Table of Contents
Craving a bakery-quality Turkish bread without the fuss? This no-knead Turkish bread recipe delivers a soft, fluffy interior with a golden, sesame-studded crust and a classic criss-cross topping—all with minimal effort. Perfect for dipping, sandwiches, or enjoying with your favorite spreads.
Key Ingredients
This bread relies on a simple, high-hydration dough that develops flavor and texture during its long, slow rise. The sesame seed topping adds a nutty crunch that’s characteristic of authentic Turkish breads.
Ingredients List
| Ingredient | Amount |
|---|---|
| bread flour | 250 g / 2 cups |
| instant dried yeast | 7 g / 0.25 oz / 2¼ tsp |
| warm water | 200 ml / ¾ cup + 4 tsp |
| caster/fine sugar | 2 tsp |
| fine salt | 1 tsp |
| olive oil, for glazing | 15 ml / 1 tbsp |
| white and black sesame seeds | 1 handful |
Helpful Tools
– Large mixing bowl
– Cling film
– Baking tray
– Pastry brush
Pro-Tips
– Make sure your water is warm but not hot, as hot water can kill the yeast.
– Don’t worry if the dough seems very wet; this high hydration is key to the bread’s airy texture.
– For even better flavor, let the dough rise slowly in the refrigerator overnight.
– Press the sesame seeds firmly into the dough so they stick during baking.
– Pair this bread with other no-knead varieties like No Knead Ciabatta Bread Recipe for a diverse bread board.
How to Make No-knead Turkish bread
- 1. Mix the flour, sugar, and salt in a large mixing bowl.
- 2. Create a small well in the middle of the flour and add the yeast.
- 3. Pour the warm water into the well and mix everything together with your hands.
- 4. Cover the mixing bowl with cling film and leave to prove for about one hour, or until doubled in size.
- 5. Flour a work surface and tip the proven dough out onto it, adding more flour to avoid sticking.
- 6. Shape the dough into a flat circle about 2-3 cm high.
- 7. Place the dough on an olive oil-greased baking tray.
- 8. Cover with a tea towel and leave to prove for another 45 minutes.
- 9. Preheat the oven to 250°C / 480°F in the last 20 minutes.
- 10. Dent the top of the dough by drawing a rough inner circle about 3 cm from the edge, then fill the center with criss-crossed diagonal lines.
- 11. Using a pastry brush, coat the top with olive oil.
- 12. Sprinkle with sesame seeds and press them in firmly.
- 13. Bake for 8 minutes at 250°C / 480°F, then reduce the oven temperature to 200°C / 390°F and bake for another 5 minutes, or until golden brown.
Variations
– Add chopped fresh herbs like rosemary or thyme to the dough for an aromatic twist.
– Mix in toasted sunflower seeds or cracked black pepper for extra texture and flavor.
– Swap half the white flour for whole wheat flour for a nuttier, more wholesome bread.
No-knead Turkish bread
This No-Knead Turkish Bread (Bazlama) creates the softest, fluffiest flatbreads imaginable with minimal effort. The dough comes together in one bowl without a mixer and cooks up on the stovetop to create airy, pillowy pockets. Brush them with garlic butter for an irresistible side dish.
- Total Time: 90
- Yield: 4 flatbreads
Ingredients
— The Dough —
1 cup (240ml) warm water
½ cup (120ml) warm milk
1 tablespoon granulated sugar
2 teaspoons instant yeast (or active dry)
3 ¼ cups (approx. 400g) all-purpose flour or bread flour
1 teaspoon salt
2 tablespoons olive oil
— Garlic Butter Topping (Optional) —
3 tablespoons unsalted butter, melted
1 tablespoon fresh parsley, finely chopped
1 clove garlic, minced
½ teaspoon red chili flakes (for a little kick)
Instructions
1. **Activate Yeast:** In a large bowl, whisk together the warm water, warm milk, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy. (If using instant yeast, you can skip the wait, but it’s good practice to check activity).
2. **Mix Dough:** Add the olive oil, flour, and salt to the liquid. Use a sturdy wooden spoon or spatula to mix until a sticky, shaggy dough forms and no dry flour remains. **Do not knead.**
3. **First Rise:** Cover the bowl with plastic wrap or a damp towel. Place in a warm spot and let rise for 45–60 minutes, or until doubled in size.
4. **Shape:** Generously flour your work surface (the dough will be sticky!). Turn the dough out onto the flour. Sprinkle a little flour on top.
5. Gently deflate the dough and divide it into 4 equal pieces. Gather the edges of each piece into the center to form a smooth ball.
6. Cover the balls with a towel and let them rest for 10–15 minutes (this relaxes the gluten so they are easier to roll).
7. **Roll:** Using a rolling pin or your hands, flatten each ball into a round circle about ½-inch thick (approx. 6-8 inches wide).
8. **Cook:** Heat a non-stick skillet or cast-iron pan over medium heat. **Do not add oil.**
9. Place one flatbread in the hot pan. Cook for about 30-45 seconds until bubbles start to appear on the surface.
10. Flip the bread. Cook for another minute until the bottom is golden brown.
11. Flip again. This is usually when the magic happens, and the bread puffs up like a balloon. Cook until both sides are golden and cooked through.
12. **Finish:** Remove from the pan and immediately brush with the melted garlic butter mixture. Stack them under a towel to keep them soft and warm while you cook the rest.
Notes
Sticky is Good: Do not be tempted to add too much flour during the mixing stage. A wetter, stickier dough produces a much softer, fluffier bread.
Heat Control: If the bread burns before it puffs up, your heat is too high. If it doesn’t puff at all, the heat might be too low. Medium to Medium-High is the sweet spot.
Storage: Store cooled bread in a plastic bag at room temperature for 2 days. Reheat in a toaster or warm pan to restore softness.
Vegan Option: Substitute the milk with water or plant-based milk to make this recipe vegan.
- Prep Time: 15
- Cook Time: 15
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish / Middle Eastern
- Diet: Vegetarian
FAQ
Can I make this bread without a stand mixer?
Absolutely! This recipe is designed to be mixed by hand. The no-knead method means you just combine the ingredients and let time do the work.
How should I store leftover Turkish bread?
Keep it in a paper bag at room temperature for up to 2 days. For longer storage, slice and freeze the bread, then toast it straight from frozen.
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate the active dry yeast in the warm water with a pinch of sugar first, letting it sit for 5-10 minutes until foamy before adding it to the flour mixture.
Conclusion
This no-knead Turkish bread is a game-changer for home bakers. With its simple ingredients, minimal prep, and impressive results, it’s perfect for beginners and seasoned bakers alike. For more delicious ideas, follow me on Pinterest