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No-Knead Turkish Bread

A simple recipe for a crusty and airy Turkish bread that requires no kneading, perfect for all occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Turkish
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g 500g all-purpose flour
  • 2 teaspoons 2 teaspoons instant yeast
  • 1 teaspoon 1 teaspoon salt
  • 350 ml 350ml warm water Warm to about 38°C (100°F)
  • Olive oil for greasing the bowl
Optional Toppings
  • Sesame seeds, za’atar, or herbs For garnish before baking

Method
 

Preparation
  1. In a large bowl, combine the flour, instant yeast, and salt. Whisk them together until well mixed.
  2. Gradually pour in the warm water, stirring with a wooden spoon or spatula until a shaggy dough forms.
  3. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 2 to 3 hours, or until it doubles in size.
Shaping and Baking
  1. Flour a clean surface and gently scrape the dough out of the bowl. With floured hands, fold it over on itself a few times to form a rough shape.
  2. Transfer the dough to an oiled round cake pan or baking dish, cover it again, and let it rise for another 30 minutes while you preheat your oven to 220°C (425°F).
  3. If desired, sprinkle sesame seeds or herbs on top of the dough. Place the pan in the oven and bake for approximately 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
  4. Allow the bread to cool slightly in the pan before transferring it to a wire rack. Slice and enjoy while warm with your favorite spreads.

Notes

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for 2-3 days. For longer storage, freeze wrapped tightly in foil for up to 3 months. Reheat at a low temperature in the oven for about 10 minutes.