- 6 C AP white flour
- 1 C whole wheat flour
- 1 TBL salt
- 2 TBL sugar (for flour)
- 1 tsp sugar (for yeast)
- 1 TBL yeast
- 2 C very warm (not hot) water
- Mix 1 tsp sugar, yeast and half of your water in a small bowl.
- Set aside to bubble 10 minutes
- Mix flour, salt and 2 TBL sugar in a large bowl
- Stir yeast mixture into flour
- Add more water to flour to form a soft dough that is slightly sticky
- Pour dough into a floured surface
- Knead about 10 minutes adding more flour to the surface as necessary.
- Dough ball should be smooth and should bounce back when you press a finger into it.
- Lightly oil top of dough and let rest until doubled in size (about 60-90 minutes
- Punch dough a few times to get rid of built up air bubbles inside
- Divide into half, then half again – You should now have four pieces
- Divide each piece into thirds – You should now have twelve pieces
- Form each into a smooth ball, cover and let stand about 10 minutes
- Roll into 8 inch rounds about 1/8 inch thick
– For a more authentic ekmek, flatten it with your hands and then pound it with your finger tips until flattened - Place on ungreased pan at 450º for 8-10 minutes
- These will puff up and the center should be hollow.
