Turkish Vegan Bread Recipe

This Turkish vegan bread is a delicious and versatile flatbread that’s perfect for any meal. Made with simple ingredients like white bread flour, almond milk, and olive oil, this bread is not only vegan but also incredibly soft and fluffy. The unique glaze made with vegan butter, yogurt, molasses, and a hint of turmeric adds a beautiful golden color and a slightly sweet flavor. Topped with sesame and nigella seeds, this bread has a delightful crunch and a nutty taste. Enjoy it fresh out of the oven or freeze it for later!

Ingredients

For the Dough:

• 750g White Bread Flour + 3–4 tbsp Flour for Kneading
• 370ml Warm Water
• 250ml Warm Unsweetened Almond Milk
• 2–3 tbsp Olive Oil
• 10g (2.5 tsp) Instant Dry Yeast
• 1 tsp Salt
• 1 tsp Sugar

For the Glaze:

• 1 tbsp Vegan Butter
• 1 tbsp Vegan Yoghurt
• 1 tbsp Date Molasses (Any Molasses Will Do)
• 1 tsp All-Purpose Flour
• Pinch of Turmeric

For the Topping:

• 1 tbsp Sesame Seeds
• 1 tbsp Nigella Seeds

Instructions

Preparing the Dough

1. Activate the Yeast: Combine the warm water and warm almond milk with the yeast and let it sit for 2 minutes.
2. Mix Dry Ingredients: In a large bowl, whisk together 750g of flour, sugar, and salt.
3. Combine Ingredients: Gradually pour in the yeast mixture and olive oil into the dry ingredients. Stir with a spoon until a sticky dough forms.
4. Knead the Dough: Transfer the dough onto a lightly floured surface. Gradually add the remaining 3-4 tbsp of flour while gently kneading for about 3 minutes. The dough will initially be very sticky and messy but will become easier to handle after adding the additional flour.

Proofing the Dough

5. First Rise: Transfer the dough to a clean bowl, cover with cling film, and let it prove for 30 minutes.
6. Divide the Dough: After 30 minutes, transfer the dough onto a clean surface and divide it into two even pieces.
7. Shape the Dough: Line a large 13-inch baking tray with baking paper. Sprinkle some flour or breadcrumbs onto the baking paper. Place each piece of dough on a separate tray and flatten with your hand to create a 10-inch circle, about 1/2 inch thick.
8. Second Rise: Cover each bread with a clean tea towel and let them rise for 20 minutes.

Preparing the Glaze

9. Make the Glaze: Melt 1 tbsp vegan butter and combine it with 1 tbsp vegan yogurt, 1 tbsp molasses, 1 tsp flour, and a pinch of turmeric.

Final Preparations

10. Apply the Glaze: After the second rise, brush the glaze on top of each bread.
11. Create Indentations: Using your fingers, make indentations on the dough about 1 inch from the edge to create a circle border. Then, with your fingers, make diagonal indentations in opposite directions to form squares inside the circle.
12. Add the Topping: Sprinkle sesame and nigella seeds on top of each bread.
13. Third Rise: Cover and leave the bread to rise for 10 more minutes. Preheat the oven to 200°C (390°F).

Baking the Bread

14. Bake the Bread: Once the oven is hot, uncover the prepared dough and place on the middle rack. Bake for 15-18 minutes, or until golden.
15. Steam for Softness: Once out of the oven, cover the pide breads with a damp tea towel to trap steam and make the bread extra soft and fluffy.

Freezing the Bread

1. Cool Completely: Allow the bread to cool completely after baking.
2. Wrap Securely: Wrap each bread tightly in plastic wrap or aluminum foil.
3. Store in Freezer: Place the wrapped bread in a resealable plastic bag and store in the freezer for up to 3 months.
4. Thaw and Reheat: To thaw, remove the bread from the freezer and let it sit at room temperature for a few hours. Reheat in a 180°C (350°F) oven for 10-15 minutes or until warm.

Nutrition Facts (Per Serving)

• Calories: 220
• Total Fat: 5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 6g

Serving

This recipe makes 2 large flatbreads, each serving approximately 8 pieces. Serve warm with your favorite dips or as a side to any meal.