Here’s a simple and authentic recipe for Turkish Bread (Ekmek)—soft, airy, and slightly chewy with a golden crust. This bread is perfect for dipping, sandwiches, or serving alongside stews and kebabs.
Ingredients (Makes 2 medium loaves)
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4 cups (500 g) all-purpose flour or bread flour
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1 packet (2 ¼ tsp / 7 g) instant yeast
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1 ½ tsp salt
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1 ½ tsp sugar
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1 ½ cups (360 ml) warm water (about 100–110°F / 38–43°C)
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2 tbsp olive oil
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Optional topping: sesame seeds or nigella seeds
Instructions
1. Activate the Yeast
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In a small bowl, mix warm water, sugar, and yeast.
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Let sit 5–10 minutes until foamy.
2. Make the Dough
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In a large bowl, combine flour and salt.
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Add yeast mixture and olive oil.
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Mix until a rough dough forms.
3. Knead the Dough
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Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise 1–1.5 hours, or until doubled in size.
4. Shape the Loaves
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Punch down the dough.
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Divide into 2 portions. Shape into ovals or rounds.
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Place on a parchment-lined baking sheet.
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Optional: lightly brush with water and sprinkle sesame or nigella seeds.
5. Second Rise
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Cover loosely with a towel and let rise 30–45 minutes until slightly puffy.
6. Bake
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Preheat oven to 425°F (220°C).
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Optional: place a small oven-safe dish with water on the bottom rack for steam (creates a crisper crust).
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Bake for 20–25 minutes, until golden brown and hollow-sounding when tapped.
7. Cool
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Let bread cool on a wire rack before slicing.
Tips for Success
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Use bread flour for a chewier texture; all-purpose flour works fine too.
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Steam in the oven helps get that traditional slightly crisp crust.
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Dough can also be frozen after the first rise—thaw and let rise again before baking.
If you want, I can give a Turkish flatbread (pide-style) version that’s soft inside, slightly chewy, and perfect for topping with sesame seeds or za’atar.