Turkish bread – recipeifrajob

Prep Time: 1 hour 45 minutes (including rising)
Cook Time: 15-20 minutes
Total Time: ~2 hours
Yield: 6 simit rings

Intensity Level:

120g (½ cup) grape molasses (pekmez) – essential for authentic flavor & color
80ml (⅓ cup) water
200g (approx. 1½ cups) sesame seeds

In the bowl of a stand mixer, combine the flour, instant yeast, sugar, and salt. Mix briefly to distribute.
Make a well in the center and add the warm water and olive oil.
Using the dough hook on low speed, mix until a shaggy dough forms. Increase speed to medium and knead for 7-8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. (Alternatively, knead vigorously by hand on a floured surface for 10-12 minutes).
Shape the dough into a ball. Place it in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and leave in a warm, draft-free place to rise until doubled in size, about 1 hour.

Punch down the risen dough to release air. Turn it out onto a lightly floured surface.
Divide the dough into 6 equal pieces (each roughly 130-135g). Roll each piece into a smooth, tight ball. Cover with a damp cloth and let rest for 10 minutes. This relaxes the gluten, making shaping easier.
Take one ball and roll it with your palms on the work surface into a long rope, about 60-70cm (24-28 inches) long. Don’t flour the surface too much; a little friction helps.
Take both ends of the rope and cross them over to form a simple loop. Twist the two strands together tightly 3-4 times, then bring the ends together to meet at the base of the loop, pinching firmly to seal and form a perfect ring. Repeat with remaining dough balls.
Place the shaped rings on a floured surface or baking sheet, cover, and let them rest for 15 minutes while you prepare the coating.

Preheat your oven to 220°C (425°F) with the fan on if you have a convection setting. Place racks in the upper and lower thirds.
In a wide, shallow bowl or deep plate, mix the grape molasses and water until fully combined.
Spread the sesame seeds in another wide, shallow dish or rimmed baking sheet.
The Double-Dip Technique (Key to Authentic Look): Take one rested simit ring and carefully dip it into the molasses-water mixture, turning to coat completely. Let the excess drip off for a moment.
Immediately transfer the wet ring to the sesame seeds. Dredge generously, pressing gently to ensure a thick, even coat on all sides. Lift, shake off loose seeds, and place on your parchment-lined baking sheet. Repeat with all rings, spacing them well apart as they will expand slightly.

Place the baking sheets in the preheated oven. For best results, bake two sheets at a time, swapping their positions (top to bottom) halfway through baking.
Bake for 15-20 minutes, or until the simit are a deep, glossy mahogany brown and the sesame seeds are fragrant and toasted. The rings should sound hollow when tapped on the bottom.
Immediately transfer the simit to a wire cooling rack. Resist the temptation to eat one straight away! Let them cool for at least 15-20 minutes. This allows the crust to fully crisp up and the interior crumb to set, achieving the perfect chewy texture.

Molasses is Non-Negotiable: Grape molasses (üzüm pekmezi) gives simit its signature dark color and subtle sweetness. A mix of half molasses and half honey can work in a pinch, but the flavor will differ.
Sesame Seed Toasting: For an even deeper flavor, you can lightly toast the sesame seeds in a dry pan before coating. Let them cool completely first.
Storing & Refreshing: Simit is best eaten the day it’s made. Store leftovers in a paper bag at room temperature for up to 2 days. To revive, briefly warm in a hot oven or toaster for a minute to re-crisp the crust.
Serving Tradition: Enjoy torn by hand, dipped into Turkish tea (çay), or served with slices of feta cheese (beyaz peynir), olives, tomatoes, and cucumbers for a classic Turkish breakfast (kahvaltı).

Please note: Nutritional values are estimates calculated using generic databases and may vary based on specific ingredient brands and measurements.