In Turkey, fresh ekmek (bread) isn’t just food—it’s a daily ritual. Baked in stone ovens or home kitchens, it’s served with every meal: dipped in olive oil, wrapped around cheese, or used to scoop up lentil soup. This homemade version captures the essence of traditional Turkish bread—soft inside, golden and slightly crisp outside, with a subtle tang from a slow rise.
No special equipment needed—just flour, water, yeast, salt, and time. The result? A loaf so good, you’ll tear into it before it even cools.
Why You’ll Love This Recipe
Authentic texture: soft crumb + delicate crust- Only 4 core ingredients—no sugar, no oil
- Hands-off fermentation for deeper flavor
- Costs pennies per loaf
- Naturally vegan & nut-free
