In Turkey, fresh ekmek isn’t just food—it’s a daily ritual. Baked in neighborhood ovens or at home, it appears at every meal: torn and dipped into olive oil, wrapped around cheese, or used to scoop up soup and stews. This homemade Turkish bread captures that tradition with a soft, airy crumb, a thin golden crust, and a gentle tang from a slow rise.
No special equipment is required—just flour, water, yeast, salt, and a little patience. The payoff is a loaf so fragrant and tender, it rarely makes it to the cooling rack.
Why You’ll Love This Recipe
- 🥖 Authentic texture: soft inside with a 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 1 large loaf or 2 medium)
- 4 cups (500 g) all-purpose flour (or bread flour for extra chew)
- 1½ cups (360 ml) warm water (about 100–105°F / 38–40°C)
- 2 tsp instant or active dry yeast
- 2 tsp fine salt
Optional (traditional finishing): sesame seeds or nigella seeds for topping
How to Make Turkish Bread
1) Mix the Dough
In a large bowl, combine flour, yeast, and salt. Add warm water and mix with a spoon or your hands until a soft, slightly sticky dough forms. No kneading yet—just bring it together.
2) First Rise (Flavor Builder)
Cover the bowl and let the dough rise at room temperature for 1½–2 hours, until doubled and airy. For deeper flavor, you can refrigerate the dough for 8–12 hours after the first 30 minutes at room temp.
3) Shape Gently
Turn the dough onto a lightly floured surface. With floured hands, gently fold it over itself a few times to create surface tension—don’t deflate it. Shape into one round/oval loaf or divide into two.
4) Final Proof
Place the dough on parchment. Cover loosely and let rise 30–45 minutes, until puffy. If using seeds, brush lightly with water and sprinkle them on.
5) Bake
Preheat the oven to 450°F (230°C) with a baking stone or an inverted sheet pan inside. Slide the dough (on parchment) onto the hot surface.
Bake 15–18 minutes until deeply golden with a hollow sound when tapped.
Steam tip: For extra crust, place a small pan of hot water on the oven floor during the first 5 minutes.
6) Cool (Briefly!)
Let cool at least 10 minutes—if you can resist—then tear and serve.
Texture & Flavor Tips
- Hydration matters: A slightly sticky dough gives the softest crumb.
- Bread flour option: Swap half the flour for bread flour for a chewier bite.
- No oil, no sugar: Traditional Turkish bread relies on fermentation, not enrichments.
Serving Ideas
- Tear and dip in olive oil with flaky salt
- Pair with feta, olives, tomatoes, and cucumbers
- Use to scoop lentil soup or yogurt-based dips
- Make sandwiches with grilled vegetables or kebabs
Storage & Freezing
- Room temp: Wrap tightly; best within 24 hours.
- Freeze: Slice, wrap, and freeze up to 2 months. Reheat at 350°F (175°C) for 8–10 minutes.
Frequently Asked Questions
Can I make this without a stone?
Yes. A preheated inverted sheet pan works well.
Is this the same as pide?
This is a simple ekmek-style loaf. Pide often has an egg wash and patterned top; the base dough is similar.
Can I add whole wheat flour?
Yes—replace up to 25% of the flour. Add 1–2 tbsp extra water if needed.
Final Thoughts
This Turkish bread recipe proves that the most memorable breads are often the simplest. With just four ingredients and a patient rise, you get a loaf that’s tender, fragrant, and deeply satisfying—perfect for everyday meals or special spreads. Once you bake it, you’ll understand why fresh bread is never optional at the Turkish table.
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