Turkish Simit Bread
Simit is a delicious sesame-bathed, circular bread sold in bakeries and street carts all over Turkey, available any time and most anywhere. This twisted bread ring is coated with molasses and sesame seeds then baked until crisp on the outside and chewy on the inside. You can also find similar breads in the surrounding countries. In the Middle East for example, a bread similar to simit called ka’ak, is very popular. Simit is kind of like a bagel, but they don’t include the boiling step that bagels require. Instead, you dip them into a thin molasses solution to adhere the sesame seeds before baking. This imparts a hint of sweetness but the resulting bread maintains its savoriness.
Ingredients:
- 2 tablespoons active dry yeast
- 1 leveled tablespoon sugar
- 1/3 cup lukewarm water
- 4 cups all-purpose flour
- 1 1/2 cups water
- 1 tablespoon canola oil
- 3/4 cup molasses
- 1/3 cup water
- 2 cups sesame seeds
Directions:
Proof the yeast: In a large mixing bowl, add yeast, sugar, and lukewarm water, mix and let sit for 15 minutes, until yeast becomes frothy.
Once proofed, add flour to the yeast mix.
Then slowly add 1 1/2 cups of water.
Knead the dough with your hands until you have a moldable and shapeable dough.
Oil a large bowl and transfer the dough to it. Cover with a kitchen towel and let it sit for an hour and a half till it doubles in size.
When the dough has doubled, sprinkle some flour on the countertop, dump dough onto counter and knead into a thick tube shape.
Cut dough into 7 equal size pieces.
Sprinkle some more flour onto the countertop, and rub each piece into a long thin rope-like dough.
Fold each rope-dough in half, then use your hands to twist together into a braid, twisting and stretching at the same time.
Join the ends to make a circle and press to seal.
In one shallow bowl, dilute together the molasses and water.
In another shallow bowl, place the sesame seeds.
Dip each ring into diluted molasses, make sure its covered on both sides. Drain well.
Then, roll each ring in sesame seeds, turning gently to coat on both sides.
Line two baking trays with parchment paper and place the rolls on the tray.
When all rolls are on the tray, set aside to slightly puff up for 25 - 30 minutes.
Preheat oven to 425 degrees F.
After the rolls have puffed, place in oven and bake until cooked through to a golden color, about 15 - 18 minutes.
Transfer to serving plate and enjoy!
Notes
The amount of protein in flour is important to have the right flavor in simit, it must be 13 or more. We searched for the right flour at the market, but it wasn’t very easy, so we had to visit a few markets and finally found one with 14. Check out its label before buying!
Use toasted sesame seeds for a good simit taste. If you can’t find them toasted at the market, toast them yourself beforehand. To do this, heat a non-stick pan and toast the sesame seeds by stirring occasionally until light brown and you feel that nutty flavor.
In the coating mixture, don’t leave the flour out. It gives a consistency and helps the mixture stick on the dough ring.For a crunchier result, just like we do when baking bread, spray some water into the oven right after you put the prepared dough rings in the oven.
