Fluffy Turkish Bread!!!

4. First Rise

1. Lightly oil a clean bowl and place the dough inside.
2. Cover with a damp cloth or plastic wrap.
3. Let it rise in a warm, draft-free place for 1–1.5 hours or until it doubles in size.

5. Shape the Bread

1. Once the dough has risen, punch it down gently to release excess air.
2. Shape it into a round or oval loaf, depending on your preference.
3. Place it on a baking tray lined with parchment paper.

6. Second Rise

1. Cover the shaped dough with a cloth again.
2. Let it rise for 30–45 minutes until slightly puffy.
3. Preheat your oven to 220°C (425°F) while the dough rises.

7. Optional Topping

1. Brush the top with a beaten egg for a golden, glossy crust.
2. Sprinkle sesame seeds or nigella seeds for extra flavor and texture.

8. Bake the Bread

1. Bake in the preheated oven for 20–25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
2. Remove from the oven and cool on a wire rack for at least 15 minutes before slicing.

Tip: Cooling prevents the bread from becoming gummy inside and keeps it light and airy.

9. Serve and Enjoy

• Slice the bread while it’s slightly warm for sandwiches.
• Serve alongside dips like hummus, baba ghanoush, or with olive oil and za’atar.
• Store leftovers in a bread bag or airtight container; it stays soft for 2–3 days.

Secrets to Extra Fluffy Turkish Bread

1. Use warm liquids – it wakes the yeast without killing it.
2. Knead well – this develops gluten for airy texture.
3. Let it rise twice – the first for flavor, the second for fluffiness.
4. Don’t overbake – a golden crust is enough; overbaking dries it out.

Fluffy Turkish bread is more than just a loaf; it’s a comforting, versatile food that elevates any meal. With its light, pillowy interior and slightly chewy crust, it’s a joy to bake and even more delightful to eat. Once you try this step-by-step method, homemade Turkish bread will become a weekly tradition in your kitchen.

If you want, I can also create a quick 5-minute visual step guide with images for this bread so it’s easier to follow while baking. It’ll be like having a mini recipe video on paper. Do you want me to do that?