Name: Turkish Bread with Sesame Seeds and Oat Cream Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 55 min
Cuisine: Turkish
Ingredients: 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); 1 tbsp semolina (for the baking tray); 1 tbsp white and black sesame seeds; 240 ml (1 cup) plant milk, lukewarm (pea protein milk used); 2 tbsp olive oil; 2 tbsp oat or soy cream

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Introduction

Turkish bread is a soft, fluffy flatbread with a beautifully patterned crust, perfect for tearing and sharing. This simple recipe uses plant milk and olive oil to create a light and flavorful bread, ideal for pairing with dips or enjoying on its own.

A golden-brown round flatbread with a thick, crispy crust is cut into eight triangular slices; the surface of the flatbread is sprinkled evenly with black and white sesame seeds. The flatbread rests on a white marbled texture. A woman's hand with red nail polish is holding one of the slices, lifting it slightly above the flatbread. Surrounding the flatbread are four small white bowls: one filled with dark green olives skewered with wooden picks, one with a chunky red tomato and vegetable sauce, another with a light brown dip topped with red seeds, and the last containing a dark oil with black spices. A cloth with blue patterns and yellow edge partly lays under the flatbread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

270 g (2 ¼ cups) bread flour (plus more for dusting)
1 tbsp sugar
1 tsp salt
2 ¼ tsp rapid rise dried yeast (1 x 7g packet)
240 ml (1 cup) plant milk, lukewarm (pea protein milk recommended)
2 tbsp olive oil
1 tbsp semolina (for the baking tray)
2 tbsp oat or soy cream
1 tbsp white and black sesame seeds

Instructions

Step 1: Measure the flour into your mixing bowl and stir in the sugar, salt, and yeast.
Step 2: Add the lukewarm plant milk and stir with a dough hook or wooden spoon until combined.
Step 3: Add the olive oil and stir once more, scraping the sides of the bowl to incorporate all ingredients.
Step 4: Cover the bowl with a clean linen towel and place it in a warm spot to rise for about an hour, or until the dough has doubled in size.
Step 5: Dust your work surface with flour and tip the dough onto it. Sprinkle more flour on top if needed, then gently shape the dough into a circle using your hands.
Step 6: Dust a lined baking tray with semolina and place the shaped dough on it. Use your fingertips to press a smaller inner ring near the edge of the dough.
Step 7: Create a cross pattern inside the smaller ring by pressing with your fingers, then add diagonal lines to form eight sections, similar to slicing a pizza.
Step 8: Loosely cover the dough with cling film and let it rise for another 30–40 minutes. Meanwhile, preheat your oven to 220°C (430°F).
Step 9: Press into the dough along the finger marks to deepen the dents. Brush the surface evenly with oat or soy cream, then sprinkle sesame seeds on top.
Step 10: Bake the bread in the center of the oven for 15–20 minutes, or until golden brown.
Step 11: Let the bread cool slightly before tearing it into slices. Serve warm with your favorite dips.

Tips & Variations

For a richer flavor, try brushing the bread with melted butter instead of oat cream before sprinkling the sesame seeds.
Swap out the white and black sesame seeds for nigella or poppy seeds to create a different taste profile.
If you prefer a fluffier texture, allow the dough to rise a little longer in both rising stages.
You can replace plant milk with regular milk if not vegan, adjusting the recipe accordingly.

Storage

Store the Turkish bread wrapped in a clean kitchen towel or airtight container at room temperature for up to 2 days. To refresh, warm in a preheated oven at 180°C (350°F) for 5–7 minutes. For longer storage, freeze the bread wrapped tightly for up to 1 month and thaw before reheating.

How to Serve

A round flatbread with a golden-brown crust and a slightly puffed edge is shown on a brown wooden board. The bread is divided into eight triangular slices with clear cut lines. The surface of the flatbread is light golden with some darker toasted spots and is sprinkled evenly with black and white sesame seeds. The texture looks soft yet slightly crisp on the outside. The lighting shows the bread’s fluffy and airy inside with a well-baked crust. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant milk?

Yes, you can substitute plant milk with regular milk in the same quantity if you are not avoiding dairy. The bread will remain soft and flavorful.

What if I don’t have semolina for dusting the tray?

If you don’t have semolina, you can lightly dust the baking tray with flour instead. Semolina adds a slight crunch to the crust but is not essential.