Ekmek Turkish Bread Recipe
A Middle Eastern-style flatbread made with a 4-day sourdough starter.
I made this recipe a few years ago, the same recipe was published on turkish site Binnur turkish cookbook that I visit often. Now I am glad to see this recipe here. The taste was very good, but I think actually there is not a big difference in taste between this bread and a traditional bread without starter. So, I used this recipe only one time because I make bread three times a week and it is complicated for me to wait four days.
Really nice flavor! Here’s what I did: I made the starter on Friday night. Saturday morning, I fed it again. Saturday night, I gave it the final feeding, so Sunday I could mix the dough. I used regular cool tap water in the bowl of a stand mixer, added the starter, and mixed it with a spoon to loosen it a bit. I added the flour, salt, and instant yeast (only about 11 g, or .35 ounces) and mixed with the dough hook for about 10 minutes. It’s a wet, sticky dough, but had lovely long developed gluten strands. I transferred the dough to an oiled bowl for the first proof. By the time it had doubled and I dumped it onto a floured board, the dough was firm and bouncy and a delight to work with. I sprinkled sesame seeds on the top of one loaf and baked them on a baking stone. Oh, and I preheated the oven and stone to 475, then reduced the oven temp to 425 once the loaves were in. I wish I’d had the sense to get ingredients to make döner kebaps; this bread would’ve been perfect!
I had my first Ekmek while stationed in Turkey in the Army many years ago. This recipe is excellent but the wood fired ovens the Turks use give a different character that is impossible to match. Enterprising young men in Turkey buy baskets of fresh loaves and sell it on extablished delivery routes. Tenants in upper story apartments have baskets on cords or ropes that they lower from their balconies with the money and the vendor will take the money and put the loaves in for the customer to haul back up.
It really wasn't all that hard to make. It tastes good, chewy with a hard crust. I would make it again.
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This is a great variation to the traditional Amish Friendship Bread. My family says it's like eating chocolate cake. This bread freezes well and makes a great gift.