Here’s a soft, fluffy Turkish bread (Ekmek) recipe—light inside, lightly crisp outside, and perfect for dipping or sandwiches 🫓🇹🇷
🫓 Turkish Bread (Ekmek)
Ingredients
- 4 cups all-purpose flour
- 1 tbsp sugar
- 2 tsp instant yeast
- 1½ tsp salt
- 1¼ cups warm water
- 3 tbsp olive oil
- Sesame seeds or nigella seeds (optional, traditional)
Instructions
- Make the dough
- In a large bowl, mix flour, sugar, yeast, and salt.
- Add warm water and olive oil.
- Mix until a soft dough forms.
- Knead
- Knead 8–10 minutes until smooth and elastic (or 5 min with mixer).
- First rise
- Place dough in an oiled bowl, cover, and let rise 1–1½ hours until doubled.
- Shape
- Punch down dough and divide into 2 rounds.
- Flatten slightly into oval or round shapes.
- Use fingertips to gently press a diamond pattern on top.
- Second rise
- Place on parchment-lined tray, cover lightly, and rise 20–30 minutes.
- Top & bake
- Brush with water or egg wash.
- Sprinkle sesame or nigella seeds.
- Bake at 425°F (220°C) for 12–15 minutes until golden.
- Cool slightly & serve
🔥 Tips for Authentic Texture
- Keep dough soft and slightly sticky.
- High heat gives the airy crumb.
- Steam in oven (small pan of water) helps softness.
🍽️ Serve With
- Olive oil & za’atar
- Hummus or yogurt dip
- Kebabs or grilled meats
- Sandwiches (döner-style!)
🔄 Variations
- Ramadan pide: Use egg wash + heavier seed topping
- Whole wheat: Replace 1 cup flour with whole wheat
- Garlic butter: Brush warm bread with garlic butter
If you want, I can also give you:
- No-knead Turkish bread
- Pan-baked (no oven) version
- Mini sandwich rolls
Just tell me 👍
