Ekmek is a light and slightly sour flatbread that tastes wonderful with 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, baking trays will work also. The recipe seems complicated, but it's a lot easier than it appears.
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. Enterprising young men in Turkey buy baskets of fresh loaves and sell it on extablished delivery routes. Tenants in upper story apartments have baskets on cords or ropes that they lower from their balconies with the money and the vendor will take the money and put the loaves in for the customer to haul back up. - 20 Sep 2007 (Review from Allrecipes US | Canada)
This was a nice bread to serve with soup.I served it with Harira(also very good)and it went well.Good crispy crust and soft inside.I only cooked it for a little over 20 min. and it was pretty well done. - 04 Apr 2002 (Review from Allrecipes US | Canada)
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 for even longer, she even questioned the Turkish in the title. One additional note, Ekmek is the name for all breads in Turkey, it would be nice to know what kind of bread this really is... - 10 Aug 2007 (Review from Allrecipes US | Canada)