Kulaç Soda Bread

On a large baking tray or a clean work surface, mix together the dry ingredients: flour, baking powder and salt.

Make a well in the middle and add the yogurt. Using your hands slowly combined the ingredients together to start to form a dough.

Kneed the dough on a floured surface, adding extra flour if you find the texture too sticky. The dough is ready when it is of a pizza dough texture and still very slightly sticky, this should only take a few minutes.

Heat the oven to 200°C (180°C fan) / 400°F. On a baking tray add a little oil and put the dough on top. Shape and flatten the dough into a circle shape ensuring the height of the dough is about 5cm.

Cover the dough with a little bit of olive oil, ensure it is fully covered.

You can bake the Kulaç as it is or you can create patterns which also helps with even cooking. The most common patterns are using the back of a fork to slightly press down to create line dents all over or spiking the dough with the fork.

Place on the bottom shelf of the preheated oven. Bake for 40 minutes, until the bread is golden, firm to the touch and sounds hollow when tapped underneath.

Once removed from the oven, stand upright or place on a cooling rack to allow the Kulaç to cool.

Cut the Kulaç the way you would a cake into 8 slices. If you are serving warm you may want to snap and pull apart the bread with your hands instead.