Name: Easy Vegan No-Knead Turkish Bread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 55 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 baking tray); 2 tbsp oat or soy cream; 1 tbsp white and black sesame seeds

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Introduction

This easy Turkish bread recipe is perfect for home bakers looking for a vegan, no-knead option. It yields a soft, golden loaf with a delightful sesame seed topping, ideal for serving alongside dips or meals.

A golden round flatbread with a thick, crispy crust is cut into eight triangular slices, sprinkled evenly with black and white sesame seeds on top, showing a soft, fluffy inner texture. One slice is being lifted by a woman's hand with red nail polish from the right side. Around the flatbread, on a white marbled surface, there are four dishes: on the top left, a small white bowl with a dark brown oily sauce containing black olives; in the top center, a white bowl with a chunky mix of red-tinted cooked vegetables; on the top right, a white bowl filled with green olives pierced with toothpicks; and on the bottom right, a small green bowl with a smooth dip garnished with red pomegranate seeds. A blue and white patterned cloth napkin is partially visible at 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
1 tbsp white and black sesame seeds

Instructions

Step 1: In a mixing bowl, measure the flour and stir in the sugar, salt, and yeast until combined.
Step 2: Add the lukewarm plant milk and mix with a dough hook or wooden spoon until the ingredients begin to 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 place in a warm spot to rise for about 1 hour or until the dough doubles in size.
Step 5: Lightly dust your work surface with flour and tip the risen dough onto it. Sprinkle the dough with a little more flour to reduce stickiness, then shape it gently into a circle using your hands.
Step 6: Dust a lined baking tray with semolina and transfer the shaped dough onto it. Use your fingertips to press a smaller inner ring near the edge of the dough.
Step 7: Create a cross on the inner circle by pressing with your fingers, then add diagonal lines to form 8 sections, resembling a sliced pizza.
Step 8: Loosely cover the dough with cling film and let it rise again for 30 to 40 minutes. Meanwhile, preheat your oven to 220°C (430°F).
Step 9: Press your fingers gently along the lines you created to deepen the indentations. Brush the entire surface with oat or soy cream, then sprinkle evenly with white and black sesame seeds.
Step 10: Bake the bread in the center of the preheated oven for 15 to 20 minutes, until golden and cooked through.
Step 11: Allow the bread to cool slightly before tearing it into slices. Serve warm with your favorite dips.

Tips & Variations

Use any plant milk you have on hand, but make sure it’s lukewarm to activate the yeast properly.
For a nuttier flavor, try adding some toasted pine nuts or chopped olives to the dough before the first rise.
Semolina can be substituted with cornmeal or fine polenta to prevent sticking and add texture to the crust.
Letting the dough rise in a warm, draft-free area ensures better fermentation and a fluffier loaf.

Storage

Store any leftover bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. Reheat slices in a warm oven for a few minutes to refresh the crust. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight at room temperature before reheating.

How to Serve

A round bread with a golden brown crust, slightly thick and puffy around the edges, sits on a white marbled textured surface. The top of the bread is sprinkled with white and black sesame seeds evenly spread. The bread is cut into eight triangular slices, each slice showing a soft and slightly shiny surface with a light brown baked color and some small toasted spots. The texture looks fluffy and inviting, with a gentle crust on the outside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cow’s milk instead of plant milk?

Yes, regular milk can be used if you are not following a vegan diet. Just ensure it’s lukewarm to properly activate the yeast.

Do I need to knead the dough?

No kneading is required for this recipe. Simply mix the ingredients and let the dough rise; the short rise times develop gluten sufficiently for a soft bread.