Ekmek Turkish Bread Recipe

Flour: The base of the bread, providing structure and texture.

Salt: Enhances the flavor of the bread.

Active dry yeast: Helps the dough rise and gives the bread its airy texture.

Water: Activates the yeast and combines the ingredients.

Olive oil: Adds flavor and helps create a golden crust.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a bread that is both chewy and airy. If the dough feels too sticky, lightly dust your hands and the surface with flour, but be careful not to add too much, as this can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bread a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• salt - Substitute with sea salt: Sea salt can add a slightly different flavor profile and is often less processed.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may rise faster.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can provide a more robust flavor but needs to be dissolved in water before use.

• warm water - Substitute with milk: Milk can add richness and a softer crumb to the bread.

• olive oil - Substitute with vegetable oil: Vegetable oil is a neutral-tasting alternative that can be used in the same quantity.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor and a softer texture to the bread.

• Allow the bread to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the bread soggy.
• For short-term storage, wrap the bread in a clean kitchen towel or place it in a paper bag. This helps maintain the crust while keeping the inside soft. Store at room temperature for up to 2 days.
• If you prefer to keep the bread fresh for a longer period, place it in an airtight container or a resealable plastic bag. Store at room temperature for up to 4 days.
• To freeze the bread, first slice it into individual portions. This makes it easier to thaw only what you need.
• Wrap each slice or the whole loaf tightly in plastic wrap or aluminum foil. For extra protection, place the wrapped bread in a resealable freezer bag.
• Label the bag with the date to keep track of its freshness. The bread can be frozen for up to 3 months.
• When ready to use, thaw the bread at room temperature for a few hours or overnight. For a quicker option, use the microwave on a low setting or a toaster oven.
• To refresh the crust, preheat your oven to 180°C (350°F). Place the thawed bread directly on the oven rack for about 10 minutes, or until it’s warm and crispy.
• Avoid storing the bread in the refrigerator, as this can cause it to dry out and become stale more quickly.

• Preheat your oven to 180°C (350°F). Wrap the bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes, or until warm throughout.

• For a quicker method, slice the bread and place the slices on a baking sheet. Cover them with foil and heat in the oven at 180°C (350°F) for about 5-7 minutes.

• If you prefer a crispier crust, remove the foil during the last 2-3 minutes of reheating.

• To reheat in a microwave, wrap the bread in a damp paper towel and place it on a microwave-safe plate. Heat on medium power for about 20-30 seconds. Check and add more time if needed, but be cautious to avoid making the bread chewy.

• For a stovetop method, heat a skillet over medium heat. Place the bread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• If you have a toaster oven, preheat it to 180°C (350°F). Place the bread slices directly on the rack or on a baking sheet. Heat for about 5-7 minutes, or until warm and slightly crispy.

• For a quick refresh, lightly mist the bread with water and place it in a preheated oven at 200°C (400°F) for about 5 minutes. This will help restore some of the bread's original texture.

• Mixing bowl: Used to combine the flour and salt, and later to mix the dough ingredients together.

• Small bowl: Used to dissolve the yeast in warm water.

• Measuring cups: Used to measure the flour and water accurately.

• Measuring spoons: Used to measure the salt, yeast, and olive oil.

• Wooden spoon: Used to mix the dough until it forms.

• Floured surface: Used for kneading the dough to achieve a smooth and elastic texture.

• Lightly oiled bowl: Used to let the dough rise in a warm place.

• Damp cloth: Used to cover the bowl while the dough is rising.

• Baking sheet: Used to place the shaped dough for baking.

• Oven: Preheated to 220°c (430°f) for baking the bread.

• Wire rack: Used to cool the bread before slicing.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the cooking process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough instead of doing it by hand. This can save you a lot of time and effort.

Warm place for rising: Speed up the dough rising process by placing the bowl in a slightly warm oven (around 30°C or 85°F).

Preheat the oven early: Start preheating your oven while the dough is rising to ensure it's ready when you need it.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.