Turkish Bread (Soft, Fluffy, and Slightly Chewy)

🥖 Turkish Bread (Soft, Fluffy, and Slightly Chewy)

Turkish bread, often called “ekmek”, is soft on the inside, slightly chewy, and perfect for sandwiches, dipping in soups, or serving with mezes.

🛒 Ingredients (1 large loaf)

• 500 g (4 cups) all-purpose flour

• 7 g (1 packet) active dry yeast

• 1 tsp sugar

• 1 tsp salt

• 300 ml (1¼ cup) warm water

• 2 tbsp olive oil

• Optional toppings: sesame seeds, nigella seeds

👩‍🍳 Instructions

1️⃣ Activate the Yeast

• Mix warm water + sugar + yeast.

• Let sit 5–10 minutes until foamy.

2️⃣ Make the Dough

• Combine flour + salt in a large bowl.

• Add yeast mixture + olive oil.

• Mix until a sticky dough forms.

3️⃣ Knead

• Knead on a floured surface 8–10 minutes until smooth and elastic.

• Place in oiled bowl, cover, and let rise 1–1.5 hours until doubled.

4️⃣ Shape the Loaf

• Punch down dough, shape into a round or oval loaf.

• Place on a baking sheet lined with parchment.

• Optional: brush lightly with water and sprinkle seeds.

• Cover and rest 30–45 minutes (second rise).

5️⃣ Bake

• Preheat oven to 425°F (220°C).

• Bake 20–25 minutes until golden and hollow-sounding when tapped.

💡 Tips for Authentic Texture

• Use bread flour for chewier texture.

• Let the dough rest longer for a slightly tangy flavor.

• Steam in the oven first 5 minutes (add a tray with hot water) for a soft crust.

• Slice while slightly warm for the best pull-apart texture.

If you want, I can also give you:

• Simit-style Turkish bread (with sesame crust)

• Pide bread (oval, soft, perfect for kebabs)

• A no-yeast quick Turkish flatbread version

Do you want it as a soft sandwich loaf or crispy flatbread style?