Turkish Simit Bread Medium

Makes 8


  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  • 300ml water
  • 1 tablespoon of honey
  • 3 tablespoons of grape molasses
  • 2 tablespoons of water
  • 4 tablespoons of sesame seeds


Pour the flour into a large bowl, add the dried yeast and salt, combine.

Pour the oil, honey and water all over the flour, and mix well.

Tip onto a lightly floured work surface and knead.

Once the dough is satin-smooth, place it in a lightly-oiled bowl and leave to rise for 1 hour until doubled in size.

When risen, divide into 8 buns.

Cut each bun in half and roll into a sausage shape (around 20cm long).

Twist the 2 together to create the classic pleated shape and pinch the ends together.

Combine the molasses and water together and spread the seeds on a plate.

Dip the top of the Simits in the molasses and water mixture and then into the sesame seeds.

Place them on a baking sheet to prove for further 30 minutes until doubled in size.

Heat oven to 220C.

Bake for 120 minutes until golden brown and sounding hollow when tapped underneath.

Cool on a wire rack.