Vegan and Vegetarian
Turkish Bread – Easy, Vegan and No Knead!
Delicious Turkish Bread – no kneading required! This fluffy vegan flatbread topped with sesame seeds is the perfect companion to
- Serves 8 slices
- Prep 10 minutes
- Cook 20 minutes
- Total 2 hours
You will also love my Greek Pita Bread!
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In Collaboration with Artesano de Argento
I have always LOVED Turkish bread – a soft, light, fragrant and impossible to resist flatbread! The great news is that if you can’t find any at a nearby bakery you can easily bake your own.
It is SO EASY that you will be hooked on baking it on a weekly basis, take my words for it. Even total novice bakers can master this no knead Turkish bread recipe!
This bread is excellent for snacking with dips while you enjoy a glass or two of wine. I love it with my favourite vegan red, Artesano de Argento Organic Fairtrade Malbec Cabernet Franc, available at / from Sainsbury’s and selected retailers.
Turkish Bread Ingredients
A lot of recipes include egg white or a whole egg but I wanted to keep this recipe vegan for Veganuary. You only need a handful of ingredients so let’s take a look!
- Bread flour
- Salt and sugar
- Rapid rise yeast (aka fast action yeast) – this dried yeast is mixed directly into the flour and doesn’t require activating first
- Plant milk – I used Pea Protein milk alternative which I recently got hooked on. It even froths up if you want to make a latte so I now always have some in my fridge!
- Olive oil
- Semolina (for the baking tray) or just flour
- Oat or soy cream for brushing
- Sesame seeds
How to Make Turkish Bread
↓ For the full ingredients and detailed method, jump to the recipe card.
Measure the flour into your mixing bowl and stir in the sugar, salt and yeast. Add the milk and stir with a dough hook or wooden spoon to combine. Add the oil and stir once more, scraping the sides of the bowl.
Cover with a clean linen towel and place someplace warm to rise for an hour or until doubled in size.
Dust your worktop with flour and tip the dough onto it. Sprinkle the dough with more flour, it will be sticky, and use your hands to shape it into a circle.
Dust a lined baking tray with a little semolina and place the dough onto it. Use your fingertips to create a smaller inner ring along the edge of the dough.
Use your fingers to create a cross on the inner circle then diagonal lines to create 8 sections (like a sliced pizza). Cover loosely with cling film and leave to rise for 30-40 minutes. Meanwhile, preheat the oven to 220° C (430° F).
Dent the dough along the pattern you have created with your fingers. Brush all over with the oat cream and sprinkle with the sesame seeds.
Bake in the centre of the oven for 15-20 minutes or until golden. Cool slightly before tearing into slices and serve with your favourite dips.
How to Store Turkish Bread
This bread tastes best when fresh out of the oven. In fact it is impossible to resist when warm, fluffy and fragrant!
You can store it wrapped in a clean linen towel for a couple of days. It will start to go stale but you can revive it by toasting if you like.
Alternatively you can freeze the bread and toast it from frozen before serving.
You Will Also Love…
- Overnight Sourdough Bread | No Knead, No Fold
- Tsoureki – Greek Easter Bread
- Easy Two Hour No Knead Bread
- Slow Cooker Bread
- No Yeast Bread White Bread
- Easy No Knead Sourdough Olive Bread
HAVE YOU MADE MY TURKISH BREAD RECIPE? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!
Recipe
Turkish Bread – Easy, Vegan and No Knead!
Delicious Turkish Bread – no kneading required! This fluffy vegan flatbread topped with sesame seeds is the perfect companion to all dips and mezze dishes.
- Serves 8 slices
- Prep 10 minutes
- Cook 20 minutes
- Total 2 hours
Ingredients
For the bread
- 2 ¼ cups (270g) bread flour (plus more for dusting)
- 1 tbsp sugar
- 1 tsp salt
- 2 ¼ tsp rapid rise dried yeast (( 1x7g packet))
- 1 cup (240ml) plant milk, (lukewarm (I used pea protein milk))
- 2 tbsp olive oil
- 1 tbsp semolina (, for the baking tray)
Topping
- 2 tbsp oat or soy cream
- 1 tbsp white and black sesame seeds
Method
- 1
Measure the flour into your mixing bowl and stir in the sugar, salt and yeast.
- 2
Add the milk and stir with a dough hook or wooden spoon to combine.
- 3
Add the oil and stir once more, scraping the sides of the bowl.
- 4
Cover with a clean linen towel and place someplace warm to rise for an hour or until doubled in size.
- 5
Dust your worktop with flour and tip the dough onto it. Sprinkle the dough with more flour, it will be sticky, and use your hands to shape it into a circle.
- 6
Dust a lined baking tray with a little semolina and place the dough onto it. Use your fingertips to create a smaller inner ring along the edge of the dough.
- 7
Use your fingers to create a cross on the inner circle then diagonal lines to create 8 sections (like a sliced pizza).
- 8
Cover loosely with cling film and leave to rise for 30-40 minutes. Meanwhile, preheat the oven to 430°F (220°C).
- 9
Dent the dough along the pattern you have created with your fingers. Brush all over with the oat cream and sprinkle with the sesame seeds.
- 10
Bake in the center of the oven for 15-20 minutes or until golden.
- 11
Cool slightly before tearing into slices and serve with your favorite dips.
Notes
How to Store Turkish Bread This bread tastes best when fresh out of the oven. In fact it is impossible to resist when warm, fluffy and fragrant! You can store it wrapped in a clean linen towel for a couple of days. It will start to go stale but you can revive it by toasting if you like. Alternatively you can freeze the bread and toast from frozen.
Nutrition
- Calories188 kcal
- Carbohydrates31 g
- Protein7 g
- Fat4 g
- Saturated Fat1 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat2 g
- Sodium310 mg
- Potassium112 mg
- Fiber2 g
- Sugar2 g
- Vitamin A119 IU
- Vitamin C2 mg
- Calcium49 mg
- Iron1 mg
