Social media star and baker Betül Tunç’s love of dough was first sparked by the traditional Turkish recipes of her youth. Growing up in Erzurum, a city in north-eastern Turkey known for its long, dark winters, she would bake breads and desserts for her mother and sisters.

Tunç’s devotion to all things baking continued to grow over the years. Now based in the US city of Blacksburg, Virginia with her family, she inspires her millions of followers on social media to transform simple doughs into nourishing and beautiful dishes.

Her debut dough-based cookbook Turkuaz Kitchen is a trove of sweet and savoury bakes from all over the world.

Here, Tunç shares three popular international bread recipes.

Garlic naan

Naan was my introduction to Indian cuisine. It was love at first bite, and I couldn’t wait to create my own version. The dough, enriched with yoghurt and brushed with butter and fresh herbs as it comes out of the oven, produces a bread with a unique softness and flavour.

INGREDIENTS

Dough

• 165g full cream milk, warmed, plus more as needed
• 1½ tsp (5g) instant yeast
• 1 tsp white sugar
• 62g full-fat yoghurt
• 2 tbsp neutral oil
• 325g plain flour, plus more for dusting
• ¾ tsp baking powder
• 1 tsp cooking salt

Garlic butter

• 4 tbsp (56g) unsalted butter, melted
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• extra virgin olive oil, for cooking the naan

METHOD

1. Make the dough: In a large bowl, combine the milk, yeast, and 1⁄2 teaspoon of the sugar and let rest for 5-7 minutes. Add the yoghurt and oil and whisk to combine (see notes). Add the flour, baking powder, salt, and remaining ½ teaspoon sugar. Combine, using your hands or a dough whisk, periodically squeezing to bring the dough together. While in the bowl, knead for 3-5 minutes, until almost smooth. Cover the dough with a clean tea towel or cling film and let rest for 10-15 minutes.
2. Lightly flour a work surface and use a bench scraper to transfer the dough into the middle. Knead the dough for 4-5 minutes, until smooth. Shape the dough into a ball and place it in the bowl. Cover and let rest until doubled in size, 1-1½ hours.
3. To make the garlic butter, whisk the melted butter, garlic, and parsley together in a small bowl.
4. Lightly flour a work surface and place the dough in the middle. Roll the dough into a log and use a sharp knife or bench scraper to cut it into 6 equal portions (about 98g each). Place the pieces on a baking sheet and cover with cling film to avoid drying.
5. Heat a nonstick frying pan over medium-high heat. Drizzle some olive oil onto a paper towel and lightly wipe the bottom of the heated pan. Using a rolling pin, roll a piece of dough into an oval about 15cm × 23 cm and about 0.5cm thick. Immediately place the dough on the pan and cook for 10-15 seconds. Continue flipping and cooking until fully cooked, about 60-90 seconds total. Remove it from the pan and immediately brush it with the garlic butter. Keep the cooked naan under a tea towel or in a covered bread holder to keep warm. Repeat this process with the remaining dough.

Notes

• Store leftover naan in airtight storage bags at room temperature for 1-2 days or in the freezer for up to 1 month. Heat in a frying pan before serving. If frozen, let thaw at room temperature before warming.
• If your yoghurt is very thick, similar in consistency to sour cream, add 1-2 tablespoons of extra milk to achieve the proper consistency

Makes 6 pieces

Pitas

Behind my tranquil Instagram videos lies a whirlwind of creative chaos that leaves me exhausted after filming days. I devote the days following a shoot to relaxation, often treating myself with a delicious homemade pita sandwich, savoured at a slow pace. Trust me, a good pita can wipe away all weariness.

INGREDIENTS

• 2 tsp (6g) instant yeast
• ½ cup plus 5 tbsp (180g) warm water (43C)
• 1 tsp white sugar
• 293g plain flour, plus more as needed
• 32g wholemeal flour
• 55g full-cream milk
• 2 tbsp extra virgin olive oil
• 1 tsp cooking salt

METHOD

1. In the bowl of a stand mixer (or in a large bowl), combine the yeast, 110g of the water, and the sugar. Stir together and let rest for 5-7 minutes, until foamy. Add the flours, the remaining 70g water, the milk, olive oil and salt. Snap on the dough hook and knead the dough on low speed for 2 minutes. (If kneading by hand, bring the dough together using your hands or a bowl scraper.) Increase the speed to medium-low or medium and knead for another 5-6 minutes, until the dough is smooth. (If kneading by hand, knead for 4-5 minutes in the bowl. If the dough is too sticky, you can add 1-2 tablespoons more flour.) Cover the dough with a clean tea towel or cling film and let rest for 15 to 20 minutes.
2. Uncover and transfer the dough to a work surface. Using your hands, knead for 2-3 minutes, until perfectly smooth. Return the dough to the bowl and cover with cling film. Let rest until doubled in size, 1-1½ hours.
3. Lightly flour a baking tray and set aside. Place the dough on a lightly floured work surface and roll into a log. Using a sharp knife or bench scraper, divide the dough into 7 equal portions. Round each piece of dough into a smooth ball. Place on the prepared baking sheet and loosely cover with cling film. Let rest for 15-20 minutes.
4. Preheat the oven to 240C fan-forced (260C conventional) with a baking steel on the second-to-top rack (see Notes). Ensure the steel heats for at least 10-15 minutes. Perform the water drop test to ensure it is properly heated by drizzling a few drops of water onto the heated surface. If it immediately sizzles away, it’s hot enough! If not, allow it to heat for a few more minutes before retesting.
5. Beginning with 2 or 3 balls of dough, roll each into a 15-18cm rounds 0.5cm thick and place them carefully onto a pizza paddle. Use the paddle to carefully transfer the pitas to the hot baking steel.
6. Bake for 2-3 minutes while watching and remove them to a cooling rack once puffed up and lightly browned. After cooling for 30-60 seconds, place the pitas in a tortilla warmer or on a plate covered with a clean tea towel to avoid drying out.
7. Repeat this process with the next batch of dough balls. Be sure to keep them warm and covered until serving.

Notes

• A baking steel is a thick sheet of steel cut to fit in an oven. For flatbread pitas, you can also cook them in a very hot frying pan. After rolling the dough, place one round of pita in the hot pan and let each side cook for 10 seconds, flipping until each side has been cooked for 60-70 seconds. Remove from the heat and keep in the tortilla warmer until ready to use. Cooking them this way will not create the pita pocket, though.
• Store cooled pitas in an airtight storage bag for 2-3 days at room temperature and warm in a 160C fan-forced (180C conventional) oven for 2-3 minutes before serving. You can also store them in the freezer with baking paper between the pieces for 2-3 months.

Makes 7 pieces

Bagels

When I first moved to the United States, the classic American bagel was my saving grace. I tasted it for the first time on the morning we arrived and it was love at first bite. You see, I’m a creature of habit, and I tend to cling to the familiar, especially when I’m in a new place. Changing my routines or adapting to new ones isn’t something I’m very good at. My husband introduced me to bagels, probably in an attempt to fill the void left by the absence of Turkish simits in our morning meals. And, boy, did it work! I became a bagel enthusiast almost instantly. I’m not sure if it was the comforting routine of a bread product at breakfast or just the fact that bagels are downright delicious, but they quickly became a staple in our household. So, for all you bagel lovers out there, I’ve got a treat for you. Give this recipe a try and let the simple joy of a well-made bagel grace your breakfast table.

INGREDIENTS

Bagels

• 2¼ tsp (7g) instant yeast
• 330g warm water (43C)
• 2 tbsp white sugar
• 490g bread flour, plus more as needed
• 1½ tsp cooking salt
• 1.75 litres water, for cooking
• 2 tbsp molasses, for cooking
• 1 tsp bicarb soda, for cooking

Toppings

• 48g bagel seasoning
• 35g poppy seeds
• 40g sesame seeds

METHOD

1. Make the bagels: In the bowl of a stand mixer (or in a large bowl), combine the yeast, 220g of the warm water, and 1 teaspoon of the sugar. Stir together and let rest 5-7 minutes, until foamy. Add the bread flour, remaining sugar, the salt, and the remaining 110g water (it’s OK if it’s cooled down some). Snap on the dough hook and knead the dough on low speed for 2 minutes. (If mixing by hand, bring the dough together using your hands or a bowl scraper. Once everything comes together, turn the mixture out onto a work surface.) Increase the speed to medium-low or medium and knead for another 5-6 minutes, until the dough is smooth. (If kneading by hand, knead for 4 to 5 minutes.) If the dough is too sticky, you can add 2-3 more tablespoons of flour. Cover the dough bowl with a clean tea towel and let rest for 15-20 minutes.
2. Flour a work surface. Uncover and transfer the dough onto the prepared work surface. Using your hands, knead for 2-4 minutes, until smooth.
3. Lightly grease a bowl and transfer the dough into it. Cover with cling film or a clean tea towel and let rest until doubled in size, 50-60 minutes.
4. Lightly flour a work surface and a baking tray. Turn the dough out onto the prepared surface and roll into a log. Using a sharp knife or bench scraper, divide the dough into 8 equal pieces. Roll each piece of dough into a smooth ball. Place the ball on the prepared baking sheet and cover with a clean tea towel or cling film. Repeat with each piece of dough. Let rest for 10-15 minutes at room temperature.
5. Lightly oil your hands and a work surface. Take one piece of dough and roll it into a 25cm rope. Using a rolling pin, flatten about 5cm of one end of the dough. Connect the two ends by wrapping the flattened end around the other. Place on the baking tray once again and cover loosely with cling film. Repeat this shaping process with each piece of dough. Let rest for 10-15 minutes.
6. Preheat the oven to 200C fan-forced (220C conventional). Line 2 baking trays with baking paper.
7. In a large pot, bring the water to a simmer over medium heat. Add the molasses, then stir in the bicarb soda, as it will cause the water to foam. Let the water come to a boil, then reduce the heat to medium-low. Set all the toppings out in shallow dishes and have ready near the stove.
8. Take the bagels and use your thumbs to turn and lightly stretch them from the centre so the middle hole is not too small. Once the water is boiling, add 2 or 3 bagels at a time, giving enough space so the bagels do not touch. Cook for 30 seconds on each side of the bagel (or 60 seconds if you like them chewier), flipping with a straining spoon. Using a straining spoon, remove the bagels from the water and place them on the prepared baking sheets. Allow the water to return to a boil and repeat this process with the remaining bagels.
9. While the bagels are still wet, sprinkle or dip in your preferred topping or leave them plain. Transfer to the oven and bake until deep golden brown, 18-22 minutes.
10. Remove from the oven and let cool on a rack.
11. Serve with your favourite spread or as a breakfast sandwich.

Notes

• You can shape the dough by making a hole in the centre of each dough ball rather than by rolling them into logs. After you roll the dough into balls and let rest for 10-15 minutes, dip a wooden spoon or your finger in flour and make a hole in the centre of a dough ball. Put your thumbs in the hole and stretch and turn the dough until there is a 1cm hole. Repeat with each ball of dough and let rest while covered for 10-15 minutes. Follow the rest of the recipe as written.
• If you would like your bagels to be a little larger for sandwiches, you can divide the dough into 6 pieces.
• After the bagels come to room temperature, store them in an airtight storage bag at room temperature for 1 to 2 days and toast lightly before serving. To store in the freezer, let the bagels come to room temperature and slice them in half horizontally before placing them in an airtight storage bag. Store in the freezer for up to 3 months. Before serving, let them come to room temperature and toast in a frying pan or toaster. You can also place the bagels in a cold oven, then heat the oven to 160C fan-forced (180C conventional). By the time it reaches temperature, the bagels will be fresh and warm.

Makes 8 bagels

This is an extract from Turkuaz Kitchen by Betül Tunç, published by Square Peg, $55.