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There’s something undeniably magical about Turkish bread. Soft yet slightly chewy, with a golden crust and tender crumb, it’s a staple on Turkish tables, served alongside soups, kebabs, and mezze. Whether you’re dipping it in olive oil, slathering it with butter, or using it for sandwiches, homemade Turkish bread is both comforting and impressive.
The great news? You don’t need a professional oven or years of baking experience to make it at home. With the right ingredients, a little patience, and a few insider tips, you can bake Turkish bread that rivals the breads you see in Istanbul bakeries.
In this article, we’ll explore a classic Turkish bread recipe, tips for perfect crust and crumb, and variations for different occasions.
What Makes Turkish Bread Special?
Turkish bread, or “ekmek”, is characterized by:
Soft interior (crumb) – light, fluffy, and airy.
Golden, slightly crisp crust – thin, delicate, not thick or hard.
istinctive flavor – mild yeastiness, sometimes enhanced with olive oil or yogurt.
Versatility – perfect for breakfast, lunch, dinner, or as a snack.
