Introduction:
Turkish bread, or Ekmek, is a staple in Turkish cuisine. Known for its soft, fluffy interior and slightly crisp crust, this bread is often served alongside meals or used for making sandwiches. The recipe varies across regions, but the traditional Turkish bread recipe uses simple ingredients to create a delicious and versatile loaf.
Ingredients:
4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon salt
2 teaspoons active dry yeast
1 ½ cups warm water (about 110°F)
2 tablespoons olive oil (optional)
1 tablespoon sesame seeds (optional for topping)
Instructions:
Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the top, stir gently, and let it sit for about 5–10 minutes, or until it becomes frothy.
Mix the dough: In a large mixing bowl, combine the flour and salt. Once the yeast mixture is ready, add it to the flour mixture. If you’re using olive oil, add it now. Stir everything together until a dough forms.
Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough feels too sticky, sprinkle in a little more flour, but be careful not to add too much.
Let it rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 to 1 ½ hours, or until it has doubled in size.
Shape the dough: Once the dough has risen, punch it down to release any air. Turn it out onto a floured surface, shape it into a round or oval loaf, and place it on a greased baking sheet.
Second rise: Cover the shaped dough with a cloth and let it rise again for about 30-40 minutes, or until it has puffed up.
Bake the bread: Preheat your oven to 400°F (200°C). Before placing the bread in the oven, lightly score the top with a sharp knife to create an appealing pattern (optional). If you want a shiny crust, you can brush the top with a little water or olive oil. Optionally, sprinkle sesame seeds on top for extra texture and flavor. Bake for 25–30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and serve: Let the bread cool on a wire rack for at least 15 minutes before slicing. Enjoy it fresh with olive oil, cheese, or any Turkish dish.
Description:
Turkish bread is a wonderfully soft and slightly chewy bread with a crusty exterior. It’s perfect for accompanying traditional Turkish dishes like kebabs, stews, and mezes, or even as a standalone snack. The recipe is simple, relying on basic ingredients such as flour, yeast, and water, which, when combined, create a hearty loaf. The texture is light, yet substantial, making it perfect for dipping in olive oil or pairing with a variety of dishes.
Tips:
For a fluffier bread: Add a tablespoon of yogurt to the dough. This will help make the bread extra soft and tender.
Temperature matters: Make sure the water is warm, not too hot or too cold, for the yeast to activate properly.
Flour type: You can also use whole wheat flour or a mixture of whole wheat and all-purpose flour for a different flavor.
Storage: Turkish bread is best eaten fresh but can be wrapped in a clean towel or plastic wrap and stored at room temperature for up to two days. It can also be frozen and reheated when needed.
Corrections:
Always check the expiration date of your yeast to ensure it will activate.
Make sure the water used to activate the yeast is between 100–110°F. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate.
