Simit/Koulouri – Turkish/Greek Circular Bread

Koulouri3 (1 of 1)

This circular bread is a part of the Turkish and Greek culture. Simit/Koulouri bread is sold in every corner in Turkey and Greece by street vendors usually.
These rings are incredible tasty, crispy, yet soft inside. They are also good the next day, just pop them in a hot oven for 5 mins to ‘revive’ the crispiness!
One of the best breads I’ve made! Seriously addictive!


  • 11 g Dried instant yeast
  • 250ml Water – lukewarm
  • 30 g Caster sugar
  • 650 g Plain white flour
  • 1 Large egg
  • 30 ml Olive oil 
  • 100 ml Whole milk – lukewarm
  • 8 g Salt


  • 1 cup Sesame seeds
  • 1 tbsp Honey mixed with 2 tbsp of water


Toast sesame seeds on a dry frying pan on a medium heat. Stir constantly with a wooden spatula until they turn golden-brown. Be careful not to burn them – the’ll turn bitter. Transfer into a bowl,  cool.


Put all ingredients in your standing mixer bowl. DO NOT PUT YEAST AND SALT ON TOP OF EACH OTHER. SALT IS KILLING YEAST.

Use the hook attachment. Knead the dough until smooth and elastic for about 10 minutes.

Cover the bowl with the dough with cling film and leave in a warm place to prove for 1 – 1,5 hour(s) until dough doubles in size.

Flip the proved dough on your working surface and knead for a few minutes. Divide into 10 pieces.

Turn your oven on – shaping the dough will take you a while, do not waist the electricity/gas. Preheat to 200C.

Roll each piece into a 70-80 cm ‘sausage’ shape. Pleat them as on the picture below, join the ends and put on the baking sheet (lined with baking paper – you would need two baking sheets).

Do not flour the working surface or you won’t be able to roll the dough into sausages.

Brush each simit with the diluted honey and sprinkle generously with toasted sesame seeds. 


Dunk each simit in the honey/water mixture and than in the sesame seeds coating it thickly all over.

Cover with cling film  and leave to prove for another 20-30 mins.

Bake for about 20-25 minuter until golden.


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 Recipe source:





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