Here’s a simple Turkish bread recipe — also known as “Ekmek” — which produces soft, slightly chewy bread perfect for sandwiches, dipping, or serving with meals. I’ll include ingredients and step-by-step instructions.
🥖 Turkish Bread (Ekmek) Recipe
Ingredients (Makes 2 medium loaves)
- 4 cups all-purpose flour (plus extra for dusting)
- 1 cup warm water (about 110°F / 43°C)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons olive oil (optional, for softer texture)
- 1 egg (optional, for brushing on top)
Instructions
- Activate the yeast
- In a small bowl, combine warm water, sugar, and yeast.
- Stir lightly and let it sit for 5–10 minutes until foamy.
- Mix the dough
- In a large mixing bowl, combine flour and salt.
- Make a well in the center and pour in the yeast mixture and olive oil.
- Mix until a rough dough forms.
- Knead the dough
- Turn dough onto a lightly floured surface.
- Knead for 8–10 minutes until smooth and elastic.
- First rise
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
- Let it rise in a warm place for 1–2 hours, until doubled in size.
- Shape the loaves
- Punch down the dough to release air.
- Divide into 2 portions. Shape into oval or round loaves.
- Place on a baking tray lined with parchment paper.
- Second rise
- Cover the shaped loaves and let rise for 30–45 minutes until puffy.
- Preheat oven
- Preheat oven to 425°F / 220°C.
- Optional topping
- Brush the loaves lightly with beaten egg for a shiny crust.
- You can also sprinkle sesame seeds or nigella seeds on top.
- Bake the bread
- Bake for 20–25 minutes until golden brown and sounds hollow when tapped.
- Cool and serve
- Let the bread cool on a wire rack for 15–20 minutes before slicing.
✅ Tips for Perfect Turkish Bread
- For extra flavor, replace ½ cup of water with milk.
- If you like softer bread, add 1–2 tablespoons of yogurt to the dough.
- Turkish bread is best eaten fresh but can be stored in an airtight bag for 1–2 days or frozen.
If you want, I can also give you a quick Turkish flatbread version (Pide style) that’s perfect for dipping into soups or making sandwiches — it cooks in under 30 minutes.
Do you want me to provide that too?
