خبز على الطريقة التركية

We place the flour, yeast, sugar, and milk into a stand mixer bowl and knead on medium speed for 2 minutes.

We add the salt and knead for another minute.

We gradually add the cold butter cubes while kneading, until fully incorporated.

We continue kneading for 10 to 15 minutes until we get a smooth and elastic dough.

We cover the dough and leave it to rise in a warm place until it doubles in size (about 1 hour, depending on room temperature).

After proofing, we deflate the dough and knead it lightly.

We divide the dough into equal balls and shape them into rounds.

We roll each ball into a flat circle on a floured surface.

We brush half of each circle with olive oil, then fold it into a half-moon shape.

We place the pieces on a baking tray and let them proof again for 15–20 minutes.

We brush the tops with water and sprinkle with white sesame seeds.

We bake in a preheated oven at 165–170°C (with top and bottom heat + turbo/convection) for 15–20 minutes or until golden brown.