In Turkey, Ekmek is a very common bread. It translates as boring, uninspired bread. It is usually served as a side dish. Here are a couple of Turkish Bread Recipes:
See also Naan – which is very similar.
Ekmek
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- Cheese Logs
- 3 C water – bring to a boil
- Add 1 TBL granulated sugar
- 1 tsp salt
- 1 TBL olive oil
- 2 C AP flour
- Stir until the dough comes together
- Flatten to let cool
- Add 1 tsp baking powder
- Knead on floured surface
- Roll as flat as you can
- Spread butter
- Roll into a log
- Cut into 1.5 inch pieces
- Roll those pieces flat
- Get rid of excess flour
- Add mixture of parmesan, mozzarella and parsley
- Close and pinch into a canoe shaped pastry
- Put onto baking sheet
- Combine 1 egg yolk and 1 TBL olive oil
- Brush tops
- Top with sesame seeds
- Bake at 350º for 30 minutes
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Ekmek as a side
Above Flour, Sugar, Salt, Water, oil, baking powder
Mix to the consistency of pizza dough.
Flatten roughly with your hands, then pound with the tips of your fingers until it is a little flatter, and very dimpled.
Cook at 450º for 5-8 minutes or in a skillet
Lavash (translates as Balloon Bread)
- The base is ekmek, but you continue to flatten it until it is as thin as pizza dough.
- Brush the top with a mixture of egg yolk and water
- Bake at 450º until browned
- Sprinkle with Nigella Seeds
Lahmacun (Used for Turkish Pizza)
Again, using ekmek as the base, flatten even further and spread with thick tomato paste and spices, then add other desired toppings.
