Simit are the famous Turkish sesame rings with a deeply golden, crisp crust and a soft, airy crumb. In this yeast-free version, baking powder gives the dough its lift, while grape molasses (pekmez) provides the signature color and caramel depth. Perfect with tea, cheeses, and fresh vegetables.
Ingredients
- All-purpose flour — 4.9 cups | 550 g
- Sunflower oil — 6 tbsp | 90 ml
- Water — 1 cup | 250 ml
- Sugar — 1 dessert spoon | 1 dessert spoon
- Salt — 1 dessert spoon | 1 dessert spoon
- Baking powder — 1 tsp | 5 g
For coating:
- Grape molasses (pekmez) — 3.9 oz | 110 g
- Water — 1/3 cup + 1 tbsp | 80 ml
- Toasted sesame seeds — as needed
How to make it
- Preheat the oven to 425°F | 220°C, top and bottom heat. Line a baking sheet with parchment.
- Mix the flour, baking powder, salt, and sugar. Pour in the water and sunflower oil, then knead into a soft, elastic dough that no longer sticks to your hands.
- Cover the dough and rest for 10–15 minutes so the gluten can relax.
- Mix the pekmez with 80 ml of water until smooth. Spread the toasted sesame seeds in a wide plate.
- Divide the dough into 8 equal pieces. Roll each piece into a rope about 18–20 in | 45–50 cm long, fold in half, twist, then join into a ring and pinch the seam firmly.
- Dip each ring into the pekmez mixture, then coat thoroughly in sesame seeds.
- Transfer to the baking sheet and let rest for 10 minutes.
- Bake for 15–20 minutes, until deeply golden and crisp.
- Move to a wire rack and cool for 5 minutes. Serve warm.
Serving and storage
- Serve with feta, cream cheese, olives, herbs, and tomatoes.
- Store cooled simit in an airtight bag for up to 2 days. Reheat for 3–5 minutes at 350°F | 180°C.
Nutritional value
Approx. per serving (1 simit out of 8):
| Item | Amount |
|---|---|
| Calories | ≈ 460 kcal |
| Protein | ≈ 9 g |
| Fat | ≈ 18 g |
| Carbohydrates | ≈ 63 g |
| Fiber | ≈ 3–4 g |
| Sodium | ≈ 300 mg |
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Tips and variations
- Bring out the sesame flavor in advance by lightly toasting it in a dry skillet until fragrant.
- No pekmez? Mix thick molasses or dark molasses with water 1:1. A pinch of sugar may be added to encourage caramelization.
- For an even crisper crust, bake on a well-heated stone or a heavy baking sheet.
- The ropes are easier to twist if you lightly oil your hands.
FAQ
What can I use instead of grape molasses (pekmez)?
Dark molasses, thick molasses, or a 1:1 mix of molasses and water will work well. In a pinch, use pomegranate syrup diluted with water, though the flavor will be milder.
Why does yeast-free simit still turn out fluffy?
The rise comes from baking powder, while the short rest makes the dough more elastic so the crumb stays soft and airy inside.
How do I make the crust more golden and crisp?
Coat generously in sesame, preheat the oven well to 425°F | 220°C, and bake on a hot tray. For the final 1–2 minutes, you can switch on convection.