Bread
Ingredients
For the Dough
- 3 cups plain flour, (360g)
- 1 1/4 cups warm water
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1/2 teaspoon salt
For the Egg Wash
- 2 tablespoons flour
- 1/2 cup boiling water
- 1 egg
- 1 tablespoon yogurt
For the Topping
- as needed sesame seeds
- as needed nigella seeds
Instructions
- 1
In a large bowl, combine the warm water, instant yeast, and sugar. Stir gently and let it sit covered for 5 minutes to activate the yeast.
⏱️ 5 min
- 2
In a separate bowl, whisk together the plain flour and salt.
⏱️ 2 min
- 3
Add the dry flour mixture to the wet yeast mixture. Mix with a spatula until just combined and you have a shaggy, sticky dough. Do not overmix.
⏱️ 3 min
- 4
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 30 minutes.
⏱️ 30 min
- 5
After the first rise, wet your hand with water. Gently stretch a portion of the dough from the edge of the bowl, pull it towards the center, and press it down. Rotate the bowl a quarter turn and repeat this stretching and folding process 3 more times, completing a full circle around the bowl. This helps develop gluten without kneading.
⏱️ 3 min
- 6
Lightly flour your work surface. Gently turn the dough out onto the floured surface. Divide the dough into two equal portions.
⏱️ 2 min
- 7
Gently form each portion into a loose ball. Avoid overworking the dough.
⏱️ 2 min
- 8
Line a baking tray with parchment paper. Place the two dough balls onto the prepared tray, leaving space between them. Gently spread each dough ball with your fingertips to form a round, flat shape, about 7-8 inches in diameter.
⏱️ 3 min
- 9
Lightly spray one side of a piece of cling film with oil. Loosely cover the dough rounds with the oiled cling film (oiled side down) and let them rise for another 30 minutes in a warm place.
⏱️ 30 min
- 10
While the dough is rising for the second time, prepare the egg wash. In a small bowl, whisk together the flour and boiling water until smooth. Let this mixture cool down completely.
⏱️ 5 min
- 11
Once the flour-water mixture has cooled, whisk in the egg and yogurt until well combined.
⏱️ 1 min
- 12
Preheat your oven to 400°F (200°C / Gas Mark 6).
⏱️ 15 min•🌡️ 400
- 13
Once the dough has completed its second rise, gently brush the tops of the dough rounds with the prepared egg wash. Using your fingertips, make indentations across the surface of the dough to create a traditional pattern.
⏱️ 2 min
- 14
Sprinkle generously with sesame seeds and nigella seeds.
⏱️ 1 min
- 15
Bake in the preheated oven for 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If one side is browning faster than the other, rotate the baking tray halfway through baking.
⏱️ 20 min•🌡️ 400
- 16
Remove from the oven and serve warm. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
No-Knead Turkish Bread
For the Dough
- 3 cups plain flour, (360g)
- 1 1/4 cups warm water
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1/2 teaspoon salt
For the Egg Wash
- 2 tablespoons flour
- 1/2 cup boiling water
- 1 egg
- 1 tablespoon yogurt
For the Topping
- as needed sesame seeds
- as needed nigella seeds
Instructions
- 1
In a large bowl, combine the warm water, instant yeast, and sugar. Stir gently and let it sit covered for 5 minutes to activate the yeast.
⏱️ 5 min - 2
In a separate bowl, whisk together the plain flour and salt.
⏱️ 2 min - 3
Add the dry flour mixture to the wet yeast mixture. Mix with a spatula until just combined and you have a shaggy, sticky dough. Do not overmix.
⏱️ 3 min - 4
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 30 minutes.
⏱️ 30 min - 5
After the first rise, wet your hand with water. Gently stretch a portion of the dough from the edge of the bowl, pull it towards the center, and press it down. Rotate the bowl a quarter turn and repeat this stretching and folding process 3 more times, completing a full circle around the bowl. This helps develop gluten without kneading.
⏱️ 3 min - 6
Lightly flour your work surface. Gently turn the dough out onto the floured surface. Divide the dough into two equal portions.
⏱️ 2 min - 7
Gently form each portion into a loose ball. Avoid overworking the dough.
⏱️ 2 min - 8
Line a baking tray with parchment paper. Place the two dough balls onto the prepared tray, leaving space between them. Gently spread each dough ball with your fingertips to form a round, flat shape, about 7-8 inches in diameter.
⏱️ 3 min - 9
Lightly spray one side of a piece of cling film with oil. Loosely cover the dough rounds with the oiled cling film (oiled side down) and let them rise for another 30 minutes in a warm place.
⏱️ 30 min - 10
While the dough is rising for the second time, prepare the egg wash. In a small bowl, whisk together the flour and boiling water until smooth. Let this mixture cool down completely.
⏱️ 5 min - 11
Once the flour-water mixture has cooled, whisk in the egg and yogurt until well combined.
⏱️ 1 min - 12
Preheat your oven to 400°F (200°C / Gas Mark 6).
⏱️ 15 min•🌡️ 400 - 13
Once the dough has completed its second rise, gently brush the tops of the dough rounds with the prepared egg wash. Using your fingertips, make indentations across the surface of the dough to create a traditional pattern.
⏱️ 2 min - 14
Sprinkle generously with sesame seeds and nigella seeds.
⏱️ 1 min - 15
Bake in the preheated oven for 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If one side is browning faster than the other, rotate the baking tray halfway through baking.
⏱️ 20 min•🌡️ 400 - 16
Remove from the oven and serve warm. Enjoy!