Homemade Turkish Garlic Bread with Mozzarella Cheese Pull

This homemade Turkish garlic bread is softer than clouds and loaded with roasted garlic butter! The dough is pillowy and tender, brushed with a fragrant garlic-herb butter, then studded with molten mozzarella that pulls into long, dramatic strings.

It's the kind of bread that disappears within minutes, especially when served warm from the oven. Whether you're hosting a dinner party or just craving something indulgent, this recipe delivers an unforgettable cheese pull and a golden, buttery crust that's impossible to resist.

This homemade Turkish garlic bread brings together the best of soft, pillowy bread and rich, savory garlic butter. The dough is simple to make with pantry staples, and the scoring technique creates beautiful diamond pockets that hold a generous amount of melted mozzarella.

Baked until golden and bubbling, each slice offers a satisfying crunch on the outside and a tender, airy crumb inside. The garlic butter, infused with fresh parsley and dill, adds a fragrant, herby note that complements the cheese perfectly. Serve it as a side to soups and salads, or as a standout appetizer at any gathering.

Ingredients

Why this recipe works

The dough is enriched with olive oil, which gives it a soft, tender texture that stays moist even after baking. The warm water and yeast create the perfect environment for a light, airy crumb, while the long rise develops flavor and structure.

Kneading until the dough is smooth and elastic ensures a chewy yet soft bite, making this bread a satisfying vehicle for all the buttery, cheesy toppings.

Scoring the dough into diamonds is more than just decorative; it creates deep pockets that hold the garlic butter and mozzarella, allowing them to melt into every bite.

The high oven temperature quickly sets the crust, keeping the inside soft and pillowy while the cheese bubbles and browns. This method ensures that each piece has an even distribution of garlic, herbs, and cheese, delivering a burst of flavor in every pull.

Notes and substitutions

Use fresh garlic for the best flavor; pre-minced garlic can be more pungent and slightly bitter. Fresh parsley and dill add a bright, herbaceous note that balances the richness of the butter and cheese. If you don't have fresh herbs, you can reduce the amount and use dried herbs, but the texture and flavor will be less vibrant.

All-purpose flour works well for this recipe, but bread flour will give a slightly chewier texture. Make sure the water is warm, not hot, to activate the yeast properly. If your kitchen is cool, let the dough rise in a slightly warmed oven (turned off) to ensure a good rise. The dough should be soft and slightly tacky but not sticky.

• active dry yeast: instant yeast: use 2 1/4 tsp instant yeast; no need to proof in warm water, mix directly with flour.
• all-purpose flour: bread flour: use an equal amount; the bread will be slightly chewier and more structured.
• fresh dill: dried dill: use 2 tsp dried dill; add it to the butter along with the parsley.
• unsalted butter: salted butter: reduce the added salt in the dough to 1/2 tsp to balance the saltiness.

Equipment

• Large mixing bowl
• Wooden spoon or dough whisk
• Clean kitchen towel
• Baking sheet
• Parchment paper
• Pastry brush
• Sharp knife