Name: Turkish Vegan No-Knead Bread with Sesame Topping Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Turkish
Ingredients: 270 g (2 ¼ cups) bread flour, plus extra 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 dusting the baking tray; 2 tbsp oat or soy cream; 1 tbsp white and black sesame seeds

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Introduction

This easy, vegan Turkish bread is wonderfully soft and fluffy, with a crisp crust and a lovely sesame seed topping. Perfect for dipping or serving alongside your favorite dishes, it requires no kneading and is simple to make at home.

A large round bread with a golden-brown crust topped with black and white sesame seeds is cut into eight triangular slices. One slice is being held by a woman's hand with red nail polish on the right, showing the soft and slightly fluffy inside. Surrounding the bread are four small white bowls on a white marbled surface: the top left bowl contains dark olive oil with black olives, the top center bowl holds a chunky, dark-colored vegetable mix with herbs, the top right bowl is filled with green olives with toothpicks, and the bottom right bowl has a smooth beige spread with red pomegranate seeds on top. There is also a folded white napkin with blue circular patterns on the bottom left. 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, measure the flour and stir in the sugar, salt, and yeast until well combined.
Step 2: Add the lukewarm plant milk and mix with a dough hook or wooden spoon until the ingredients come together.
Step 3: Pour in the olive oil and stir again, scraping down the sides of the bowl to incorporate all ingredients.
Step 4: Cover the bowl with a clean linen towel and set it in a warm place to rise for about 1 hour, or until the dough has doubled in size.
Step 5: Lightly flour your work surface and tip the sticky dough onto it. Sprinkle a little more flour on top and gently shape the dough into a circle with your hands.
Step 6: Prepare a lined baking tray by dusting it with semolina, then place the shaped dough onto the tray.
Step 7: Using your fingertips, press a smaller inner ring along the edge of the dough. Then create a cross inside that ring, followed by diagonal lines, dividing the dough into 8 pizza-like sections.
Step 8: Loosely cover the dough with cling film and allow it to rise for another 30-40 minutes. Meanwhile, preheat your oven to 220°C (430°F).
Step 9: Once risen, deepen the indentations you created with your fingers, brush the entire surface with oat or soy cream, and sprinkle with sesame seeds.
Step 10: Bake the bread in the center of the preheated oven for 15-20 minutes or until golden brown.
Step 11: Let the bread cool slightly before tearing into slices. Serve warm with your favorite dips.

Tips & Variations

Use a mix of white and black sesame seeds for added texture and visual appeal.
If you don’t have oat or soy cream, you can brush the bread with olive oil instead before adding the sesame seeds.
For extra flavor, mix some dried herbs like oregano or thyme into the dough before rising.
Ensure the plant milk is lukewarm, not hot, to activate the yeast effectively without killing it.

Storage

This Turkish bread is best enjoyed fresh from the oven when warm and fluffy. You can store leftover bread wrapped in a clean linen towel at room temperature for up to two days. If it starts to go stale, revive it by toasting before serving. Alternatively, freeze the bread and toast slices directly from frozen for a quick snack.

How to Serve

A round bread with a golden brown crust and a soft, shiny top sprinkled with black and white sesame seeds is cut into eight triangular slices. The bread has a thick, puffy edge that is darker in color. It sits on a white marbled surface with small bowls around it: a white bowl with dark olives, a small green bowl with a creamy spread topped with bright red pomegranate seeds, and two other bowls with dark sauces or dips. Purple grapes and a cloth with blue and white patterns are also nearby. 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, you can substitute any milk of your choice, including dairy milk, but this recipe is designed to be vegan using plant-based milk.

Do I need to knead the dough?

No kneading is required for this recipe; simply mixing the ingredients and allowing the dough to rise will develop enough gluten for a good texture.