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Turkish bread


Turkish bread, referred to as “Ekmek” in Turkey, is a staple in Turkish delicacies and varies in form, measurement, and texture throughout completely different areas of the nation. One fashionable selection is a delicate, fluffy loaf with a golden, barely crisp crust. Any such Turkish bread is thought for its ethereal inside, marked by giant, irregular holes, much like Italian ciabatta however with a definite, barely chewy texture.

The bread usually includes a gentle, barely tangy taste, a results of the fermentation course of. In some recipes, a contact of sweetness and a touch of sourness could be discerned, making it a flexible selection for varied spreads and toppings. The crust is normally brushed with a combination earlier than baking, which helps to realize its attribute golden coloration and provides a refined sheen to the floor.

Historically, Turkish bread is made utilizing a selected kneading approach that contributes to its distinctive texture. The dough is usually left to rise a number of instances, permitting the event of taste and the formation of air pockets that make the bread gentle and fluffy. Some variations of the recipe may embody the incorporation of seeds or grains on the crust, including a nutty taste and an interesting texture.

In Turkey, this bread is not only a aspect dish however a key aspect of many meals, usually served contemporary from the bakery. It pairs superbly with a spread of Turkish dishes, from kebabs to mezze platters, and can also be loved merely with a drizzle of olive oil or a diffusion of creamy labneh. The bread’s absorbent nature makes it good for sopping up sauces and gravies, making certain that not a single drop of deliciousness is wasted.

General, Turkish bread is a pleasant instance of the wealthy culinary heritage of Turkey, embodying an ideal stability of texture, taste, and flexibility. It’s a testomony to the artwork of bread-making and holds a particular place within the coronary heart of Turkish delicacies.


°3 cups all-purpose flour

°1 teaspoon of sugar

°1 teaspoon salt

°1/2 teaspoon lively dry yeast

°1 cup sizzling water

°2 tablespoons olive oil

°Sesame seeds (non-compulsory)


In  bowl, mix the flour, sugar, salt additionally yeast.

Slowly add the recent water and olive oil, and stir till the dough gathers.

Kneading dough on a floured floor for 10 minutes,

Place the dough in a greased bowl, cowl it with a towel and let it rise in a heat place for about 1 hour, or till it has doubled in measurement.

Preheat oven to 425F (220C).

Punch the dough and form right into a ball. Putting dough on a grease baking sheet.

Make a couple of incisions on the highest of the dough with a pointy knife and sprinkle with sesame seeds if desired.

Bake for about 20-25 minutes, or till the bread is golden brown and rings hole when tapped on the underside.

Take away from oven and let cool earlier than slicing and serving.

Notice: Should you shouldn’t have an lively dry yeast, you need to use prompt yeast. Simply add it with the flour, sugar and salt.

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