Air Fryer Turkish Bread Recipe

A soft, fluffy bread with a golden crust, adapted for the air fryer to provide fresh homemade bread without heating an entire oven. Perfect for breakfast, lunch, dinner, or snacks, this recipe uses simple pantry ingredients to create a bakery-quality loaf with a light, airy texture and slightly chewy bite.

Equipment

• Air fryer
• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough scraper
• Clean kitchen towel
• Rolling pin or your hands
• Pastry brush
• Sharp knife or bread lame
• Cooling rack

Ingredients

• 500 grams bread flour
• 7 grams instant yeast
• 1 tablespoon sugar
• 1½ teaspoons salt
• 300 ml warm water
• 3 tablespoons olive oil
• 1 tablespoon plain yogurt
• 1 teaspoon lemon juice
• 1 egg yolk
• 1 tablespoon milk
• 1 tablespoon olive oil for brushing
• 1 tablespoon sesame seeds
• 1 tablespoon black nigella seeds (optional)
• Extra flour for dusting

Instructions

1. Pour warm water into a large mixing bowl. Add sugar and stir until dissolved. Sprinkle instant yeast over the surface and let sit for five minutes until bubbly and foamy.
2. Add olive oil, yogurt, and lemon juice to the yeast mixture and stir until well combined.
3. Gradually add bread flour while mixing continuously. Add salt after the first portion of flour is incorporated. Mix until a rough, slightly sticky dough forms.
4. Transfer dough to a lightly floured surface. Knead for 10 to 12 minutes until smooth, soft, elastic, and only slightly tacky. Add extra flour one tablespoon at a time only if extremely sticky.
5. Shape dough into a smooth ball. Place in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap.
6. Let rise in a warm place for about 1½ hours or until doubled in size.
7. Gently press down to release air. Transfer to a floured surface and shape into a large oval or round loaf approximately 1 inch thick that fits comfortably in the air fryer basket.
8. Place shaped dough on parchment paper cut to fit the basket. Cover with a towel and let rise for another 30 to 40 minutes until noticeably puffy.
9. Preheat the air fryer to 170°C (340°F) for 3 to 5 minutes.
10. Mix egg yolk and milk in a small bowl. Brush the entire surface of the dough with the egg wash.
11. Press shallow dimples over the surface with fingertips. Lightly score a crisscross pattern across the top with a sharp knife.
12. Sprinkle sesame seeds and nigella seeds evenly over the top.
13. Place the parchment paper with the dough into the preheated air fryer basket. Cook at 170°C (340°F) for 14 to 18 minutes.
14. Check after 10 minutes; if browning too quickly, loosely cover with aluminum foil for the remaining time. The bread is done when golden-brown, sounds hollow when tapped, and reaches an internal temperature of 93–96°C (200–205°F).
15. Remove carefully and transfer immediately to a cooling rack. Cool for at least 20 minutes before slicing.

Notes

Yogurt makes the bread softer and helps it stay fresh longer. Always use bread flour for the best chewy texture. Do not rush rising stages. If the air fryer is small, divide the dough into two smaller loaves. Rotate the basket halfway through cooking if heating is uneven. Store cooled bread in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months. Reheat in the air fryer at 160°C (320°F) for 3 to 5 minutes.

Nutrition

Calories: 260 · Protein: 8 grams · Carbohydrates: 44 grams · Fat: 6 grams · Saturated Fat: 1 gram · Fiber: 2 grams · Sugar: 2 grams · Sodium: 350 mg