📝 About This Recipe
Transport yourself to the bustling streets of Istanbul with this authentic Simit recipe, the iconic circular bread encrusted in toasted sesame seeds. Known for its unique 'molasses bath' technique, this bread offers a delightful contrast between a shatteringly crisp exterior and a soft, chewy heart. It is the quintessential Turkish breakfast staple, offering a nutty, slightly sweet, and deeply savory experience in every bite.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting; high-protein flour works best)
- 1 1/4 cups Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard envelope)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 1 1/2 teaspoons Salt (fine sea salt preferred)
- 1/4 cup Vegetable oil (sunflower or light olive oil)
The Molasses Dip (Pekmez)
- 1/2 cup Grape molasses (can substitute with honey or maple syrup if unavailable)
- 1/4 cup Water (room temperature)
- 1 teaspoon All-purpose flour (to help the coating adhere)
The Coating
- 1 1/2 cups Raw sesame seeds (to be toasted for maximum flavor)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture and the vegetable oil.
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3
Using a dough hook or your hands, mix until a rough dough forms. Knead for about 8-10 minutes by hand (or 5-6 minutes on medium-low speed in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for about 60-90 minutes, or until it has doubled in size.
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5
While the dough rises, toast the sesame seeds in a wide skillet over medium heat. Stir constantly for 5-7 minutes until they are golden brown and fragrant. Transfer to a shallow wide dish to cool.
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6
Prepare the dipping liquid by whisking the grape molasses, water, and 1 teaspoon of flour in another shallow wide dish until smooth.
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7
Punch down the risen dough and divide it into 12 equal-sized pieces (about 70-80g each). Roll each piece into a smooth ball.
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8
Take two balls and roll each out into a long rope, roughly 15-18 inches long. Place the two ropes side-by-side.
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9
Twist the two ropes together in opposite directions to create a braided effect. Join the ends to form a ring, pressing and rolling the overlapping ends firmly against the counter to seal them.
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10
Dip each ring first into the molasses mixture, ensuring it is fully submerged and coated on all sides.
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11
Immediately drop the wet ring into the toasted sesame seeds. Press gently so the seeds adhere thickly to every surface of the dough.
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12
Place the rings on a baking sheet lined with parchment paper. Gently stretch the rings outward to enlarge the center hole, as they will puff up during baking. Let them rest for 20 minutes.
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13
Preheat your oven to 400°F (200°C). Bake the simit for 20-25 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom.
💡 Chef's Tips
Toasting your own sesame seeds is non-negotiable for that authentic nutty flavor. If the dough is too springy when rolling into ropes, let it rest for 5 minutes to relax the gluten. Grape molasses (Pekmez) provides the traditional dark color and slight tang; don't skip it if you can find it at a Mediterranean market. Ensure your oven is fully preheated to ensure the crust sets quickly for maximum crunch. Store leftovers in a paper bag to maintain crispness, though they are best enjoyed fresh.
🍽️ Serving Suggestions
Serve warm with a side of feta cheese, black olives, and sliced cucumbers. Pair with a glass of hot Turkish black tea served in a traditional tulip glass. Spread with thick cream (Kaymak) and a drizzle of honey for a sweet breakfast. Slice horizontally and fill with tomato, halloumi, and fresh mint for a quick sandwich. Enjoy on the go just like the locals do in the streets of Karaköy.