Ingredients for the recipe
Yeast Activation
Luke Warm Water – 75 Grams
Vegan Sugar – 1 Tablespoon
Yeast – 2 teaspoons
Ingredients for the dough
All Purpose Flour – 500 Grams
Salt – 1 Teaspoon
Soy Milk – 75 Grams
Olive Oil – 3 Teaspoons
Water – 66 grams
Yeast Water
Additional Oil and dry flour as needed
Seasoning for the Bread
Olive oil – 2 Tablespoons
Mixed herbs – 2 Teaspoons
Paprika – 2 Teaspoons
Chopped Cilantro and Mint Leaves
Step 1 : Activate the Yeast
Add 1 tablespoon of vegan sugar to lukewarm water(75 grams, mix till the sugar dissolves.
Sugar and warm water will help in the yeast activation,
Add 2 teaspoons of yeast and let this rest for 15 -20 mins.
Step 2 : Prepare the Dough
To a bowl, add 500 grams of all purpose flour, you can replace this with gluten free all purpose flour or with wheat flour as well.
1 teaspoon of salt, 75 grams of soy milk or any plant based milk of your choice, activated yeast water, 3 teaspoons of olive oil.
Mix everything till it’s combined.
You can always choose to omit the oil in the recipe,
I additionally added 66 grams of water. Turkish Bread doesn’t require a lot of kneading so try to roll it or knead a little till it’s one big round dough. Pull it lightly from top and tuck it inside. And the dough for the Turkish bread is ready.
Now to the same bowl, drizzle some olive oil, and brush it throughout the bowl, this step is performed so when the dough doubles in size it doesn’t stick towards the sides of the bowl.
Place the dough in the bowl and rotate it in the olive oil and then cover it with a plastic film or towel and let it rest for 1 hour to rise.
If possible place the dough in a warm place as it will further help the dough to rise better.
Step 3 : Make the Turkish Bread
After one hour the dough should almost double in size and should be super soft.
Divide the dough roughly into equal parts.
Take one of the dough pieces and start to pull it from top and tuck it towards the bottom, the dough at this point should be soft and stretchy. So it will be easier for you to perform this action. Post which you can roll it on the flatter surface or in between your palms.
Then roll the dough balls but before that ensure that you cover the ones you are not working with so they don’t dry out.
Add some dry flour on the dough ball, and gently press it to make it flat, Cover the dough in the dry flour so it’s easier to roll without it getting stuck to the surface or the rolling pin.
You can use a rolling pin to roll them out or even a bottle at home.
Note: Don’t roll them out too thin as the texture and thickness of turkish bread is on the thicker side. At the same time, while cooking if the dough is too thin it will not turn out soft but will stretch and get crispy and you sure don’t want crispy turkish bread.
Step 4 : Cook the Bread
Heat the pan on high and then place the bread on it, rotate it slightly and when you see small bubbles, it means it’s cooked on the other side and then flip it.
Use a kitchen towel to press the bread down gently so it is cooked from all the sides, and rotate it slowly as it will help in equal heat distribution. Flip it and cook till you get beautiful golden patches,
Never cook them at low heat, as they won’t rise properly. Cook the remaining turkish bread too.
Step 5 : Season the Turkish Bread
Take 2 tablespoons of olive oil, 2 teaspoons of mixed herbs, 2 teaspoons of paprika, some finely chopped cilantro and mint, and mix everything till it’s well combined.
Then apply the mix on top of the turkish bread, this mixture gives this unbelievably beautiful flavor to the turkish bread.
You can always prepare these without the oil, totally doable.
I love to pair these with some Indian curries or chutneys and you can use them as a base for other recipes.
