Turkish Bread with Milk | Sütlu Ekmek

Ingredients for the Turkish Bread


  • 3 cups plain strong flour
  • 1 cup whole wheat flour
  • 1 packet of yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 125 ml milk
  • 125 ml yogurt
  • 2 tablespoons vegetable oil or olive oil
  • 1 cup warm water

Instructions for the Turkish Bread

In a large mixing bowl sift your flour and add in the salt and sugar and mix through. Create a well in the middle of the flour and pour in your yeast. Mix your oil, yoghurt and warm water together and pour into the well and slowly bring the flour together to create a dough. Knead dough to a firm consistency.

(note: depending on your yeast you may want to add it to the warm water with a little sugar, separate to the yoghourt and oil to start the yeast before adding  it to the dough)

Leave dough in a bowl somewhere at room temp around 20c with a clean towel over the bowl. This can take 30min or a few hours depending of the temperature of the room, don’t rush it, leave the dough to rise or the bread will turn out heavy.

turkishbreadOnce the dough has risen, lightly knead the dough and shape dough as you require.

Place the dough on a greased baking tray remembering to leave space between the bread for expansion.

I like to leave my dough for another 15 to 30 minutes before placing in the oven.

Pre-heat your oven to 180 degrees. Once your bread has rested brush the top with milk and bake until it turns golden brown.

To prevent your bread drying out place a baking tin of water in the bottom of your oven.

Allow bread to stand in the oven for 10 minutes after baking. Place on a cooling rack to cool.

I would love to see your results so please post them to the facebook page facebook.com/TurkishCooking

Happy Baking!!!

© 2013 – 2015, Kerry Arslan. All rights reserved.

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