Turkish Vegan Bread 

Ingredients Overview:

  • Base: White bread flour, yeast, warm almond milk, warm water, olive oil
  • Flavoring: Sugar, salt
  • Glaze: Vegan butter, vegan yogurt, molasses, flour, turmeric
  • Topping: Sesame seeds & nigella seeds

Steps:

  1. Activate yeast in warm liquids.
  2. Mix dough, knead lightly with extra flour.
  3. First rise – 30 min.
  4. Shape & flatten into round discs.
  5. Second rise – 20 min.
  6. Glaze and create the signature pattern.
  7. Final rise – 10 min.
  8. Bake at 200°C for 15–18 minutes.
  9. Steam soften with damp tea towel.

✅ Optional Tips:

  • Flour Swap: You can sub 20–30% of the white flour with whole wheat for a slightly heartier version without compromising texture.
  • Add-ins: Mix a little za’atar or dried rosemary into the dough for extra flavor.
  • Crispy Base? Dust the tray with semolina instead of breadcrumbs/flour.
  • Make Ahead: You can refrigerate the dough overnight for deeper flavor — just bring to room temp before shaping.

🍞 Texture & Flavor Notes:

  • Crust: Soft, slightly crisp edges thanks to the glaze.
  • Inside: Light, fluffy, pillowy.
  • Taste: Slight sweetness from molasses glaze, plus savory nuttiness from seeds.

⚖️ Nutrition Check:

This is hearty bread! At 1,606 kcal per whole bread, it’s definitely a meal base or sharer. Here’s a breakdown per half bread (~270g):

  • Calories: ~800 kcal
  • Protein: ~21g
  • Carbs: ~150g
  • Fat: ~10g
  • Fiber: ~0.9g

Perfect for sharing with dips like hummus, baba ghanoush, or soups like lentil or tomato.