Here’s a simple recipe for Turkish bread (often called Ekmek), which is soft on the inside with a slightly chewy crust—perfect for sandwiches, dipping in soups, or enjoying with olive oil:
Ingredients (makes 1 large loaf)
- 3 1/2 cups (440 g) all-purpose flour
- 1 cup (240 ml) warm water (about 110°F / 45°C)
- 2 tsp sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp olive oil (plus extra for brushing)
- Optional: sesame seeds or nigella seeds for topping
Instructions
- Activate the yeast:
- In a small bowl, combine warm water, sugar, and yeast.
- Let sit 5–10 minutes until frothy.
- Make the dough:
- In a large bowl, mix flour and salt.
- Add yeast mixture and olive oil.
- Stir until a dough forms.
- Knead the dough:
- Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
- First rise:
- Place dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap.
- Let it rise in a warm place for 1–1.5 hours, until doubled in size.
- Shape the bread:
- Punch down the dough and shape it into a round or oval loaf.
- Place on a baking sheet lined with parchment paper.
- Optional: Brush the top with olive oil and sprinkle sesame or nigella seeds.
- Second rise:
- Cover loosely and let rise another 30–45 minutes.
- Bake:
- Preheat oven to 425°F (220°C).
- Bake for 20–25 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Cool:
- Let the bread cool on a wire rack before slicing.
💡 Tips:
- For a traditional chewy crust, you can place a small pan of water in the oven while baking to create steam.
- Turkish bread pairs beautifully with olive oil, cheese, or dips like hummus.
- You can make smaller rolls instead of a loaf—just adjust baking time to 15–18 minutes.
If you want, I can also give a quick no-knead Turkish bread recipe that’s easier for beginners but still soft and delicious.
Do you want me to do that?
