Name: Turkish Bread with Sesame Seeds and Oat Cream Topping Recipe
Prep time: 15 min
Cook time: PT-489506H44M11S
Total time: 1 h 50 min
Cuisine: Turkish
Ingredients: 270 g (2 ¼ cups) bread flour, plus more for dusting; 1 tbsp sugar; 1 tsp salt; 2 ¼ tsp rapid rise dried yeast (1 x 7g packet); 240 ml (1 cup) plant milk, lukewarm (pea protein milk recommended); 2 tbsp olive oil; 1 tbsp semolina, for the baking tray; 2 tbsp oat or soy cream; 1 tbsp white and black sesame seeds

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Introduction

Turkish bread is a soft, flavorful flatbread perfect for sharing. Its crisp crust and tender crumb make it ideal for dipping or serving alongside meals. This easy recipe uses plant milk and a simple topping of sesame seeds for an authentic touch.

A round, golden-brown flatbread is cut into eight triangular slices, with one slice being held by a woman's hand with red nail polish. The flatbread has a slightly thick crust and a shiny surface sprinkled with black and white sesame seeds. Around the bread, there are three white bowls: one with dark olives in oil, another with an eggplant and tomato mix, and the last with a light brown spread topped with red pomegranate seeds. Another bowl contains green olives with toothpicks. Everything is placed on a white marbled surface, with part of a yellow, white, and blue patterned cloth visible at the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

270 g (2 ¼ cups) bread flour, plus more for dusting
1 tbsp sugar
1 tsp salt
2 ¼ tsp rapid rise dried yeast (1 x 7g packet)
240 ml (1 cup) plant milk, lukewarm (pea protein milk recommended)
2 tbsp olive oil
1 tbsp semolina, for the baking tray
2 tbsp oat or soy cream (for topping)
1 tbsp white and black sesame seeds (for topping)

Instructions

Step 1: In a mixing bowl, combine the flour, sugar, salt, and dried yeast. Stir well.
Step 2: Add the lukewarm plant milk and mix with a dough hook or wooden spoon until combined.
Step 3: Add the olive oil, stirring again and scraping the sides of the bowl to incorporate.
Step 4: Cover the bowl with a clean linen towel and place it in a warm spot to rise for about 1 hour, or until the dough has doubled in size.
Step 5: Dust your work surface with flour and tip the dough out. Sprinkle more flour on the dough since it will be sticky, then shape it into a circle using your hands.
Step 6: Dust a lined baking tray with semolina and place the dough on it. Use your fingertips to create a smaller inner ring near the edge of the dough.
Step 7: Press your fingers to form a cross inside the inner ring, then diagonal lines to divide it into 8 sections like a sliced pizza.
Step 8: Cover the dough loosely with cling film and let it rise again for 30–40 minutes. Meanwhile, preheat the oven to 220° C (430° F).
Step 9: Press into the dough along the pattern you created with your fingers. Brush the entire top with oat or soy cream and sprinkle the sesame seeds evenly over it.
Step 10: Bake in the center of the oven for 15–20 minutes or until the bread is golden and cooked through.
Step 11: Allow to cool slightly before tearing into slices. Serve warm with your favorite dips.

Tips & Variations

Swap plant milk for regular milk or water if preferred, but keep it lukewarm to activate the yeast properly.
Use a mix of different seeds like nigella or poppy seeds for added texture and flavor.
Try brushing with olive oil instead of cream for a slightly different crust texture.
Let the dough rise in a slightly warm, humid environment to encourage better yeast activity.

Storage

Store the bread in an airtight container or wrapped in a clean tea towel at room temperature for up to 2 days. To keep it longer, freeze the bread once fully cooled, wrapped tightly in foil and then a freezer bag, for up to 1 month. Reheat in the oven at 180° C (350° F) for 5–10 minutes to refresh before serving.

How to Serve

A round flatbread cut into six triangular slices with a golden-brown crust and sprinkled with black and white sesame seeds. One slice is being picked up by a woman's hand with red nail polish from the right side. Surrounding the flatbread, there are four small white bowls: one with a dark olive oil and balsamic mix, one with a chunky tomato and vegetable mix, one with green olives each pierced by a toothpick, and one with a beige dip topped with red pomegranate seeds. All items are placed on a white marbled surface with a striped cloth partially visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant milk?

Yes, regular milk or even water can be used instead of plant milk. Just make sure the liquid is lukewarm to activate the yeast effectively.

What can I substitute if I don’t have semolina for dusting?

If you don’t have semolina, you can dust the baking tray with regular flour or cornmeal to prevent sticking, though semolina gives a nice texture and slight crunch.