Breads & Buns

Turkish Bread

A delicious flat bread that goes really well with, for example, hummus or any other dip. Or have it for lunch like I did.

Lunch time!

Ready to go in the oven


  • 1 sachet dry active yeast
  • 350 ml lukewarm water
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 500 gram all purpose flour (high grade)
  • 1 1/2 teaspoon salt
  • 1 egg yolk
  • 1/4 cup milk
  • 2 tablespoons semolina or polenta
  • sesame seeds to taste



Mix together water, yeast, sugar and olive oil in a jug to activate the yeast


Add flour and salt in a bowl of a stand mixer.


Once yeast is foamy, add to the flour and salt.


Knead the dough with dough hook for about 5-10 min until smooth


Take the dough out of the bowl, it should be a pretty clean bowl and oil the bowl, put the dough back and cover with plastic wrap.


Place the dough in a warm space, for example the oven turned off. Let it double in size. This takes between 1-2 hours usually.


Once the dough is doubled in size, deflate the dough and divide in to 2 balls


Re-cover the balls and let it rest for another 15-20 minutes


Preheat the oven to 230 degrees Celsius with a pizza stone or large, upturned baking tray in the oven to heat up


Dust a piece of baking paper with the semolina and place 1 of the balls on top of it


Gently press with your fingertips the ball into a circle that has about a 1 cm thickness.


Combine egg yolk and milk to make the egg wash


Brush the egg wash on the dough and sprinkle some sesame seeds on top


Take the stone or tray out of the oven and transfer the dough to the stone or tray. Can be tricky but because of semolina should slide easily. Be careful because it's very hot!


Bake the bread until risen and golden all over, about 10 minutes.


Remove from the oven, transfer to a wire rack to cool