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Simit
A classic Turkish sesame bread ring, known for its crunchy, sesame-seed-coated exterior and soft, chewy interior. It's a beloved breakfast staple, especially in Istanbul.
ð§ ææ
- 500 g All-purpose flour(Plus extra for dusting)
- 2 tsp Active dry yeast
- 1 tsp Granulated sugar(To activate yeast)
- 300 ml Warm water(Approximately 40-45°C (105-115°F))
- 1 tsp Salt
- 200 g Sesame seeds(Toasted or untoasted, as preferred)
- 3 tbsp Grape molasses (or pomegranate molasses)(For the dipping mixture)
- 100 ml Water(For the dipping mixture)
ðšâð³ äœãæ¹
- 1
Activate the yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
â±ïž 10 minutes - 2
Make the dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.
â±ïž 10 minutes - 3
First rise: Lightly oil the mixing bowl. Place the kneaded dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
â±ïž 1.5 hours - 4
Shape the simit: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 8 equal portions. Roll each portion into a rope about 40-50 cm (16-20 inches) long. To form the ring, bring the two ends of the rope together and twist them slightly, then loop one end over the other and press to seal, creating a circular shape. Alternatively, you can twist two ropes together before forming them into a ring for extra texture.
â±ïž 20 minutes - 5
Prepare for coating: In a shallow dish, combine the grape molasses and 100ml of water. Stir well to create a thin dipping liquid. In another shallow dish, spread the sesame seeds.
â±ïž 5 minutes - 6
Dip and coat: Dip each simit ring into the molasses-water mixture, ensuring it's fully coated. Lift it out and let any excess drip off for a few seconds. Then, place the wet simit into the dish of sesame seeds, pressing gently to coat both sides generously. Place the coated simit rings on a baking sheet lined with parchment paper, leaving some space between them.
â±ïž 15 minutes - 7
Second rise (optional but recommended): Cover the coated simit rings loosely with plastic wrap or a clean kitchen towel and let them rest for another 15-20 minutes. This helps them puff up slightly before baking.
â±ïž 20 minutes - 8
Bake the simit: Preheat your oven to 220°C (425°F). Bake the simit for 18-20 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through baking for even browning.
â±ïž 20 minutes - 9
Cool and serve: Transfer the baked simit to a wire rack to cool slightly. Simit is best enjoyed warm, fresh from the oven.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âFor a crispier crust, ensure a generous coating of sesame seeds.
- âTwisting two ropes of dough together before forming the ring adds a delightful texture.
- âThe molasses-water dip is crucial for both flavor and helping the sesame seeds adhere.
- âSimit is best enjoyed the same day it's baked, ideally still warm.
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- Add a small piece of cheese (like feta or kasar) in the center before sealing the ring.
- Make smaller 'bebek' simit (baby simit) by dividing the dough into smaller portions.