Simit

Simit is a crisp, deeply golden ring bread coated generously in toasted sesame seeds, with a thin crackly crust and a pleasantly chewy interior. The molasses wash gives it its characteristic color and subtle sweetness, making it irresistible fresh from the oven.

Nutrition · per serving

713kcal

19gProtein

89gCarbs

29gFat

8gFiber

2 servings

Ingredients

9 items

Hamur

bread flour250 g

instant yeast4 g

fine salt5 g

sugar8 g

lukewarm water150 g

olive oil10 g

Kaplama

grape molasses35 g

water35 g

toasted sesame seeds80 g

Tips

•If your sesame seeds are not already toasted, toast them in a dry pan over medium heat for 3-5 minutes, stirring constantly, until golden and fragrant; cool before using.
•Grape molasses is traditional, but date molasses can work in a pinch, though the flavor will be less classic.
•For a more authentic bakery-style finish, place a small metal tray of hot water on the oven floor during baking to encourage shine and a slightly thinner crust.
•Serve with Turkish tea, olives, sliced tomato, cucumber, and vegan cheese or jam for a classic street-breakfast feel.

Steps

1
Preheat the oven to 220°C and line a baking tray with baking paper. In a mixing bowl, combine the bread flour, instant yeast, fine salt, and sugar. Add the lukewarm water and olive oil, then mix until a shaggy dough forms.
250 g bread flour4 g instant yeast5 g fine salt8 g sugar150 g lukewarm water10 g olive oil
2
Knead the dough for 8-10 minutes until smooth and elastic. It should feel soft but not sticky; if it sticks heavily, dust your hands very lightly rather than adding much extra flour. Cover and let it rest for 15 minutes so the gluten relaxes and shaping is easier.
3
Divide the dough into 4 equal pieces, about 106 g each. Roll each piece into a rope about 35-40 cm long. Twist 2 ropes together, pinch the ends firmly, then join into a ring and seal well. Repeat with the remaining 2 ropes to make 2 rings.
4
In a shallow bowl, whisk together the grape molasses and water. Put the toasted sesame seeds in a second shallow bowl. Dip each ring first in the molasses mixture, coating all sides, then press into the sesame seeds until generously covered. Transfer to the tray, leaving space between them.
35 g grape molasses35 g water80 g toasted sesame seeds
5
Bake for 16-18 minutes until deeply golden brown and crisp on the outside. For the best simit color, rotate the tray halfway through baking. The rings should feel light for their size and sound slightly hollow when tapped underneath.
6
Cool on the tray for 5 minutes before serving. Simit is best eaten warm, when the crust is crackly and the center is still tender.

Origin & History

Simit is one of Turkey’s most iconic street foods, especially associated with Istanbul, where vendors have sold these sesame-crusted rings for centuries. Its roots trace back to the Ottoman period, and it remains a daily breakfast staple enjoyed plain or alongside tea, cheese, olives, and fresh vegetables.

turkish bread vegan sesame street-food baked breakfast

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Steps

Preheat the oven to 220°C and line a baking tray with baking paper. In a mixing bowl, combine the bread flour, instant yeast, fine salt, and sugar. Add the lukewarm water and olive oil, then mix until a shaggy dough forms.

250 g bread flour4 g instant yeast5 g fine salt8 g sugar150 g lukewarm water10 g olive oil

Knead the dough for 8-10 minutes until smooth and elastic. It should feel soft but not sticky; if it sticks heavily, dust your hands very lightly rather than adding much extra flour. Cover and let it rest for 15 minutes so the gluten relaxes and shaping is easier.

Divide the dough into 4 equal pieces, about 106 g each. Roll each piece into a rope about 35-40 cm long. Twist 2 ropes together, pinch the ends firmly, then join into a ring and seal well. Repeat with the remaining 2 ropes to make 2 rings.

In a shallow bowl, whisk together the grape molasses and water. Put the toasted sesame seeds in a second shallow bowl. Dip each ring first in the molasses mixture, coating all sides, then press into the sesame seeds until generously covered. Transfer to the tray, leaving space between them.

35 g grape molasses35 g water80 g toasted sesame seeds

Bake for 16-18 minutes until deeply golden brown and crisp on the outside. For the best simit color, rotate the tray halfway through baking. The rings should feel light for their size and sound slightly hollow when tapped underneath.

Cool on the tray for 5 minutes before serving. Simit is best eaten warm, when the crust is crackly and the center is still tender.

Origin & History