There’s something magical about Turkish bread — called “Ekmek” in Turkey — that makes it stand out from other types of bread. Its texture is both soft and slightly chewy, with a golden crust that glows like sunshine. It’s the bread you tear apart by hand and dip into olive oil, hummus, or spicy tomato dips. It’s the bread that completes a Turkish breakfast table or wraps perfectly around grilled meats.
The beauty of this bread is that it’s incredibly simple to make. No special equipment, no complicated folding. Just mix, rest, shape, and bake. The result? A fluffy, aromatic bread that stays soft for days.
Let’s make it step by step.
🌾 Ingredients
- 500 g (1 pound) all-purpose flour
- 150 ml (5 fl. oz) warm milk
- 150 ml (5 fl. oz) warm water
- 2 tbsp dry yeast (or 20 g fresh yeast)
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp olive oil (plus a little extra for brushing)
Optional toppings: sesame seeds, nigella seeds, or a light dusting of flour for a rustic look.
🧡 Step 1: Activate the Yeast
This is where the magic begins.
- In a small bowl, pour the warm milk and warm water together.
(Make sure they’re just warm — not hot! Around 37–40°C or 98°F is perfect.) - Add the yeast and sugar. Stir gently to dissolve.
- Let it sit for about 10 minutes, until a foamy layer forms on top.
That foam means your yeast is alive and ready to make the dough rise beautifully.
🍶 Step 2: Mix the Dough
- In a large mixing bowl, combine the flour and salt.
- Make a well in the center and pour in the yeast mixture.
- Add the olive oil.
- Start mixing with your hands or a spoon until the dough begins to come together.
If it feels too dry, add a tablespoon of warm water. If too sticky, dust with a little more flour.
You want a dough that’s soft, elastic, and slightly tacky — not dry or tough.
💪 Step 3: Knead the Dough
Now comes the soul of bread-making: kneading.
- Transfer the dough to a lightly floured surface.
- Knead for about 8–10 minutes by hand (or 5 minutes with a stand mixer).
Press with your palm, fold, rotate, and repeat. The more you knead, the smoother and stretchier it becomes.
You’ll know it’s ready when:
- The surface looks silky.
- It bounces back when pressed with a finger.
- It no longer sticks to your hands.
🌤️ Step 4: Let the Dough Rise
- Shape the dough into a ball and place it in a greased bowl.
- Cover with plastic wrap or a clean kitchen towel.
- Leave it to rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
Tip: If your kitchen is cold, preheat your oven for 2 minutes, turn it off, and place the bowl inside. The gentle warmth helps the dough rise faster.
When it’s ready, the dough should be pillowy, airy, and full of tiny bubbles.
🫓 Step 5: Shape the Bread
Turkish bread can be shaped in many ways — round, oval, or flat. For this version, we’ll make it traditional and slightly flat, perfect for dipping or sandwiches.
- Gently deflate the risen dough.
- Transfer it onto a floured surface and divide it into 2 equal parts (for two medium breads).
- Shape each piece into a ball, then flatten it gently with your hands into a disc about 2–3 cm (1 inch) thick.
Place the shaped breads on a parchment-lined baking tray.
Cover again and let them rest for 20–25 minutes for a final rise.
✋ Step 6: The Signature Pattern
One of the most charming features of Turkish bread is the pattern on top — a crisscross or circular design pressed gently into the dough. It’s not just decorative; it helps the bread bake evenly.
Here’s how to make it:
- Dip your fingertips in olive oil or water.
- Press gently into the surface of the dough to form diagonal lines or a diamond pattern.
- Don’t press all the way through — just enough to leave visible impressions.
You can also use the back of a knife to trace shallow lines if you prefer a neater pattern.
🌿 Step 7: Add the Toppings
Brush the top of each bread with a little olive oil or milk — this gives it that golden glow.
Then sprinkle with:
- Sesame seeds for nuttiness
- Nigella seeds (black cumin) for that authentic Turkish flavor
You can also use a mix of both for a more traditional look.
🔥 Step 8: Bake the Bread
Preheat your oven to 220°C (425°F).
Place the tray in the middle rack and bake for about 18–22 minutes, until the bread is:
- Puffing up beautifully
- Golden brown on top
- Hollow-sounding when tapped underneath
Every oven is slightly different, so keep an eye on it after the 15-minute mark.
🌬️ Step 9: Cool and Enjoy
When it’s done, take the bread out and let it cool on a wire rack for at least 10 minutes.
Resist the temptation to cut it immediately — allowing it to rest keeps the inside fluffy and light.
Once slightly cooled, tear it apart. You’ll see the soft, airy interior that Turkish bread is famous for — spongy, warm, and gently scented with yeast and olive oil.
🧄 Serving Suggestions
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