Turkish bread recipe

• 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 bottle

💡 Pro Tips:

• Weigh your flour for best results (1 cup = 125g).
• Don’t skip the steam—it creates the signature thin, glossy crust.
• Use bread flour for better chew—but all-purpose works in a pinch.

Step-by-Step Instructions (Traditional Method)

1. 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.

4. Second Rise (Proofing)

• Cover loosely; let rise 45–60 minutes, until puffy and springy to touch.
• Preheat oven to 450°F (230°C) with a rack in the center.
• Place an empty metal pan on the bottom rack (for steam).

5. Bake with Steam

• Just before baking, slash tops diagonally with a sharp knife or razor (¼-inch deep).
• Sprinkle with water or brush with water for shine.
• Add steam: Toss 3–4 ice cubes into the hot pan below, OR spritz oven walls with water.
• Bake 20–25 minutes, until deep golden brown and internal temp reaches 205–210°F (96–99°C).
• Optional: Brush tops with water after baking for extra sheen.

6. Cool Completely

• Transfer to a wire rack. Wait at least 30 minutes before slicing—this keeps the crumb tender.

Serving Suggestions

• 🫒 Classic: With feta cheese, olives, tomatoes, and olive oil
• 🍲 With soup: Tear into mercimek çorbası (red lentil soup)
• 🥚 Breakfast: With menemen (Turkish scrambled eggs)
• 🧈 Simple joy: Freshly baked with butter and honey

Make-Ahead & Storage Tips

• Room temperature: Keeps in a cloth bag or paper bag up to 2 days (plastic makes crust soggy).
• Revive stale bread: Spritz with water, bake at 350°F for 5–10 minutes.
• Freeze: Slice or whole; freeze up to 1 month. Thaw and refresh in oven.

Frequently Asked Questions

Q: Can I make it in a loaf pan?A: Yes! Shape into a log, place in greased 9x5-inch pan, and bake 30–35 minutes.

Q: No bread flour?A: All-purpose works—just expect a slightly softer crumb.

Q: Why is my crust too hard?A: Too much steam or overbaking. Reduce steam or check temp early.

Q: Can I add seeds?A: Absolutely! Press sesame or nigella seeds onto dough before baking—very traditional.

❤️ The Heart of the Bread

Turkish ekmek is more than sustenance—it’s hospitality, simplicity, and daily grace. It’s shared without ceremony, yet never taken for granted.

So mix that dough, let it rise with patience, and bake with presence. Because the best bread isn’t fancy—it’s warm, honest, and made with care.

“In Turkey, you don’t say ‘I’m hungry’—you say ‘I want bread.’” 🥖✨