Turkish bread recipe
In Turkey, bread is more than just something you eat—it’s something you share, respect, and never let go to waste. Fresh ekmek is part of daily life, found on every table, at every meal, often still warm from the bakery or oven. It’s torn by hand, dipped into olive oil, wrapped around cheese, or used to scoop up soups and stews. Simple, honest, and deeply comforting, Turkish bread reflects a culture where food is about both nourishment and togetherness.
1.
Turkish bread recipe
In Turkey, fresh ekmek (bread) isn’t just food—it’s a daily ritual. Baked in stone ovens or home kitchens, it’s served with every meal: dipped in olive oil, wrapped around cheese, or used to scoop up lentil soup. This homemade version captures the essence of traditional Turkish bread—soft inside, golden and slightly crisp outside, with a subtle tang from a slow rise.
No special equipment needed—just flour, water, yeast, salt, and time. The result? A loaf so good, you’ll tear into it before it even cools.
Why You’ll Love This Recipe
Authentic texture: soft crumb + delicate crust
Only 4 core ingredients—no sugar, no oil
Hands-off fermentation for deeper flavor
Costs pennies per loaf
Naturally vegan & nut-free
Ingredients You’ll Need
(Makes 2 medium loaves or 1 large oval loaf)
4 cups (500g) bread flour (or all-purpose flour)
1½ cups (360ml) lukewarm water (about 95°F / 35°C)
2 tsp (7g) active dry yeast (or 1½ tsp instant yeast)
2 tsp (10g) fine sea
salt
Optional: sesame seeds or nigella seeds (çörek otu) for topping
For steam: ice cubes or a spray bottle
Pro Tips:
Weigh your flour for best results (1 cup = 125g).
Don’t skip the steam—it creates the signature thin, glossy crust.
Use bread flour for better chew—but all-purpose works in a pinch.
Step-by-Step Instructions (Traditional Method)
1. Mix the Dough
In a large bowl, dissolve yeast in lukewarm water. Let sit 5–10 minutes until foamy (if using active dry yeast; skip if using instant).
Add flour and salt. Stir with a wooden spoon until a shaggy dough forms.
Knead by hand (or mixer with dough hook) for 8–10 minutes, until smooth and elastic.
The dough should be slightly tacky but not sticky.
2. First Rise (Bulk Fermentation)
Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap.
Let rise at room temperature for 1.5–2 hours, or until doubled in size.
For deeper flavor: Refrigerate overnight (up to 18 hours)—this mimics traditional slow fermentation.
3. Shape the Loaves
Gently deflate dough. Divide into 2 pieces.
Shape each into a tight oval or round boule:
Flatten slightly, fold sides to center, then roll seam-side down.
Pinch seams to seal.
Place on a parchment-lined baking sheet, seam-side down.
4. Second Rise (Proofing)
Cover loosely; let rise 45–60 minutes, until puffy and springy to touch.
Preheat oven to 450°F (230°C) with a rack in the center.
Place an empty metal pan on the bottom rack (for steam).
5. Bake with Steam
Just before baking, slash tops diagonally with a sharp knife or razor (¼-inch deep).
Sprinkle with water or brush with water for shine.
Add steam: Toss 3–4 ice cubes into the hot pan below, OR spritz oven walls with water.
Bake 20–25 minutes, until deep golden brown and internal temp reaches 205–210°F (96–99°C).
Optional: Brush tops with water after baking for extra sheen.
6. Cool Completely
Transfer to a wire rack. Wait at least 30 minutes before slicing—this keeps the crumb tender.
Serving Suggestions
Classic: With feta cheese, olives, tomatoes, and olive oil
With soup: Tear into mercimek çorbası (red lentil soup)
Breakfast: With menemen (Turkish scrambled eggs)
Simple joy: Freshly baked with butter and honey
Make-Ahead & Storage Tips
Room temperature: Keeps in a cloth bag or paper bag up to 2 days (plastic makes crust soggy).
Revive stale bread: Spritz with water, bake at 350°F for 5–10 minutes.
Freeze: Slice or whole; freeze up to 1 month. Thaw and refresh in oven.
Frequently Asked Questions
Tap the p.hoto to v.iew the full r.ecipe.
