Ingredients

• 850 g flour (all-purpose flour)
• 14 g instant yeast (dry yeast - 2 tbsp)
• 12 g salt (2 tsp)
• 20 g granulated sugar
• 90 ml sunflower oil
• 475 ml water (lukewarm)
• 5 ml sunflower oil
• 1 egg ((m))
• sesame seed (black and white sesam seed)

Instructions

1. In a large bowl, combine the flour, yeast, salt, sugar, sunflower oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Add the extra 5 ml of sunflower oil to another bowl and add the dough. Knead for another minute.

2. Cover the dough and let it rise in a warm place at home for 1 hour or until it doubles in size.

3. Deflate the dough and divide it into 8 equal pieces, each weighing around 175 grams. Shape each piece into a smooth ball.

4. Take one ball of dough and place it on a lightly floured work surface. Roll it out with a rolling pin to a diameter of about 15 cm.

5. Place the rolled-out dough on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes, or until it doubles in size.

6. Beat the egg in a bowl and brush it over the dough. Use your fingers to make a pattern on the dough by lightly pressing into it. Sprinkle sesame seeds on top.

7. Preheat the oven to 200°C (400°F). Bake the Turkish bread for 12-18 minutes, or until they are golden brown. Keep an eye on them as baking times may vary depending on your oven. Once they are done, immediately cover the Turkish bread with a clean kitchen towel to keep them soft.