Ah, Turkish Bread (Ekmek) 🍞—soft, slightly chewy, with a thin crust and a mild flavor. It’s perfect for sandwiches, dipping in soups, or enjoying with olive oil. Here’s a classic homemade recipe:
Turkish Bread (Ekmek)
Servings: 1 large loaf
Prep time: 20 min
Rise time: 1–1.5 hours
Cook time: 20–25 min
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (105–110°F / 40–43°C)
- 2 tsp sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 2 tbsp olive oil
- Optional: sesame seeds or nigella seeds for topping
Instructions
- Activate yeast
- In a small bowl, dissolve sugar in warm water, sprinkle yeast on top, and let sit 5–10 minutes until foamy.
- Make the dough
- In a large bowl, combine flour and salt.
- Add yeast mixture and olive oil. Mix until a sticky dough forms.
- Knead & rise
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–1.5 hours, until doubled in size.
- Shape & prepare for baking
- Punch down dough and shape into a round or oval loaf.
- Place on a parchment-lined baking sheet.
- Optional: brush with water and sprinkle seeds on top.
- Let rise another 20–30 minutes.
- Bake
- Preheat oven to 400°F (200°C).
- Bake 20–25 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Cool & serve
- Let cool slightly before slicing.
🔥 Tips
- High hydration (more water) gives a softer, airy crumb.
- For extra flavor, you can replace some water with milk or add 1–2 tsp yogurt.
- Turkish bread is perfect for sandwiches, dipping in soups, or serving with dips like hummus.
- Can store in an airtight container for 1–2 days, or freeze for longer storage.
I can also give you a Turkish Pide-style bread recipe that’s soft inside, slightly chewy, and often topped with sesame seeds—perfect for authentic Turkish meals.
Do you want the Pide version?
