Turkish Bread or Ekmek

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the starter:
  • Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
  • Cover and let sit at room temperature overnight.
  • The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
  • Cover and let sit at room temperature overnight.
  • On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
  • To make the dough:
  • In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  • Break the starter into small pieces and add it to the yeast mixture.
  • Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Sprinkle a little flour over the dough and then cover it with a dry cloth.
  • Let it raise until double in size.
  • Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes.
  • Shape each piece into a tight oval loaf.
  • Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size.
  • Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes.
  • Loaves are done when their bottoms sound hollow when tapped.
  • Let cool on wire racks before serving.
  • tip: its a good idea to dust a bit of flour or corn meal on the baking tray ;).
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