Turkish Ekmek Bread – Easy Homemade Turkish Bread

If you love fresh bakery-style bread, this Turkish Ekmek recipe is one you’ll want to make again and again. This homemade white bread has a beautifully crisp crust and a soft, airy interior, making it perfect for breakfast, sandwiches, soups, or simply enjoying warm with butter.

The recipe uses simple ingredients and doesn’t require eggs, making it an easy everyday bread that you can prepare right in your own kitchen.

Why You’ll Love This Turkish Bread

• Soft and airy inside
• Crisp, golden crust
• No eggs required
• Simple everyday ingredients
• Great for sandwiches and toast
• Delicious fresh from the oven
• Perfect for beginners

Ingredients

• 350 ml warm water
• 7–10 g active dry yeast
• 5 g granulated sugar
• 400 g bread flour
• 5 g salt
• 30 ml olive oil
• 100 g additional bread flour
• Cornmeal, for sprinkling
• Water, for brushing

 

How to Make Turkish Ekmek

1. Activate the Yeast

Pour the warm water into a large mixing bowl.

Add the sugar and active dry yeast.

Mix well and let the mixture rest for approximately 5 minutes.

The yeast should begin to activate and become slightly foamy.

Tip: The water should be warm, not hot, to avoid damaging the yeast.

2. Make the Dough

Add 400 g of bread flour and the salt to a large bowl.

Pour in the yeast mixture and mix well.

Add the olive oil and continue mixing.

Gradually add the remaining 100 g of flour.

Mix until a soft, slightly sticky dough forms.

Don’t worry if the dough feels softer and stickier than regular bread dough.

3. First Rise

Cover the bowl with plastic wrap or a clean kitchen towel.

Place it in a warm, draft-free place and let the dough rise for approximately 1 hour, or until it has become noticeably larger.

4. Shape the Dough

Lightly flour your work surface.

Transfer the risen dough onto the surface.

Gently fold and roll the dough as you shape it.

Divide the dough into 2 equal portions.

Fold each portion and shape it into a smooth ball.

Cover the dough balls and let them rest for 15–20 minutes.

5. Shape the Loaves

After resting, gently shape each dough ball into a Turkish-style loaf.

Place the shaped loaves on a baking sheet lined with parchment paper.

Cover and allow them to rest in a warm place for another 15 minutes.

6. Prepare for Baking

Preheat your oven to 220°C (428°F).

Lightly brush the surface of each loaf with water.

Sprinkle with a little cornmeal.

Using a sharp knife or bread lame, make a long incision across the top of each loaf.

This allows the bread to expand properly during baking.

7. Bake

Place the bread in the preheated oven.

Bake at 220°C (428°F) for approximately 25–35 minutes, or until the loaves are beautifully golden brown and the crust is crisp.

Baking time may vary depending on your oven and the size of your loaves.

8. Cool Before Slicing

Remove the bread from the oven and place it on a wire rack.

Allow it to cool before slicing.

This gives the interior time to finish setting and helps maintain its soft, airy texture.

Helpful Tips for Perfect Turkish Ekmek

• Use warm rather than hot water for activating the yeast.
• Don’t add excessive flour—the dough should remain soft.
• Give the dough enough time to rise properly.
• Flour your work surface lightly when shaping the dough.
• Don’t skip the second resting period.
• Make a deep enough score on the surface so the bread can expand.
• For a crispier crust, allow the bread to cool uncovered on a wire rack.
• Every oven is different, so adjust the baking time if necessary.

Serving Suggestions

Fresh Turkish Ekmek is delicious with:

• Butter
• Olive oil
• Cheese
• Eggs
• Jam
• Honey
• Hummus
• Soup
• Grilled meats
• Sandwich fillings

It’s especially delicious while still slightly warm from the oven.

Storage

Once completely cooled, store the bread in a bread bag or airtight container at room temperature for 2–3 days.

For longer storage, slice the bread and freeze it in an airtight freezer-safe bag. Reheat individual slices in the oven or toaster.

Frequently Asked Questions

Why is my dough sticky?

This dough is intentionally soft and fairly hydrated, which helps create a light and airy crumb. Use a little flour on your hands and work surface rather than adding large amounts of flour directly to the dough.

Can I use all-purpose flour?

Yes, although bread flour is preferable because its higher protein content can help produce a stronger, chewier structure.

How can I get a crispier crust?

Bake the bread until deeply golden and allow it to cool on a wire rack without covering it. Steam in the oven can also help create a crisp crust if your oven setup allows it safely.

Can I make one large loaf instead of two?

Yes. You can shape the entire dough into one large loaf, but the baking time may need to be adjusted depending on its size.

Video Source: Schnell Lecker Schön

https://youtu.be/3hILdfZ28TY?si=HYCKIc2b8QsgzkwW