Traditional Turkish Bread (Ekmek)

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

• 3 cups (375g) all-purpose flour
• 1 cup (240ml) warm water (about 110°F / 43°C)
• 2 tsp instant yeast
• 1 tsp sugar
• 1½ tsp salt
• 2 tbsp olive oil

Directions

1. In a small bowl, mix warm water, sugar, and yeast. Let sit for 10 minutes until frothy.
2. In a large bowl, combine flour and salt.
3. Add yeast mixture and olive oil to the flour, mixing until a soft dough forms.
4. Knead on a floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
6. Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking sheet.
7. Cover and let rest for 15 minutes while preheating oven to 425°F (220°C).
8. Score the top with a sharp knife, brush with water, and bake for 20–25 minutes until golden brown.
9. Cool slightly before slicing and serving warm.