Today we are preparing Turkish Bread – Vegan Recipe. Turkish bread is commonly eaten sliced and dipped into food such as hummus, as a base for toppings, or as a sandwich
Ingredients for the recipe
- Yeast Activation
- Luke Warm Water – 75 Grams
- Vegan Sugar – 1 Tablespoon
- Yeast – 2 teaspoons
Ingredients for the dough
- All Purpose Flour – 500 Grams
- Salt – 1 Teaspoon
- Soy Milk – 75 Grams
- Olive Oil – 3 Teaspoons
- Water – 66 grams
- Yeast Water
- Additional Oil and dry flour as needed
- Seasoning for the Bread
- Olive oil – 2 Tablespoons
- Mixed herbs – 2 Teaspoons
- Paprika – 2 Teaspoons
- Chopped Cilantro and Mint Leaves
Step 1 : Activate the Yeast
- Add 1 tablespoon of vegan sugar to lukewarm water(75 grams, mix till the sugar dissolves.
- Sugar and warm water will help in the yeast activation,
- Add 2 teaspoons of yeast and let this rest for 15 -20 mins.
Step 2 : Prepare the Dough
- To a bowl, add 500 grams of all purpose flour, you can replace this with gluten free all purpose flour or with wheat flour as well.
1 teaspoon of salt, 75 grams of soy milk or any plant based milk of your choice, activated yeast water, 3 teaspoons of olive oil. - Mix everything till it’s combined.
- You can always choose to omit the oil in the recipe,
I additionally added 66 grams of water. Turkish Bread doesn’t require a lot of kneading so try to roll it or knead a little till it’s one big round dough. Pull it lightly from top and tuck it inside. And the dough for the Turkish bread is ready. - Now to the same bowl, drizzle some olive oil, and brush it throughout the bowl, this step is performed so when the dough doubles in size it doesn’t stick towards the sides of the bowl.
- Place the dough in the bowl and rotate it in the olive oil and then cover it with a plastic film or towel and let it rest for 1 hour to rise.
- If possible place the dough in a warm place as it will further help the dough to rise better.
Step 3 : Make the Turkish Bread
- After one hour the dough should almost double in size and should be super soft.
- Divide the dough roughly into equal parts.
- Take one of the dough pieces and start to pull it from top and tuck it towards the bottom, the dough at this point should be soft and stretchy. So it will be easier for you to perform this action. Post which you can roll it on the flatter surface or in between your palms.
- Then roll the dough balls but before that ensure that you cover the ones you are not working with so they don’t dry out.
- Add some dry flour on the dough ball, and gently press it to make it flat, Cover the dough in the dry flour so it’s easier to roll without it getting stuck to the surface or the rolling pin.
- You can use a rolling pin to roll them out or even a bottle at home.
Note: Don’t roll them out too thin as the texture and thickness of turkish bread is on the thicker side. At the same time, while cooking if the dough is too thin it will not turn out soft but will stretch and get crispy and you sure don’t want crispy turkish bread.
