Turkish Bread – Easy, Vegan and No Knead!
, Updated Oct 13, 2022
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Delicious Turkish Bread – no kneading required! This fluffy vegan flatbread topped with sesame seeds is the perfect companion to all dips and mezze dishes. It’s ideal if you are serving my vegan Grazing Platter.
You will also love my Greek Pita Bread!
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In Collaboration with Artesano de Argento
I have always LOVED Turkish bread – a soft, light, fragrant and impossible to resist flatbread! The great news is that if you can’t find any at a nearby bakery you can easily bake your own.
It is SO EASY that you will be hooked on baking it on a weekly basis, take my words for it. Even total novice bakers can master this no knead Turkish bread recipe!
This bread is excellent for snacking with dips while you enjoy a glass or two of wine. I love it with my favourite vegan red, Artesano de Argento Organic Fairtrade Malbec Cabernet Franc, available at / from Sainsbury’s and selected retailers.
Turkish Bread Ingredients
A lot of recipes include egg white or a whole egg but I wanted to keep this recipe vegan for Veganuary. You only need a handful of ingredients so let’s take a look!
- Bread flour
- Salt and sugar
- Rapid rise yeast (aka fast action yeast) – this dried yeast is mixed directly into the flour and doesn’t require activating first
- Plant milk – I used Pea Protein milk alternative which I recently got hooked on. It even froths up if you want to make a latte so I now always have some in my fridge!
- Olive oil
- Semolina (for the baking tray) or just flour
- Oat or soy cream for brushing
- Sesame seeds
How to Make Turkish Bread
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Measure the flour into your mixing bowl and stir in the sugar, salt and yeast. Add the milk and stir with a dough hook or wooden spoon to combine. Add the oil and stir once more, scraping the sides of the bowl.
Cover with a clean linen towel and place someplace warm to rise for an hour or until doubled in size.
Dust your worktop with flour and tip the dough onto it. Sprinkle the dough with more flour, it will be sticky, and use your hands to shape it into a circle.
Dust a lined baking tray with a little semolina and place the dough onto it. Use your fingertips to create a smaller inner ring along the edge of the dough.
Use your fingers to create a cross on the inner circle then diagonal lines to create 8 sections (like a sliced pizza). Cover loosely with cling film and leave to rise for 30-40 minutes. Meanwhile, preheat the oven to 220° C (430° F).
Dent the dough along the pattern you have created with your fingers. Brush all over with the oat cream and sprinkle with the sesame seeds.
Bake in the centre of the oven for 15-20 minutes or until golden. Cool slightly before tearing into slices and serve with your favourite dips.
How to Store Turkish Bread
This bread tastes best when fresh out of the oven. In fact it is impossible to resist when warm, fluffy and fragrant!
You can store it wrapped in a clean linen towel for a couple of days. It will start to go stale but you can revive it by toasting if you like.
Alternatively you can freeze the bread and toast it from frozen before serving.
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HAVE YOU MADE MY TURKISH BREAD RECIPE? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Turkish Bread – Easy, Vegan and No Knead!
Video
Ingredients
For the bread
- 270 g (2 ¼ cups) bread flour plus more for dusting
- 1 tbsp sugar
- 1 tsp salt
- 2 ¼ tsp rapid rise dried yeast ( 1x7g packet)
- 240 ml (1 cup) plant milk, lukewarm (I used pea protein milk)
- 2 tbsp olive oil
- 1 tbsp semolina , for the baking tray
Topping
- 2 tbsp oat or soy cream
- 1 tbsp white and black sesame seeds
Instructions
- Measure the flour into your mixing bowl and stir in the sugar, salt and yeast.
- Add the milk and stir with a dough hook or wooden spoon to combine.
- Add the oil and stir once more, scraping the sides of the bowl.
- Cover with a clean linen towel and place someplace warm to rise for an hour or until doubled in size.
- Dust your worktop with flour and tip the dough onto it. Sprinkle the dough with more flour, it will be sticky, and use your hands to shape it into a circle.
- Dust a lined baking tray with a little semolina and place the dough onto it. Use your fingertips to create a smaller inner ring along the edge of the dough.
- Use your fingers to create a cross on the inner circle then diagonal lines to create 8 sections (like a sliced pizza).
- Cover loosely with cling film and leave to rise for 30-40 minutes. Meanwhile, preheat the oven to 220° C (430° F).
- Dent the dough along the pattern you have created with your fingers. Brush all over with the oat cream and sprinkle with the sesame seeds.
- Bake in the centre of the oven for 15-20 minutes or until golden.
- Cool slightly before tearing into slices and serve with your favourite dips.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Hi
Just popped in to say that I made this and it was absolutely fantastic…although I did use non veg ingredients. Thanks for sharing!