Absolutely! Let’s go step by step for a classic Turkish bread (Ekmek) recipe, the kind you often find in bakeries or make at home. I’ll give it in detail so it’s easy to follow. This is a soft, slightly chewy white bread with a crisp crust.
Ingredients (makes 1 large loaf or 2 medium loaves)
Dry Ingredients:
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4 cups (500 g) all-purpose flour (plus extra for dusting)
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1 tablespoon sugar
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2 teaspoons salt
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2 teaspoons instant yeast (or 1 packet, ~7 g)
Wet Ingredients:
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1 1/2 cups (360 ml) warm water (around 100–110°F / 37–43°C)
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2 tablespoons olive oil (or neutral oil like sunflower)
Optional for topping: sesame seeds or nigella seeds
Step-by-Step Instructions
1. Activate the yeast (if using active dry yeast)
If you are using instant yeast, you can skip this step.
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In a small bowl, mix 1/2 cup warm water with sugar and yeast.
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Let it sit for 5–10 minutes until foamy.
2. Mix the dough
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In a large bowl, combine flour and salt.
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Make a well in the center and pour in the yeast mixture (or instant yeast directly) and the rest of the warm water.
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Add olive oil.
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Mix until a rough dough forms.
3. Knead the dough
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Turn the dough onto a floured surface and knead for 8–10 minutes.
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Dough should be smooth, elastic, and slightly sticky.
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Tip: If it’s too sticky, add a little flour, 1 tablespoon at a time.
4. First rise
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Lightly oil a bowl and place the dough inside.
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Cover with a clean towel or plastic wrap.
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Let it rise in a warm place for 1–1.5 hours, until it doubles in size.
5. Shape the bread
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Punch down the dough gently to release air.
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Turn onto a floured surface.
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Shape into a round or oval loaf (or divide into two smaller loaves).
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Place on a baking sheet lined with parchment paper.
Optional: brush lightly with water and sprinkle sesame or nigella seeds.
6. Second rise
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Cover the shaped dough with a towel.
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Let it rise again for 30–45 minutes, until slightly puffy.
7. Preheat the oven
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Preheat your oven to 220°C (425°F).
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Place an empty oven-safe pan on the bottom rack (for steam).
8. Bake
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Just before putting the bread in, pour a cup of hot water into the pan to create steam.
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Bake for 25–30 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
9. Cool
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Let the bread cool on a wire rack for at least 20 minutes before slicing.
✅ Tips for authentic Turkish flavor:
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Use warm water, not hot, to avoid killing the yeast.
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Adding a teaspoon of yogurt to the dough can make it extra soft and tender.
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For a traditional “bakery-style” crust, steam is essential.
If you want, I can also give you a shortcut Turkish bread version that doesn’t require kneading or multiple rises but still tastes amazing—perfect for weeknight baking.