Turkish Bread (Ekmek)
Ingredients
- 4 cups all-purpose flour
- 1 tbsp sugar
- 2 tsp salt
- 2 1/4 tsp instant yeast (1 packet)
- 1 1/4 cups warm water
- 2 tbsp olive oil
Topping
- 1 egg yolk
- 1 tbsp milk or water
- Sesame seeds or nigella seeds (optional)
Instructions
- In a bowl, mix warm water, sugar, and yeast. Let sit 5 minutes until foamy.
- Add olive oil, salt, and flour. Mix and knead for 8–10 minutes until soft and elastic.
- Place dough in an oiled bowl, cover, and let rise for 1 hour or until doubled.
- Preheat oven to 220°C / 425°F and line a baking tray.
- Divide dough into 2 balls. Flatten into oval or round shapes.
- Press finger indentations over the surface (traditional look).
- Mix egg yolk with milk and brush on top. Sprinkle seeds if using.
- Bake for 12–15 minutes until golden.
- Cool slightly before serving.
Tips
- For extra softness, cover bread with a clean towel after baking.
- Traditionally served warm with olive oil, cheese, or kebabs.
If you want a no-egg version, whole wheat, or stuffed Turkish pide, I can share that too 😊