• You can use a stand mixer with a dough hook for this recipe.

  Place flour, yeast, sugar, and salt in a large bowl (or stand mixer bowl). Mix ingredients together.
• Make a well in the middle of the flour mixture. Pour in water.
• Using a spoon and then hands mix ingredients until the dough comes together.

Kneading with a Stand Mixer

• Once you have brought the dough together by hand place bowl in the stand mixer. With the dough hook attached knead dough for 10-12 minutes.

  The dough will be sticky, smooth, elastic, and have a shine to it.

Kneading by Hand

• Once you have brought the dough together by hand turn the dough from the bowl onto a lightly floured surface. Lightly flour hands and knead dough for 15 minutes.

  The dough will be sticky, smooth, elastic, and have a shine to it.

Proofing the Dough

• Place dough in a clean lightly greased bowl and cover with plastic wrap. Leave in a warm area of the kitchen to rise for an hour or until the dough has doubled in size.
• Once the dough has doubled in size turn dough onto a lightly floured surface.

  Cut the dough in half (or into six or eight even pieces for Turkish rolls).
• With lightly floured hands shape and stretch the dough into two long flat loaves.

  Or shape the dough into six large or eight small shapes to make Turkish rolls.

  As the dough is sticky make sure to flour your hands.
• Place on a baking tray lined with baking paper and scattered with fine polenta. Cover with a damp cloth or damp clean tea towel and leave to rest for 15 minutes.

Baking Turkish Bread

• Once the loaves have rested for 15 minutes using either your finger or end of a wooden spoon poke dimples over the surface of the loaves.
• Pre-heat oven 230°C/450°F
• Brush the tops of the loaves with egg wash and then sprinkle with nigella and sesame seeds.
• Bake the loaves in the oven for 15 minutes or until golden brown and cooked through.

Egg Wash

• Place egg and milk in a small bowl and whisk.