Turkish Bread

Directions

1. 1
   To make the starter, combine 1/2 tsp yeast with milk and 1/4 cup warm water in a small bowl. Whisk until yeast has dissolved then stir in 1 cup flour. Cover and let stand in a warm place for at least 6 hours or overnight.
2. 2
   Combine remaining yeast with sugar and 1 2/3 cups warm water in a small bowl. Whisk until yeast has dissolved. Cover and let stand in a warm place for 10 mins, or until slightly foamy.
3. 3
   Turn starter out onto a floured work surface and knead for 2 mins, or until smooth. Cut into 3/4 inch chunks.
4. 4
   Sift salt and remaining flour into a large bowl. Add foamy yeast mixture, starter pieces and oil and mix until combined. Turn out onto a floured work surface and knead for 2 mins, or until almost smooth. Place in a greased bowl, cover and let proof in a warm place for 40 mins, or until doubled in size.
5. 5
   Turn dough out onto a floured work surface and knead until smooth. Cut dough into 2 portions. Knead each portion for 5 mins, or until smooth and elastic.
6. 6
   Place each portion into a separate greased bowl, cover and let proof in a warm place for 40 mins, or until almost doubled in size.
7. 7
   Preheat oven to 450°F. Roll each piece of dough into an oval about 14 inches long. Make indents evenly over dough with your fingers. Dust with a little flour then sprinkle with sesame seeds. Cover with greased plastic wrap to prevent drying out while baking trays are being heated.
8. 8
   Place 2 lightly greased baking trays in oven for 3 mins. Quickly remove plastic wrap from dough and place dough on hot trays. Bake for 12 mins, or until browned.