Turkish bread, known as “Ekmek” in Turkey, is a staple in Turkish cuisine and varies in shape, size, and texture across different regions of the country. One popular variety is a soft, fluffy loaf with a golden, slightly crisp crust. This type of Turkish bread is known for its airy interior, marked by large, irregular holes, similar to Italian ciabatta but with a distinct, slightly chewy texture.
The bread often features a light, slightly tangy flavor, a result of the fermentation process. In some recipes, a touch of sweetness and a hint of sourness can be discerned, making it a versatile choice for various spreads and toppings. The crust is usually brushed with a mixture before baking, which helps to achieve its characteristic golden color and adds a subtle sheen to the surface.
Traditionally, Turkish bread is made using a specific kneading technique that contributes to its unique texture. The dough is often left to rise multiple times, allowing the development of flavor and the formation of air pockets that make the bread light and fluffy. Some variations of the recipe might include the incorporation of seeds or grains on the crust, adding a nutty flavor and an appealing texture.
In Turkey, this bread is not just a side dish but a key element of many meals, often served fresh from the bakery. It pairs beautifully with a range of Turkish dishes, from kebabs to mezze platters, and is also enjoyed simply with a drizzle of olive oil or a spread of creamy labneh. The bread’s absorbent nature makes it perfect for sopping up sauces and gravies, ensuring that not a single drop of deliciousness is wasted.
Overall, Turkish bread is a delightful example of the rich culinary heritage of Turkey, embodying a perfect balance of texture, flavor, and versatility. It’s a testament to the art of bread-making and holds a special place in the heart of Turkish cuisine.
Ingredients:
°3 cups all-purpose flour
°1 teaspoon of sugar
°1 teaspoon salt
°1/2 teaspoon active dry yeast
°1 cup hot water
°2 tablespoons olive oil
°Sesame seeds (optional)
PREPARATION:
In bowl, combine the flour, sugar, salt also yeast.
Slowly add the hot water and olive oil, and stir until the dough gathers.
Kneading dough on a floured surface for 10 minutes,
Place the dough in a greased bowl, cover it with a towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat oven to 425F (220C).
Punch the dough and shape into a ball. Placing dough on a grease baking sheet.
Make a few incisions on the top of the dough with a sharp knife and sprinkle with sesame seeds if desired.
Bake for about 20-25 minutes, or until the bread is golden brown and rings hollow when tapped on the bottom.
Remove from oven and let cool before slicing and serving.
Note: If you do not have an active dry yeast, you can use instant yeast. Just add it with the flour, sugar and salt.
Enjoy !