Ingredients
- 8 1/2 cups all-purpose flour (1.1 kg)
- 1 2/3 cups warm water (400 ml)
- 1 2/3 cups plain yogurt (400 ml)
- 2 1/4 teaspoons instant yeast (7 g)
- 1 tablespoon sugar
- 2 teaspoons salt
- 3 tablespoons olive oil
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon sesame seeds
- 1 tablespoon black seeds (nigella seeds)
Instructions
- In a large bowl, mix warm water, yogurt, sugar, and yeast. Let sit for 5–10 minutes until activated.
- Add olive oil, salt, and gradually mix in flour until a shaggy dough forms.
- Knead for 8–10 minutes until smooth, soft, and elastic. Adjust with small amounts of flour if sticky.
- Shape into a ball, place in a greased bowl, cover, and let rise for 1 to 1 1/2 hours until doubled.
- Punch down and divide into 2–3 portions. Shape into round or oval loaves and place on lined baking trays.
- Cover and let rest for 20–30 minutes.
- Preheat oven to 220°C (425°F).
- Mix egg yolk and milk, brush over loaves, create a crisscross pattern, and sprinkle seeds on top.
- Bake for 15–20 minutes until golden and puffed.
- Cool slightly before serving, best enjoyed warm.
Notes
- Yogurt adds softness and richness to the bread texture.
- Adjust flour gradually depending on dough consistency.
- Brushing with butter after baking keeps crust soft.
- Use bread flour for a chewier texture if desired.
- Cover with a towel after baking to maintain softness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
