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Bonnie

"Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I 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 yields 12 servings (2 loaves)

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Directions

Prep

Cook

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1. 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.

2. To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.

3. 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.

4. 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).

5. 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.

Reviews
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My review

I had my first Ekmek while stationed in Turkey in the Army many years ago. This recipe is excellent but the wood fired ovens the Turks use give a different character that is impossible to match...

Very disappointed with the recipe. The taste and texture are nothing close to any Turkish breads I have ever eaten. And after living in Turkey for years and being married to a Turkish woman fo...

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Bonnie "Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no pizza stone, cookie sheets will work also.

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https://www.bbcgoodfood.com/recipes/steamed-bao-buns

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I usually love Martha's recipes, of all kind, but this one is just way more difficult than it has to be. Minimally, I recommend this and the croissant recipe be re-written for more clarity. This is not something to try unless you are a pro-baker, or are bored (as I am...).

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Easy homemade crumpet recipe | Jamie magazine recipes

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If you've never made homemade crumpets, then you've got to give this crumpet recipe a go! They're even better with homemade butter. Recipe from Jamie magazine.

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The Spanish love their bread and after tasting this, so do we! With the starter mix, it's halfway to a sourdough and it's a good old-fashioned hearty bread that keeps well.

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This one is a quick recipe that involves no more than mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this recipe.

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mols :)

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This recipe makes enough dough for two pizzas and two lobster filled calzones. Take your pick! The dough is an authentic recipe from Naples. Leaving it to proove overnight in the fridge gives it an extra sourdough-like flavour.

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https://www.allrecipes.com/recipe/21106/ekmek-turkish-bread/?internalSource=streams&referringId=17238&referringContentType=recipe%20hub&clickId=st_trending_b

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Unleavened bread

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https://en.wikipedia.org/wiki/Gulab_jamun

http://www.vegrecipesofindia.com/gulab-jamun-easy-gulab-jamun-recipe/

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Dampfnudel is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in Germany, Austria and in France. It is a typical dish in southern Germany

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https://www.youtube.com/watch?v=YfWcs2k7oQ4

Sourdough bread is made by the fermentation of dough using naturally-occurring yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli bacteria present.

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James Martin shares his recipe for this French patisserie classic. It involves some ambitious pastry work, but the end results are worth it