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No-knead Turkish bread

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Written By Hayyat

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Turkish bread, also known as pide or bazlama, is a soft, airy, and delicious flatbread that can be served alongside a variety of dishes. While traditional Turkish bread often requires kneading and a long rise time, this No-Knead Turkish Bread recipe offers a simple and quick way to enjoy homemade, fluffy, and warm bread with minimal effort. The result is a rustic, flavorful bread with a soft interior and a lightly crisped, golden-brown crust.

This no-knead version is perfect for beginners or anyone looking for a quick and satisfying bread recipe to complement their meals.

Total Time: 2 hours (including resting and baking time)
Serving Size: 6-8 servings
Difficulty Level: Easy


Ingredients

  • 3 cups all-purpose flour (plus extra for dusting)
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon olive oil (plus extra for greasing)
  • 1 cup warm water (around 110°F / 43°C)
  • 1 teaspoon sesame seeds (optional, for garnish)
  • 1 teaspoon nigella seeds (optional, for garnish)
  • 1 tablespoon melted butter (optional, for brushing)

Equipment Needed:

  • Mixing bowl
  • Wooden spoon or spatula
  • Clean kitchen towel or plastic wrap
  • Baking sheet or pizza stone
  • Parchment paper or silicone baking mat (optional)
  • Pastry brush (optional)

Instructions

Step 1: Prepare the Dough

1.1 Combine Dry Ingredients

In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Stir the dry ingredients together with a wooden spoon or spatula until they are evenly distributed.

1.2 Add Wet Ingredients

Make a well in the center of the dry ingredients and pour in the warm water and olive oil. The water should be warm to the touch, not too hot, to activate the yeast. Stir the mixture with a wooden spoon until it comes together into a shaggy dough. The dough will be sticky, which is perfect for this no-knead method.

1.3 Let the Dough Rest

Once the dough has come together, cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest in a warm place for 1-1.5 hours or until it has doubled in size. During this resting period, the yeast will do its job, and the dough will become light and airy without the need for kneading.


Step 2: Shape the Dough

2.1 Preheat the Oven

Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven to preheat as well. If not, you can use a baking sheet lined with parchment paper or a silicone mat.

2.2 Shape the Dough

Once the dough has risen, lightly flour your hands and turn the dough out onto a clean surface. Gently stretch the dough into a round or oval shape, about 8-10 inches in diameter. Be gentle to preserve the air bubbles formed during the resting period. You can shape the dough by gently stretching it with your hands, or you can use a rolling pin to achieve the desired thickness.

2.3 Transfer to Baking Surface

Carefully transfer the shaped dough onto your preheated pizza stone or baking sheet. If you’re using a baking sheet, you can dust it with a little flour or line it with parchment paper to prevent sticking.


Step 3: Bake the Bread

3.1 Add Toppings (Optional)

For an extra touch of flavor and decoration, sprinkle the top of the dough with sesame seeds or nigella seeds (optional). These add a wonderful crunch and an authentic look to your Turkish bread. You can also lightly score the top with a sharp knife for decorative purposes.

3.2 Bake at 425°F (220°C)

Place the dough in the preheated oven and bake for 15-20 minutes, or until the bread is golden brown and puffed up. The bread should have a crispy crust, and the bottom should sound hollow when tapped lightly. If you’re using a baking sheet, you can rotate the bread halfway through the baking time for an even bake.

3.3 Optional: Brush with Butter

Once the bread is out of the oven, you can brush the top with melted butter for a glossy finish and added richness. This step is optional but highly recommended for extra flavor.


Step 4: Serve

Allow the Turkish bread to cool for a few minutes before slicing it. Serve it warm with your favorite dips, soups, stews, or as an accompaniment to your main meal. This bread is perfect with hummus, yogurt dips, or as a side to a Mediterranean platter.


Tips and Notes

  1. Flour Variations: While this recipe calls for all-purpose flour, you can experiment by using whole wheat flour or a mix of whole wheat and all-purpose flour for a slightly healthier version. Keep in mind that whole wheat flour will result in a denser bread.
  2. Resting the Dough: The key to no-knead bread is allowing the dough to rest and rise properly. Make sure to give it enough time to double in size, which usually takes about 1 to 1.5 hours. You can let it rise longer if needed.
  3. Toppings and Garnishes: Customize your Turkish bread by adding herbs like oregano, thyme, or rosemary to the dough. You can also add a sprinkle of sea salt before baking for extra flavor.
  4. Baking Stone: If you have a pizza stone, use it for an even better result. It helps in getting a crispier bottom crust. If you don’t have a stone, a baking sheet works just fine.
  5. Storage: Store leftover Turkish bread in an airtight container at room temperature for up to 2-3 days. You can also freeze the bread by wrapping it tightly in plastic wrap and aluminum foil. Thaw and reheat it in the oven for about 10 minutes to refresh its texture.

Conclusion

This No-Knead Turkish Bread is a quick and easy way to enjoy the warm, pillowy, and flavorful bread typical of Turkish cuisine. With minimal effort and just a bit of waiting time for the dough to rise, you can have fresh homemade bread ready to serve in about 2 hours. Whether you’re serving it with a Mediterranean meal, a hearty soup, or simply as a snack with olive oil and herbs, this Turkish bread is sure to impress. Enjoy the soft, airy texture and the deliciously crisp crust of this simple yet satisfying bread!

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