Here’s a simple guide to making authentic Turkish bread (Ekmek)—soft, fluffy, and perfect for dipping, sandwiches, or serving with meals. 🍞
🥖 Turkish Bread (Ekmek) Recipe
Ingredients (Makes 2 loaves)
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 2 tsp active dry yeast
- 1 tsp sugar
- 2 tsp salt
- 2 tbsp olive oil
👩🍳 Instructions
- Activate Yeast
- In a small bowl, combine warm water, yeast, and sugar
- Let sit 5–10 minutes until frothy
- Make the Dough
- In a large bowl, mix flour and salt
- Add yeast mixture and olive oil
- Knead for 8–10 minutes until smooth and elastic
- First Rise
- Cover with a cloth and let dough rise in a warm place for 1–1.5 hours or until doubled in size
- Shape Loaves
- Punch down dough and divide into 2 pieces
- Shape into elongated ovals or rounds
- Place on a baking sheet lined with parchment paper
- Second Rise
- Cover and let rise for 30–45 minutes
- Bake
- Preheat oven to 400°F (200°C)
- Optional: Brush with water and sprinkle with sesame or nigella seeds
- Bake 20–25 minutes until golden brown and hollow-sounding when tapped
💡 Tips
- For a crispy crust, place a small oven-safe dish of water in the oven to create steam
- Serve fresh or toasted
- Keeps well in an airtight bag for 2–3 days
🌟 Result
Soft, fluffy inside with a slightly chewy crust—perfect for dipping in olive oil, serving with soups, or making sandwiches.
If you want, I can also give a quick 3-ingredient Turkish flatbread version that’s faster and still authentic.
