Bazlama
This Turkish bazlama uses yeast, plain yogurt and olive oil for a soft dough cooked in a skillet. Shape it into twelve small or six larger rounds, flip as bubbles appear, and wrap the breads to keep them soft.
Simit
This Turkish street-food bread is shaped from twisted yeast dough into rings, dipped in a diluted molasses sauce and sesame, then baked. This home recipe makes seven rings and includes a clear sesame-allergen warning.
A Turkish home version of simit
Ayşenur Altan presents simit as Turkish street food and gives a seven-ring home recipe. The dough is a plain flour-and-yeast mixture; twisting two strands together gives each ring its ridged form. A diluted molasses coating holds sesame seeds against the surface before baking.
The author says simit dates to the 1500s, but the page does not cite a historical source for that claim. This record describes the contemporary formula and leaves the first historical attestation unknown. It does not use the article's date statement as evidence of an origin.
Sources for this section
Twist, coat and rest the rings
The recipe uses 500 g flour, lukewarm water, sugar, salt, vegetable oil and dried yeast. The amount of oil is inconsistent: the main ingredient list says one tablespoon, and the printable card says one teaspoon.
After kneading until smooth and no longer sticky, divide the dough into seven pieces of about 120 g and rest them for about half an hour. Roll the pieces into ropes, fold and twist the strands, then join the ends into rings. The source schedules a 10–15 minute rest after twisting and another 15 minutes after joining the ends.
Mix a quarter cup of water with two tablespoons of molasses. Dip the rings in the mixture and then sesame seeds, rest them for 15 minutes, and stretch them thinner on a parchment-lined tray. The source gives a final rest of 20–25 minutes before the 180°C bake.
Sources for this section
Sesame is a major allergen
Sesame coats every ring in this recipe. The U.S. FDA lists sesame as a major food allergen. Anyone with a sesame allergy should avoid this bread; keep sesame and sesame-contaminated utensils and surfaces away from food prepared for them.
The stated total time is 1 hour 30 minutes, but the separate rest stages add up to 90–100 minutes before the 25–30 minute bake, so follow the individual timings as printed. The author suggests a sealed container for a couple of days and freezing for longer storage; those are freshness suggestions, not validated safety limits.
Sources for this section
Handle flour and hot trays carefully
Flour is raw before baking. Do not taste the uncooked dough, keep it away from ready-to-eat foods and wash hands, tools and surfaces after handling. Use oven mitts when moving the tray.
Sources for this section
History
Ayşenur Altan describes simit as Turkish street food and associates it with breakfast and snacks. The page claims a history reaching the 1500s but supplies no historical source for that date; this record attributes the claim rather than treating it as an established first attestation. The measured dough and coating method describe her modern home recipe.
Ingredients
Yield 7 rings · Scaling: source batch only
Flour
500 g
plus 2–3 tbsp extra if neededWater for doughLukewarm.
296 mL1¼ cup as recorded
15 mL1 tbsp as recorded
9.9 mL2 tsp as recorded
Amount not stated
The page's ingredient list says 1 tbsp; its printable recipe card says 1 tsp. The source does not resolve this discrepancy.4.9 mL1 tsp as recorded
59 mL¼ cup as recorded
Grape molasses
30 mL2 tbsp as recorded
The source labels the sauce ingredient molasses and discusses grape molasses as the default.Amount not stated
for coating the rings; amount not statedMethod
Risks and precautions · Standard risk
Sesame allergen
Sesame seeds coat the rings. The U.S. FDA lists sesame as a major food allergen.
Hazard sourceRaw flour and dough
Uncooked flour may carry harmful bacteria.
Hazard sourceHot oven and tray
The rings bake on a hot tray and must be handled after baking.
Hazard sourceThis recipe contains sesame. Anyone with a sesame allergy should avoid it; keep sesame and sesame-contaminated tools and surfaces away from food prepared for them.
Control sourceDo not taste raw dough. Keep flour and dough away from ready-to-eat foods, then wash hands, tools and work surfaces after handling.
Control sourceUse oven mitts when moving the hot tray.
Control sourceContains sesame, a major food allergen. Do not serve to anyone with a sesame allergy.
Do not taste raw dough; use care with the hot oven and tray.
- Combine the lukewarm dough water, dried yeast, sugar, vegetable oil, flour and salt in a mixing bowl. Knead until smooth and no longer sticky, adding up to 2–3 tablespoons more flour if needed.
- Divide the dough into seven pieces of about 120 g each. Cover and rest for about 30 minutes.
- Roll each piece into a long rope, fold the rope over itself and twist the strands together. Let the twisted pieces rest for 10–15 minutes.
- Bring the ends together to form a ring and seal the join. Cover and rest for 15 minutes.
- Stir the coating water and grape molasses together. Dip each ring in the sauce, coat with sesame seeds and leave for another 15 minutes.
- Set the oven to 180°C. Transfer the rings to a parchment-lined tray, stretch each into a thinner ring and rest for 20–25 minutes.
- Bake for about 25–30 minutes, until golden.
Conditions
Yield7 rings
Active time45 min
Temperature180°C
Places
Turkey
Documented preparation · Country evidenceAyşenur Altan presents this home method as Turkish simit. This recipe page supports a country association, not an exclusive origin or a universal formula.
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Sources
Turkish Food TravelInspiration · Method · Geography · History
Simit Recipe – All You Need To KnowThe page gives a Turkish seven-ring recipe with 500 g flour, water, sugar, salt, vegetable oil, dried yeast, a diluted molasses-and-sesame coating, several timed rests, and a 180°C bake. It says the rings are about 120 g each and gives tea, cheese and olive serving context. Its introductory ingredient list and printable card disagree about the vegetable oil amount; the page's historical date claim is not supported by a cited historical source.
Cited in: A Turkish home version of simit; Twist, coat and rest the rings; Sesame is a major allergen; Handle flour and hot trays carefully
U.S. Food and Drug AdministrationSafety
Food AllergiesFDA identifies sesame as a major food allergen and lists sesame allergen labeling and cross-contact controls among applicable protections.
Cited in: Sesame is a major allergen
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour may carry harmful bacteria; do not taste raw flour or dough; keep it away from ready-to-eat foods and clean hands and surfaces after handling.
Cited in: Handle flour and hot trays carefully