Preheat the Oven: Preheat your oven to 475°F (245°C). Place a baking stone or an inverted baking sheet in the oven to heat up.
Divide and Shape the Dough: Punch down the risen dough and transfer it to a floured surface. Divide the dough into two equal parts. Shape each portion into a ball and then flatten it into an oval or round shape, about 1/2 inch thick.
Second Rise: Place the shaped dough on parchment paper or a floured baking sheet. Cover with a damp cloth and let them rise for another 20-30 minutes.
Create the Traditional Pattern: Using your fingers, press deep indentations in the dough to create a criss-cross pattern. This is a signature look of Turkish bread. Optionally, you can sprinkle sesame seeds or nigella seeds on top for added flavor and texture.
Bake the Bread: Carefully transfer the dough to the preheated baking stone or inverted baking sheet in the oven. Bake for about 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve: Remove the bread from the oven and let it cool on a wire rack. Slice and serve warm or at room temperature.
