In Turkey, fresh ekmek (bread) isn’t just food—it’s a daily ritual. Baked in stone ovens or home kitchens, it’s served with every meal: dipped in olive oil, wrapped around cheese, or used to scoop up lentil soup. This homemade version captures the essence of traditional Turkish bread—soft inside, golden and slightly crisp outside, with a subtle tang from a slow rise.

No special equipment needed—just flour, water, yeast, salt, and time. The result? A loaf so good, you’ll tear into it before it even cools.Why You’ll Love This Recipe
🥖 Authentic texture: soft crumb + delicate crust
🌾 Only 4 core ingredients—no sugar, no oil
⏳ Hands-off fermentation for deeper flavor
💸 Costs pennies per loaf
🌿 Naturally vegan & nut-free
4 cups (500g) bread flour (or all-purpose flour)
1½ cups (360ml) lukewarm water (about 95°F / 35°C)
2 tsp (7g) active dry yeast (or 1½ tsp instant yeast)
2 tsp (10g) fine sea salt
Optional: sesame seeds or nigella seeds (çörek otu) for topping
For steam: ice cubes or a spray bottle1. Mix the Dough
In a large bowl, dissolve yeast in lukewarm water. Let sit 5–10 minutes until foamy (if using active dry yeast; skip if using instant).
Add flour and salt. Stir with a wooden spoon until a shaggy dough forms.
Knead by hand (or mixer with dough hook) for 8–10 minutes, until smooth and elastic.
The dough should be slightly tacky but not sticky.
2. First Rise (Bulk Fermentation)
Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap.
Let rise at room temperature for 1.5–2 hours, or until doubled in size.
For deeper flavor: Refrigerate overnight (up to 18 hours)—this mimics traditional slow fermentation.
3. Shape the Loaves
Gently deflate dough. Divide into 2 pieces.
Shape each into a tight oval or round boule:
Flatten slightly, fold sides to center, then roll seam-side down.
Pinch seams to seal.
Place on a parchment-lined baking sheet, seam-side down.