Turkish Simit Breakfast

Ingredients

• 2.5 cups all-purpose flour
• ¾ cup warm water (110°F)
• 1.5 teaspoons instant yeast
• 1 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon sugar
• 3 tablespoons molasses or tahini
• 2 tablespoons water
• ¾ cup sesame seeds
• 2 tablespoons black sesame seeds (optional)
• 200 grams white feta cheese
• ½ cup Kalamata olives
• 1 medium fresh tomato
• 1 medium fresh cucumber

Instructions

1. 1

   Combine 0.75 cup warm water (110°F), 1.5 teaspoons instant yeast, and 0.5 teaspoon sugar in a small bowl. Stir gently and let sit for 5 minutes until foamy — this tells you your yeast is alive and ready to work.

2. 2

   In a large bowl, whisk together 2.5 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and pour in the yeast mixture and 1 tablespoon extra-virgin olive oil.

3. 3

   Mix with your hands until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes, folding the dough back toward you, rotating, and pressing with the heel of your hand until it becomes smooth and elastic. It should spring back slowly when you poke it.

4. 4

   Shape the dough into a ball and place it in an oiled bowl, turning to coat all sides. Cover with a damp kitchen towel and let rise in a warm spot (75-80°F) for 1.5 hours until doubled in size — you should see bubbles under the surface when you peek.

5. 5

   Turn the dough out onto a lightly floured surface and divide into 8 equal pieces. Working with one piece at a time, roll each into a 12-inch rope about the thickness of your thumb — keep the others covered so they don't dry out.

6. 6

   Form each rope into a ring by overlapping one end over the other by about 2 inches, then pinching firmly to seal. The ring should be about 4 inches in diameter with a 2-inch hole in the center.

7. 7

   Arrange the simit rings on parchment-lined baking sheets, spacing them 2 inches apart. Cover with a damp towel and let proof for 45 minutes — they should be pillowy and puffed but not doubled.

8. 8

   Preheat your oven to 400°F with a rack in the middle position. While it preheats, stir together 3 tablespoons molasses (or tahini) and 2 tablespoons water in a small bowl until smooth — this acts as an adhesive for the sesame seeds.

9. 9

   Place 0.75 cup sesame seeds in a shallow bowl and mix in 2 tablespoons black sesame seeds if using. Working with one simit at a time, brush generously with the molasses mixture on both sides, then dip into the sesame mixture, pressing gently so the seeds stick. Return to the baking sheet.

10. 10

    Bake for 20-25 minutes until deep golden brown all over and crispy to the touch — the simit should sound hollow when you tap the bottom. If the sesame seeds brown too quickly, tent loosely with foil after 15 minutes.

11. 11

    Transfer simit to a wire rack to cool for 10 minutes — they'll continue to crisp as they cool. While still warm, slice one in half and lightly toast in a toaster or under the broiler for a crispier texture.

12. 12

    Crumble or slice 200 grams white feta cheese onto a plate. Arrange a warm simit alongside with 0.5 cup Kalamata olives, sliced fresh tomato, and sliced cucumber. Serve with strong Turkish tea, tearing the simit into pieces and eating it with cheese and olives as you sip — this is the traditional way.

Tools you’ll need

• small mixing bowl
• large mixing bowl
• whisk
• linen kitchen towel
• chef's knife
• measuring cups and spoons
• parchment paper
• baking sheet
• shallow bowl
• pastry brush
• instant-read thermometer (optional but helpful for water temperature)
• wire cooling rack

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