About this recipe

This bread is eaten in Turkey especially during Ramadam. Some bakeries produce it all year round, but in the fasting period, long lines are seen on the street at sunset in front of the bakers, because this bread is good eaten hot. The bread, rolled up and wrapped in still hot paper, is immediately brought home. It goes well with all dishes, but it is delicious cut in half horizontally, smeared with butter which melts when the bread is still hot, and completed with salt and pepper. The dough is a bit like that of our pizza, even if it has a little sugar in addition. The surface is brushed with yolk and yogurt which gives the bread a golden and crunchy surface. The seeds that are usually used are sesame seeds, both white and black, or sesame and nigella. To make the color alternation, I used white sesame and poppy seeds, because I didn’t find the other varieties.

I have to thank my friend Selcen who made me discover this bread and told me how they eat it in Turkey.


  • 500g of bread flour
  • 1 pack active dry, rapid-rise dry or instant yeast
  • 200g of water
  • 100g of milk
  • 1 tablespoon of sugar
  • 1 egg
  • 125g of natural yogurt
  • 3 tablespoons of extra virgin olive oil
  • black and white sesame seeds (also nigella seeds)
  • 1 teaspoon salt




20 minutes


2 hours

Cooking time

30 minutes


Melt the yeast in the milk and the lukewarm water with the sugar, add the flour, start mixing, then finish with the drizzle oil and the salt.

Knead for a long time, folding the dough gradually on the floured surface, form a smooth and homogeneous dough and let it rise in a bowl covered with a clean towel for two hours or until doubled.

Pick up the dough, deflate it, divide it into two equal parts and form discs about a finger thick. Push the pasta outwards from the center to form a small border, then cut the pasta diagonally in one direction and the other to form a diamond pattern.

Arrange the loaves on a plate covered with parchment paper, beat the yolk with the yogurt and use the mixture to brush the ready-made loaves on the plate. Dust them with the seeds and in the meantime heat the oven to 230° with a deep pan on the bottom.

When the oven has reached temperature, pour 300 g of water into the pan, lower it to 220°, put the one with the bread in the oven and bake the loaves for about 30 minutes. If the surface starts to color too much, lower 210° and cover the pasta with aluminum foil.

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