Ah, Turkish bread 🥖—delightfully soft, slightly chewy, and perfect for dipping, sandwiches, or stuffing. Here’s a classic homemade recipe that’s approachable and gives that authentic texture.
🍞 Turkish Bread (Ev Ekmek Style)
Makes: 1 large loaf (about 12–14 inches)
Time: ~2–2.5 hours (including rising)
Ingredients
- 3½ cups all-purpose flour (plus extra for dusting)
- 1½ tsp salt
- 1 tbsp sugar
- 2 tsp instant yeast
- 1¼ cups warm water (110°F / 45°C)
- 2 tbsp olive oil
- Optional: sesame seeds or nigella seeds for topping
Instructions
1️⃣ Activate yeast
- In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 min until foamy.
2️⃣ Make the dough
- In a large bowl, mix flour and salt.
- Add yeast mixture and olive oil. Mix until a sticky dough forms.
3️⃣ Knead
- Turn onto a floured surface and knead 8–10 min until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise 1–1.5 hours, until doubled.
4️⃣ Shape the loaf
- Punch down dough and shape into a round or oval loaf.
- Place on a parchment-lined baking sheet. Optionally, brush with water and sprinkle sesame or nigella seeds.
- Cover and let rise 30–45 min.
5️⃣ Bake
- Preheat oven to 425°F (220°C).
- Score the top with a sharp knife.
- Bake 20–25 min until golden and sounds hollow when tapped.
6️⃣ Cool
- Let cool completely on a wire rack before slicing.
🔹 Tips & Variations
- Chewy crust: Brush with water before baking; steam in oven for first 5 min.
- Flatbread version (Pide-style): Roll thinner and bake 12–15 min.
- Stuffed Turkish bread: Add cheese, herbs, or minced meat before second rise.
This bread is perfect for:
- Sandwiches like döner or shawarma
- Dipping into soups, olive oil, or hummus
- Toast or breakfast with butter and jam
If you want, I can give a quick 1-hour Turkish bread version, a soft pide-style flatbread, or a stuffed Turkish bread recipe.
Do you want me to do one of those?
