Soft on the inside and golden on the outside, this Turkish bread (Ekmek) is a beloved staple of Anatolian kitchens. Perfect for dipping into olive oil, serving alongside meze, or pairing with hearty stews, it’s a simple yet flavorful loaf that celebrates the art of bread-making.
Ingredients
Directions
In a small bowl, mix warm water, sugar, and yeast. Let sit for 10 minutes until frothy.
In a large bowl, combine flour and salt.
Add yeast mixture and olive oil to the flour, mixing until a soft dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking sheet.
Cover and let rest for 15 minutes while preheating oven to 425°F (220°C).
Score the top with a sharp knife, brush with water, and bake for 20–25 minutes until golden brown.
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