Ekmek Turkish Bread

Ekmek Turkish Bread

11 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    40 m
  • Ready In

    4 d 4 h
Bonnie
Recipe by  Bonnie

“Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 loaves

ADVERTISEMENT

Directions

  1. To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
  2. To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  3. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.
  4. Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
  5. Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

Share It

Reviews (11)

Rate This Recipe
Gary
50

Gary

I had my first Ekmek while stationed in Turkey in the Army many years ago. This recipe is excellent but the wood fired ovens the Turks use give a different character that is impossible to match. Enterprising young men in Turkey buy baskets of fresh loaves and sell it on extablished delivery routes. Tenants in upper story apartments have baskets on cords or ropes that they lower from their balconies with the money and the vendor will take the money and put the loaves in for the customer to haul back up.

EMAPERU
34

EMAPERU

This was a nice bread to serve with soup.I served it with Harira(also very good)and it went well.Good crispy crust and soft inside.I only cooked it for a little over 20 min. and it was pretty well done.

mzolgus
32

mzolgus

Very disappointed with the recipe. The taste and texture are nothing close to any Turkish breads I have ever eaten. And after living in Turkey for years and being married to a Turkish woman for even longer, she even questioned the Turkish in the title. One additional note, Ekmek is the name for all breads in Turkey, it would be nice to know what kind of bread this really is...

More Reviews

Similar Recipes

Traditional White Bread
(475)

Traditional White Bread

A Baker's Secret for Bread Machines
(90)

A Baker's Secret for Bread Machines

Peasant Bread
(89)

Peasant Bread

Italian Bread Baked on a Pizza Stone
(73)

Italian Bread Baked on a Pizza Stone

Bazlama - Turkish Flat Bread
(33)

Bazlama - Turkish Flat Bread

Pocket Bread
(30)

Pocket Bread

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 63.1 g
  • 20%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Traditional White Bread

>

next recipe:

A Baker's Secret for Bread Machines