Turkish Bread Recipe (No Knead!)

No-knead, 100-year-old famous Turkish fluffy flatbread recipe! Also known as Ramazan Pidesi, or lavash, this pull-apart bread is perfect for serving a meal to a group of people along with some garlic soup, a salad, or even as a base for a sandwich!

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Why You Will Love This Recipe

– No kneading;

– No mixer;

– Great flavor;

– Simple ingredients.

– Goes well with salads, and kebabs, and makes for great croutons for soups! Here are 12 recipes that pair perfectly with Turkish bread.

One Tool I Highly Recommend

A bench scraper (only 10$) is a lifesaver when it comes to cleaning up the dried-up dough! If you ever tried cleaning after baking bread, you know the pain of getting that dry dough to get off the table. A bench scraper gets rid of it in seconds, I would buy one just for that even if I didn’t use it for bread baking!

Ingredients

Flour – all-purpose or bread flour.

Olive oil – can use other vegetable or seed oil.

Yeast – can use instant dry or active yeast (use 3 times less).

Sesame seeds – here is a list of the 9 best substitutes for sesame seeds if you ran out of them!

Substitutes

For vegan Turkish bread use plant-based milk and maple syrup egg wash (2 tbsp of milk + 1 tsp of maple syrup).

For gluten-free Turkish bread, you can use gluten-free flour but I haven’t tried this recipe with GF flour! My guess it will work the same, you just might need more yeast.

Step-by-Step

Step 1 – premix the dough

Mix the dry ingredients in a large mixing bowl, then add milk, water, olive oil, and yeast.

Combine the mixture with your hands until the flour is incorporated, then cover with a kitchen towel and let the dough rise for 1 hour.

Step 2 – preshape the dough

Preheat the oven to 400F/200C.

Generously flour the working surface and transfer the dough onto it. The dough will be very sticky and hard to work with, but that is okay! Use flour to handle the dough.

Split the dough into 2 and slightly shape it into 2 balls (flour your hands and the dough). Let the dough sit for 20 minutes.

Step 3 – shape the bread

With the help of a bench scraper (or a metal spatula) transfer one of the balls onto the baking tray lined with parchment paper. Then, stretch the dough into a large circle (the size of a pizza). Use as much flour as you need to shape the dough.

Now dip your finger into flour and start poking little holes around the dough circle and in diagonal lines all across it (like in the picture). This will help the dough stay flat instead of puffing up too much. Let the dough rest for 10 minutes (you can shape the next one during this time).

Step 4 – bake

After 10 minutes poke the holes once again to reinforce them. Then, whisk the egg with 1 tbsp of water and brush over the dough. Generously sprinkle sesame seeds on top of the dough and bake for 15-18 minutes (until golden brown). Take out and cover with a kitchen towel to prevent the outside of the bread from hardening. Meanwhile, bake the second bread. Enjoy!

Expert Tips

– Don’t add extra flour even if you think the dough is too sticky. Rather, add flour to the working surface and to your hands in order to handle the dough easily.

– Poke little holes in the dough to avoid the bread from puffing up in the center too much.

– For easy clean-up use a bench scraper and scrape the remainder of the dough off of the working surface.

– Store the bread in a plastic bag to prevent it from going stale.

FAQ

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