🍞 Turkish Bread (Ekmek)
Turkish bread, or Ekmek, is a soft, airy white bread with a slightly chewy crust, commonly served with meals, used for sandwiches, or dipped in olive oil and soups.
🛒 Ingredients (Makes 2 medium loaves)
- 4 cups all-purpose flour
- 1½ tsp salt
- 1 tbsp sugar
- 2 tsp active dry yeast
- 1½ cups warm water (about 110°F / 43°C)
- 2 tbsp olive oil (optional, for softer dough)
- Optional: sesame seeds or nigella seeds for topping
🍳 Instructions
1️⃣ Activate Yeast
- Mix warm water, sugar, and yeast.
- Let sit 5–10 minutes until frothy.
2️⃣ Make the Dough
- In a large bowl, combine flour and salt.
- Add yeast mixture and olive oil.
- Knead 8–10 minutes until smooth and elastic.
3️⃣ First Rise
- Place dough in a lightly oiled bowl and cover.
- Let rise 1–2 hours until doubled in size.
4️⃣ Shape Loaves
- Punch down dough and divide into 2 portions.
- Shape into rounds or ovals.
- Place on a parchment-lined baking sheet.
- Optional: sprinkle seeds on top.
5️⃣ Second Rise
- Cover and let rise 30–45 minutes.
6️⃣ Bake
- Preheat oven to 400°F (200°C).
- Bake 20–25 minutes until golden and hollow-sounding when tapped.
- Cool on a wire rack.
🌟 Tips
- For extra crusty bread, bake on a preheated pizza stone.
- Brushing with water or egg wash before baking gives a shiny crust.
- Best eaten fresh, but slices can be toasted later.
I can also provide a pide-style Turkish bread recipe or a stone-oven style version with a chewier crust if you want.
