Ah, you’re looking for Turkish Bread (Ekmek) 🍞—a soft, slightly chewy bread with a thin crust that’s perfect for sandwiches, soups, or dipping in olive oil. Here’s a straightforward, authentic-style recipe:
Turkish Bread (Ekmek)
Makes: 1 medium loaf
Prep time: 20 min
Rise time: 1–1.5 hours
Bake 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 active dry yeast
- 2 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- Optional: sesame seeds or nigella seeds for topping
Instructions
- Activate the yeast
- In a small bowl, mix warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
- Mix the dough
- In a large bowl, combine flour and salt.
- Add yeast mixture and olive oil. Stir until a sticky dough forms.
- Knead
- Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
- First rise
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
- Shape the loaf
- Punch down dough and shape into an oval or round loaf.
- Place on a parchment-lined baking sheet.
- Optional: brush with water and sprinkle sesame or nigella seeds.
- Let rise 20–30 minutes.
- Bake
- Preheat oven to 400°F (200°C).
- Bake 20–25 minutes until golden brown and hollow-sounding when tapped.
- Cool & serve
- Let cool slightly before slicing.
Tips
- High hydration gives a softer, airy crumb.
- Replace some water with milk or yogurt for a slightly richer flavor.
- Perfect for sandwiches, dipping in soups, or serving with hummus or olive oil.
- Store in an airtight container for 1–2 days; freezes well for longer storage.
I can also give a Turkish Pide-style bread recipe that’s soft inside, slightly chewy, and often topped with sesame seeds—ideal for authentic Turkish meals.
Do you want the Pide version?
