Turkish Ramadan Bread

Ingredients

• 3.5 cup all-purpose flour (Bread flour with high protein content may be used instead.)
• 1 tbsp active dry yeast
• 1 tbsp sugar
• salt (A pinch)
• 0.5 cup neutral oil (Vegetable, canola, or avocado oil)
• 1.5 cup warm milk (For the dough; keep between 105°F and 110°F. Milk above 115°F may begin to kill the yeast.)
• 2 egg yolks (For the egg wash)
• 2 tbsp milk (For the egg wash)
• sesame seeds (For topping)
• nigella seeds (For topping)

Steps

1. 1

   In a large bowl, combine the flour, active dry yeast, sugar, and salt. Mix well.

2. 2

   Add the neutral oil and warm milk. Ensure the milk is not too hot: the stated ideal range is 105°F–110°F, and temperatures above 115°F may begin to kill the yeast and prevent the dough from proofing.

3. 3

   Mix everything together until a smooth dough forms.

4. 4

   Cover the bowl with a clean towel or cling film and set the dough aside to rise for 1 hour.

5. 5

   After the dough has risen, optionally divide it into two equal balls and shape the bread. Alternatively, keep the dough together to make one larger bread.

6. 6

   Line a baking tray with parchment paper. Spread the dough onto the tray and make indents across the surface with your fingers.

7. 7

   Prepare the egg wash by combining the two egg yolks with 2 tablespoons of milk.

8. 8

   Brush the shaped dough with the egg wash, then sprinkle sesame seeds and nigella seeds over the top.

9. 9

   Bake at 350°F for 15–20 minutes, until golden brown.

10. 10

    Serve and enjoy. If consuming the bread the same day, cover it with a clean towel. For longer storage, cover it in plastic wrap or place it in a plastic bag to help keep it fresh.

Notes

The source does not specify an exact amount of sesame or nigella seeds. The shaping pattern and detailed appearance are demonstrated in the video but are not further described in the supplied text.

Nutrition per serving

• bread
• Ramadan
• Turkish
• Middle Eastern
• vegetarian
• baked
• yeasted
• iftar