Simit is a type of round bread prominent in Ottoman and Middle Eastern cuisines. It is often covered in sesame seeds but sometimes includes flax, poppy, or sunflower seeds. There are regional variations in crunchiness, size, and chewiness of simit. Below is a simple guide on how to make this bread at home.
A) Ingredients for Dough Preparation
- 1 tablespoon sugar
- 500g (3 + ¼ cup) hi gluten flour
- 1 teaspoon salt
- 2 tablespoon dry instant yeast
- 300ml warm water
B) Ingredients for the Coating Preparation
- 300g (about 1 and ½ cups) of toasted sesame seeds
- ½ cup molasses (grape)
- 1 tablespoon flour
- ¼ cup water
C) Preparation Steps
1. Make The Dough
- Sift the flour, salt, and yeast into a large bowl and mix. Slowly add the water, stirring with your hands as you go.
- Knead the dough until it is smooth, non-sticky, and elastic, for about 5 minutes.
- Let it sit at room temperature for an hour, covered so it can double in size.
2. Prepare The Simit Coating
- Mix the molasses, water, and flour in a medium bowl using a whisk. Put the mixture aside.
- Transfer the sesame seeds to a separate bowl. Put the mixture aside.
- Toast the sesame seeds in a pan if you are using raw ones.
3. Shape the Simit Dough
- When the dough doubles in size after 1 hour, punch it down and transfer it to a floured surface.
- Shape it into a log and cut it into six equal pieces. And then cut each piece into two. You will have 12 pieces in total.
- Grab two pieces and roll them into a rope, 20 inches/50cm in length. Put these side by side and stick the ends by pinching.
- Twist in opposite directions to make a braid.
- Combine the two ends by pinching them together and make a ring.
- Repeat these steps for the remaining dough balls.
4. Coat the Simit Dough and Bake
- Soak the simit ring into the molasses mixture and put it into the sesame seed bowl.
- Transfer onto a parchment paper-lined baking sheet and bake in the preheated oven at about 425F or 220 degrees.
- Leave it for15-20 minutes until golden.