Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon olive oil
- Optional: sesame seeds or nigella seeds for topping
Feel free to substitute all-purpose flour with whole wheat flour for a heartier loaf. If you’re out of instant yeast, active dry yeast works too—just allow it a bit more time to rise.
Instructions
- In a large bowl, combine the flour, salt, and instant yeast. Stir to mix thoroughly.
- Add the warm water and olive oil to the dry ingredients. Use a wooden spoon or your hands to mix until a shaggy dough forms. Remember, it’s not about perfection—messy counters mean love is being made.
- Cover the dough with plastic wrap or a damp towel. Let it rest at room temperature for 12 to 18 hours. This long rise is what gives the bread its lovely texture and flavor.
- When ready to bake, preheat your oven to 450°F. Place a Dutch oven or heavy pot with a lid inside to heat up.
- Turn the dough out onto a floured surface. With floured hands, shape it into a ball. Again, no need for perfection here.
- Carefully remove the preheated pot from the oven. Place the dough inside, seam side up. If you’d like, sprinkle sesame or nigella seeds on top for a little extra flavor and crunch.
- Cover and bake for 30 minutes. Then remove the lid and bake for an additional 10-15 minutes, until the bread is golden brown and sounds hollow when tapped.
- Let it cool on a wire rack before slicing. Enjoy the fruits of your labor with a little butter or olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: No-Knead Turkish Bread, recipe, cooking, food
