Ingredients You’ll Need

(Makes 2 loaves)

For the Dough:

3 cups (375g) all-purpose flour (+ extra for dusting)

2¼ tsp (7g) instant dry yeast (1 standard packet)

1 tbsp sugar

1 tsp salt

¾ cup (180ml) warm milk (110°F / 43°C—not hot!)

¼ cup (60ml) warm water

3 tbsp olive oil (plus extra for bowl)

For the Topping (Optional but Recommended):

1 egg yolk

1 tbsp milk

Sesame seeds or nigella seeds (black cumin)

💡 Pro Tip: Use whole milk for extra tenderness!

Step-by-Step Instructions

1. Activate the Yeast (5–7 mins)

In a large bowl, mix warm milk, warm water, sugar, and yeast.

Let sit until foamy—this means your yeast is alive!

2. Mix the Dough (5 mins)

Stir in olive oil and salt.

Gradually add flour, ½ cup at a time, until a shaggy dough forms.

3. Knead Until Smooth (8–10 mins by hand / 5 in mixer)

Turn onto floured surface; knead until smooth, elastic, and slightly tacky (not sticky).

The dough should pass the “windowpane test”—stretch a small piece thin enough to see light through without tearing.

4. First Rise (1 hour)

Place dough in an oiled bowl, cover with damp cloth or plastic wrap.

Let rise in a warm, draft-free spot until doubled in size.

5. Shape & Top (5 mins)

Gently punch down dough; divide into 2 equal pieces.

Flatten each into a 6–7 inch round or oval (about ½ inch thick).

Whisk egg yolk + milk; brush over loaves.

Sprinkle generously with sesame or nigella seeds.

6. Bake at High Heat (10–12 mins)

Preheat oven to 425°F (220°C).

Bake on a parchment-lined sheet or preheated baking stone until puffed and golden.

7. Rest & Serve (5 mins)

Wrap loaves in a clean kitchen towel while cooling—this keeps the crust soft.

Serve warm!

✨ Storage: Best eaten same day. Reheat in oven at 350°F for 5 mins.

Serving Suggestions

Classic: With honey, butter, or jam for breakfast

Mediterranean: Dip in olive oil + za’atar or hummus

Meal-ready: Stuff with grilled chicken, tomatoes, and yogurt sauce

Soup side: Tear into lentil soup or çorba

Pro Tips for Success

Milk temp matters: Too hot = kills yeast; too cold = slow rise. Aim for 110°F (like warm bathwater).

Don’t skip the rest: The towel trap = soft crust, not hard.

No egg wash? Brush with milk or olive oil for shine.

Make it vegan: Skip egg wash; use plant-based milk.

FAQs: Your Questions, Answered

Q: Can I make this in a cast-iron skillet?

A: Yes! Cook on stove over medium heat 3–4 mins per side for stovetop bazlama.

Q: Why didn’t my bread puff up?

A: Oven wasn’t hot enough, or dough was over-floured (too stiff). Keep it soft!

Q: Can I freeze the dough?

A: Yes! Freeze after first rise; thaw overnight in fridge, then shape and bake.

Q: What if I don’t have instant yeast?

A: Use active dry yeast—just dissolve in warm milk + sugar first, wait 10 mins to foam.

More Than Bread—It’s a Taste of Tradition

This Turkish bread isn’t just food—it’s what you make when you want to bring warmth, simplicity, and soul to the table. It’s the quiet joy of pulling golden, aromatic loaves from your oven. It’s proof that the best meals often start with the simplest ingredients.

So mix that dough, let it rise, and fill your kitchen with the scent of olive oil and comfort. Because some of the best moments begin with almost no effort… and end with full hearts and empty baskets.

“The best bread doesn’t shout. It whispers—and invites you to break it together.”

Made this bread? Did you top it with sesame or nigella seeds? Share your twist below—we’re all baking with joy in this kitchen! 🥖✨


;