Step 5: Shape the Bread
Once the dough has doubled, gently press it down to release large air bubbles.
Transfer it to a lightly floured surface and shape it into a smooth ball.
For a more traditional flat Turkish-style loaf, gently flatten the ball into a round or oval shape approximately 1 inch thick.
Place the shaped dough on a baking sheet lined with parchment paper or lightly greased with olive oil.
Step 6: Let the Shaped Dough Rest
Cover the dough loosely with a clean towel and allow it to rest for approximately 20 to 30 minutes.
This second rest helps the dough relax and gives the yeast time to create additional air pockets.
Step 7: Preheat the Oven
Preheat the oven to 425°F, or 220°C.
Allow the oven to heat fully before baking. A properly preheated oven helps the bread rise quickly and develop a golden crust.
Step 8: Decorate the Surface
Using a sharp knife or bread lame, make a few shallow cuts across the top of the dough.
You may also press your fingertips gently into the surface to create a simple grid or diamond pattern commonly seen on Turkish flatbreads.
Brush the top lightly with olive oil or water, then sprinkle with sesame seeds if desired.
Nigella seeds can also be added for a more traditional flavor.
Optional Egg Wash
For a darker, shinier crust, whisk one egg yolk with one tablespoon of milk or water.
Brush a thin layer over the dough immediately before adding the seeds.
Step 9: Bake the Bread
Bake for approximately 20 to 25 minutes, or until the bread is golden brown.
The loaf should sound hollow when gently tapped on the bottom.
If using a kitchen thermometer, the center should generally reach approximately 190°F to 200°F, or 88°C to 93°C.
Step 10: Cool Before Slicing
Remove the bread from the oven and transfer it to a wire rack.
Allow it to cool for at least 20 to 30 minutes before slicing.
Cutting the loaf immediately can release too much steam and make the interior feel gummy.
Using Instant Yeast
Instant yeast can be substituted for active dry yeast in the same quantity.
Add it directly to the flour, sugar, and salt. Instant yeast often works slightly faster, so begin checking the dough before the full rising time has passed.
How to Tell If Your Yeast Is Active
If the yeast is old or you are uncertain about its strength, test it before making the dough.
Stir the yeast and sugar into the warm water and leave it for approximately 5 to 10 minutes.
A foamy layer should form on the surface. If nothing happens, the yeast may no longer be active and should be replaced.
Herb and Spice Variations
The basic dough can be flavored with dried herbs and spices.
Try adding one or more of the following:
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- A pinch of red pepper flakes
Add dried seasonings to the flour before pouring in the water.
Cheese Variation
Fold ½ to 1 cup of grated cheese into the dough near the end of kneading.
Cheddar, mozzarella, feta, Parmesan, or a mixture of cheeses can be used.
If using salty cheese such as feta, slightly reduce the salt in the dough.
Whole-Wheat Variation
Replace 1 cup of the all-purpose flour with whole-wheat flour.
Whole-wheat flour absorbs more liquid, so the dough may require an additional tablespoon or two of water.
A loaf made entirely with whole-wheat flour will usually be denser, so a mixture of white and whole-wheat flour gives a lighter result.
Once the basic loaf is mastered, the same dough can become herb bread, cheese bread, breakfast bread, or a soft flatbread for filling and dipping.
