The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Turkish flatbread

okibilir's picture

Turkish flatbread

Really intrigued by reports and comments on Nick Malgieri's Turkish flatbread. Can anyone post the recipe, please?















texalp's picture

 i don't think this is Nick Malgieri's ;but here is the one I've been using( still trying to get where I want it.)


Ekmek Turkish Bread

Ekmek is a light and slightly sour flatbread that tastes
wonderful with Havarti cheese. It uses a starter which
ferments for 4 days.  recommend using a pizza stone to
bake the loaves on. If you've no pizza stone, cookie sheets
 will work also. The recipe seems complicated, but it's a lot
easier than it appears."

Original recipe yield: 2 loaves.
Prep Time:1 Hour Cook Time:40 Minutes
Ready In:4 Days 4 Hours Servings:12 
1 1/2 cups bread flour, divided
3/4 cup water, divided
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
2 teaspoons salt

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.

 Hope this helps.


okibilir's picture

Many thanks for your reply. I already have this recipe - and others for many things Turkish- which is why I am interested in Nick Malgieri's to see if it is really different. Oh well, perhaps someone will post it.

gaaarp's picture

If you want Nick's recipe, buy The Modern Baker. There are a lot of excellent recipes in it. You won't be disappointed.

rsherr's picture

Ekmek is just the Turkish word for bread, usually not a flat bread.


hanseata's picture

Ekmek means just "bread". My Turkish ekmek version is not a flat bread, but a sourdough yogurt rye with sesame.