Whenever I eat in a Turkish restaurant, I resolve not to stuff myself with Turkish bread and dips leaving no room for my main course. And invariably fail…
The bread is fresh, warm and pillowy soft, the dips so creamy, garlicky, and moreish, it’s almost impossible to resist.
When I make Turkish bread at home, I cut to the chase. Bread and dips are the meal, along with a big salad.
Turkish bread
(makes 1 loaf)
- 1 tsp fast action yeast
- 350g white bread flour
- 1 tsp salt
- 1 cup warm water
- 2 Tb olive oil (plus a bit extra, for brushing)
- nigella seeds or sesame seeds, for sprinkling
- In a large bowl, whisk together the yeast, flour and salt.
- Make a well in the flour, and pour in the water and one tablespoon of olive oil. Stir with a wooden spoon until it forms a rough dough.
- On a lightly floured surface, need the dough until smooth (about five minutes), adding a bit more water or flour if necessary.
- Let the dough rest for ten minutes, the knead again for a few minutes. Rest, then knead again, incorporating the remaining tablespoon of olive oil.
- Place the dough in a lightly oiled bowl, cover with clingfilm and leave to rise until doubled in size.
- Line a baking sheet with greaseproof paper. Gently stretch the dough into a large, rough oval and transfer to the baking sheet.
- With a sharp knife or pizza cutter, make two long, vertical cuts in the centre of the dough (not cutting all the way to the ends).
- Carefully separate the three branches of the loaf. Cover with a tea towel and allow to rise for half an hour.
- Preheat the oven to 400°F (200°C). Brush the rested dough with a olive oil and sprinkle with nigella or sesame seeds.
- Bake for twenty minutes or until golden-brown.
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