Turkish breads

Turkish breads


Turkish Fire
10 small loaves
Alicia Taylor


Quantity Ingredient
8g dried yeast
1/2 teaspoon sugar
500ml warm water
600g plain flour
1 tablespoon sea salt
60ml olive oil, plus extra for greasing
2 free-range eggs, lightly beaten
40g nigella seeds, (see note)
40g sesame seeds


  1. Mix the yeast and sugar with 375 ml of the warm water and set aside until the yeast starts foaming, about 5 minutes.
  2. Combine the flour and salt in a large bowl. With your hands, gradually work in the yeast mixture, then mix in the olive oil and remaining warm water. Knead the dough until soft, about 10 minutes. Form into a large ball, rub with olive oil and place in a large bowl. Cover and leave in a warm place for 1 hour, or until doubled in size.
  3. Preheat the oven to at least 250°C and dust a few baking trays with flour. Divide the dough into 10 pieces. Take one piece of dough and roll it into a ball, then slightly flatten it. With wet hands, press and knead the dough into a rough circle. Stretch the dough out to a 25 cm circle, then brush with some of the beaten egg. Using the side of your hands, press out a border about 3 cm wide around the dough edge.
  4. Dip your fingers into the beaten egg, point your fingers down to make a claw, and mark out four deep parallel rows in the dough without breaking through. Mark out another four rows, at right angles to the first four.
  5. Sprinkle a wooden paddle or board with flour and lift the loaf onto it, stretching it out into an oval shape as you pull it onto the paddle. Brush well with more beaten egg and sprinkle some of the nigella and sesame seeds over the top. Repeat with the remaining dough to make 10 loaves.
  6. Slide the dough onto the baking trays and bake for 8–10 minutes, or until golden. Wrap the loaves in a clean cloth and serve hot.


  • Nigella seeds look like tiny black sesame seeds. They have a unique aromatic flavour, and are often sprinkled over baked goods. You’ll find them in spice shops.
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