🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa004)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/21106/ekmek-turkish-bread/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/21106/ekmek-turkish-bread/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/recipe\/21106\/ekmek-turkish-bread\/","crawl_time":1775770742,"first_indexed_time":1519872358,"http_code":200,"src_unparsed":"com,allrecipes!www,\/recipe\/21106\/ekmek-turkish-bread\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Ekmek Turkish Bread Recipe","meta_descriptions":["A Middle Eastern-style flatbread made with a 4-day sourdough starter. This Turkish bread recipe appears complicated but is actually easy."],"attrs_boilerpipe_text":"Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. This Turkish bread recipe uses a starter that ferments for four days. I recommend using a pizza stone to bake the loaves on. If don't have a pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.\nPrep Time:\n1 hr\nCook Time:\n30 mins\nAdditional Time:\n4 days 2 hrs\nTotal Time:\n4 days 3 hrs 30 mins\nServings:\n12\nYield:\n2 loaves\nKeep Screen Awake\nIngredients\n1\/2x\n1x\n2x\nOriginal recipe (1X) yields 12 servings\n1 ½\ncups\nbread flour, divided\n¾\ncup\nwater, divided\n5\nteaspoons\nactive dry yeast\n1\nteaspoon\nwhite sugar\n2\ncups\nwarm water (110 degrees F\/45 degrees C)\n6\ncups\nbread flour\n2\nteaspoons\nsalt\nDirections\nTo make the starter: Place 1\/2 cup flour and 1\/4 cup water in a bowl with a lid; 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.\nTo make the dough: In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.\nBreak the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and 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 cover it with a dry cloth. Let it rise until doubled in size.\nPut 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 the two loaves until they are 15x12-inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let them rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).\nBake in the 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.\n21\nhome cooks made it!\nNutrition Facts\n(per serving)\n6\nCalories\n0g\nFat\n1g\nCarbs\n1g\nProtein\nNutrition Facts\nServings Per Recipe\n12\nCalories\n6\n% Daily Value *\nTotal Fat\n0g\n0%\nSodium\n390mg\n17%\nTotal Carbohydrate\n1g\n0%\nDietary Fiber\n0g\n1%\nTotal Sugars\n0g\nProtein\n1g\n1%\nCalcium\n3mg\n0%\nIron\n0mg\n2%\nPotassium\n34mg\n1%\n* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/recipe\/21106\/ekmek-turkish-bread\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/recipe\/21106\/ekmek-turkish-bread\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - [One-Pot Meals](https:\/\/www.allrecipes.com\/recipes\/15436\/everyday-cooking\/one-pot-meals\/)\n  - 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Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=z5qeew&isMyrecipes=true&utm_source=allrecipes&utm_medium=sitewidebanner)\n\n- [Recipes](https:\/\/www.allrecipes.com\/recipes\/)\n- [Bread](https:\/\/www.allrecipes.com\/recipes\/156\/bread\/)\n- [Yeast Bread Recipes](https:\/\/www.allrecipes.com\/recipes\/339\/bread\/yeast-bread\/)\n- [Sourdough Bread Recipes](https:\/\/www.allrecipes.com\/recipes\/349\/bread\/yeast-bread\/sourdough-bread\/)\n\n# Ekmek Turkish Bread\n4\\.6\n\n(19)\n\n8 Reviews\n\n4 Photos\n\nEkmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. This Turkish bread recipe uses a starter that ferments for four days. I recommend using a pizza stone to bake the loaves on. If don't have a pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.\n\nSubmitted by Bonnie\n\nUpdated on January 17, 2023\n\nSave\n\nRate\n\nShare\n\nClose\n\n![close up view of two loaves of Ekmek Turkish Bread on a wooden cutting board](https:\/\/www.allrecipes.com\/thmb\/ELTMqBxs7jZ9Ui1c4d9Qs4aH4ZE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/4535470-ekmek-turkish-bread-Gremolata-4x3-1-20da525778724abfbd6de878303baf42.jpg)\n\n![close up view of two loaves of Ekmek Turkish Bread on a wooden cutting board](https:\/\/www.allrecipes.com\/thmb\/ELTMqBxs7jZ9Ui1c4d9Qs4aH4ZE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/4535470-ekmek-turkish-bread-Gremolata-4x3-1-20da525778724abfbd6de878303baf42.jpg)\n\nAdd Photo\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/21106\/ekmek-turkish-bread\/)\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/21106\/ekmek-turkish-bread\/)\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/21106\/ekmek-turkish-bread\/)\n\nPrep Time:\n\n1 hr\n\nCook Time:\n\n30 mins\n\nAdditional Time:\n\n4 days 2 hrs\n\nTotal Time:\n\n4 days 3 hrs 30 mins\n\nServings:\n\n12\n\nYield:\n\n2 loaves\n\nJump to Nutrition Facts\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 12 servings\n\n- 1 ½ cups bread flour, divided\n- ¾ cup water, divided\n- 5 teaspoons active dry yeast\n- 1 teaspoon white sugar\n- 2 cups warm water (110 degrees F\/45 degrees C)\n- 6 cups bread flour\n- 2 teaspoons salt\n\n## Directions\n1. To make the starter: Place 1\/2 cup flour and 1\/4 cup water in a bowl with a lid; 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.\n2. To make the dough: In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.\n3. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and 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 cover it with a dry cloth. Let it rise until doubled in size.\n4. 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 the two loaves until they are 15x12-inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let them rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).\n5. Bake in the 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.\n\nSave\n\nRate\n\n21 home cooks made it\\!\n\nI Made It\n\nSomething went wrong. Please reload and try again.\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 6 | Calories |\n| 0g | Fat |\n| 1g | Carbs |\n| 1g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 12 |   |\n| Calories 6 |   |\n| % Daily Value \\* |   |\n| Total Fat 0g | 0% |\n| Sodium 390mg | 17% |\n| Total Carbohydrate 1g | 0% |\n| Dietary Fiber 0g | 1% |\n| Total Sugars 0g |   |\n| Protein 1g | 1% |\n| Calcium 3mg | 0% |\n| Iron 0mg | 2% |\n| Potassium 34mg | 1% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\nAdd Your Photo\n\n## Photos of Ekmek Turkish Bread\n01 of 04\n\n![]()\n\nPhoto by  Gremolata\n\n02 of 04\n\n![]()\n\nPhoto by  Gremolata\n\n07\/10\/2017\n\nReally nice flavor! Here’s what I did: I made the starter on Friday night. Saturday morning, I fed it again. Saturday night, I gave it the final feeding, so Sunday I could mix the dough. I used regular cool tap water in the bowl of a stand mixer, added the starter, and mixed it with a spoon to loosen it a bit. I added the flour, salt, and instant yeast (only about 11 g, or .35 ounces) and mixed with the dough hook for about 10 minutes. It’s a wet, sticky dough, but had lovely long developed gluten strands. I transferred the dough to an oiled bowl for the first proof. By the time it had doubled and I dumped it onto a floured board, the dough was firm and bouncy and a delight to work with. I sprinkled sesame seeds on the top of one loaf and baked them on a baking stone. Oh, and I preheated the oven and stone to 475, then reduced the oven temp to 425 once the loaves were in. I wish I’d had the sense to get ingredients to make döner kebaps; this bread would’ve been perfect\\!\n\n03 of 04\n\n![]()\n\nPhoto by  Gremolata\n\n07\/10\/2017\n\nReally nice flavor! Here’s what I did: I made the starter on Friday night. Saturday morning, I fed it again. Saturday night, I gave it the final feeding, so Sunday I could mix the dough. I used regular cool tap water in the bowl of a stand mixer, added the starter, and mixed it with a spoon to loosen it a bit. I added the flour, salt, and instant yeast (only about 11 g, or .35 ounces) and mixed with the dough hook for about 10 minutes. It’s a wet, sticky dough, but had lovely long developed gluten strands. I transferred the dough to an oiled bowl for the first proof. By the time it had doubled and I dumped it onto a floured board, the dough was firm and bouncy and a delight to work with. I sprinkled sesame seeds on the top of one loaf and baked them on a baking stone. Oh, and I preheated the oven and stone to 475, then reduced the oven temp to 425 once the loaves were in. I wish I’d had the sense to get ingredients to make döner kebaps; this bread would’ve been perfect\\!\n\n04 of 04\n\n![]()\n\nPhoto by  Lucy Lu\n\n12\/30\/2009\n\n1. 1\n\n## You’ll Also Love\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/jtyQDiNZnuUHGl9AO8AZyyiW25E=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/856063-fb132bf558384723bf9012dc99c6fb0f.jpg) Biga 9 Ratings](https:\/\/www.allrecipes.com\/recipe\/69436\/biga\/)\n\n[![Bazlama - Turkish Flat Bread]() ![Bazlama - Turkish Flat Bread](https:\/\/www.allrecipes.com\/thmb\/doUsQA_KCxxLICWapGHlt3C_5us=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/8605224-9742b31157e34b84904a1097885479ea.jpg) Bazlama - Turkish Flat Bread 73 Ratings](https:\/\/www.allrecipes.com\/recipe\/215599\/bazlama-turkish-flat-bread\/)\n\n[![]() 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![](https:\/\/www.allrecipes.com\/thmb\/QteaO9P5E89FZI14yY7r_o3ng_A=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/35296-2413288bed64419588add0ccc978f4c6.jpg) Herman Bread 41 Ratings](https:\/\/www.allrecipes.com\/recipe\/17213\/herman-bread\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n[Newsletters](https:\/\/www.allrecipes.com\/recipe\/21106\/ekmek-turkish-bread\/)\n\nFollow Us\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n- [Meals](https:\/\/www.allrecipes.com\/recipes\/)\n- [Ingredients](https:\/\/www.allrecipes.com\/recipes\/17567\/ingredients\/)\n- [Occasions](https:\/\/www.allrecipes.com\/recipes\/85\/holidays-and-events\/)\n- [Cuisines](https:\/\/www.allrecipes.com\/recipes\/86\/world-cuisine\/)\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- [News](https:\/\/www.allrecipes.com\/food-news-trends\/)\n- [Features](https:\/\/www.allrecipes.com\/recipes\/1642\/everyday-cooking\/)\n- [Video](https:\/\/www.allrecipes.com\/video)\n\n- [About Us](https:\/\/www.allrecipes.com\/about-us-6648102)\n- [Editorial Process](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Product Vetting](https:\/\/www.allrecipes.com\/about-us-6648102#toc-product-reviews)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/brands\/food-drink\/allrecipes)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.allrecipes.com\/about-us-6648102#toc-contact-us)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=ALR)\n- [Magazine Subscription Help](https:\/\/www.magazines.com\/customer-care)\n\nAllrecipes is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. This Turkish bread recipe uses a starter that ferments for four days. I recommend using a pizza stone to bake the loaves on. If don't have a pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.\n\nPrep Time:\n\n1 hr\n\nCook Time:\n\n30 mins\n\nAdditional Time:\n\n4 days 2 hrs\n\nTotal Time:\n\n4 days 3 hrs 30 mins\n\nServings:\n\n12\n\nYield:\n\n2 loaves\n\nKeep Screen Awake\n\nIngredients\n\n1\/2x\n\n1x\n\n2x\n\nOriginal recipe (1X) yields 12 servings\n\n- 1 ½ cups bread flour, divided\n- ¾ cup water, divided\n- 5 teaspoons active dry yeast\n- 1 teaspoon white sugar\n- 2 cups warm water (110 degrees F\/45 degrees C)\n- 6 cups bread flour\n- 2 teaspoons salt\n\n## Directions\n1. To make the starter: Place 1\/2 cup flour and 1\/4 cup water in a bowl with a lid; 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.\n2. To make the dough: In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.\n3. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and 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 cover it with a dry cloth. Let it rise until doubled in size.\n4. 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 the two loaves until they are 15x12-inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let them rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).\n5. Bake in the 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.\n\n21 home cooks made it\\!\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 6 | Calories |\n| 0g | Fat |\n| 1g | Carbs |\n| 1g | Protein |\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 12 |   |\n| Calories 6 |   |\n| % Daily Value \\* |   |\n| Total Fat 0g | 0% |\n| Sodium 390mg | 17% |\n| Total Carbohydrate 1g | 0% |\n| Dietary Fiber 0g | 1% |\n| Total Sugars 0g |   |\n| Protein 1g | 1% |\n| Calcium 3mg | 0% |\n| Iron 0mg | 2% |\n| Potassium 34mg | 1% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.","meta_canonical":null}

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Meta Description	A Middle Eastern-style flatbread made with a 4-day sourdough starter. This Turkish bread recipe appears complicated but is actually easy.
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Boilerpipe Text	Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. This Turkish bread recipe uses a starter that ferments for four days. I recommend using a pizza stone to bake the loaves on. If don't have a pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears. Prep Time: 1 hr Cook Time: 30 mins Additional Time: 4 days 2 hrs Total Time: 4 days 3 hrs 30 mins Servings: 12 Yield: 2 loaves Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 12 servings 1 ½ cups bread flour, divided ¾ 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 Directions To make the starter: Place 1/2 cup flour and 1/4 cup water in a bowl with a lid; 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 yeast and sugar in 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 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 cover it with a dry cloth. Let it rise until doubled 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 the two loaves until they are 15x12-inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let them rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Bake in the 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. 21 home cooks made it! Nutrition Facts (per serving) 6 Calories 0g Fat 1g Carbs 1g Protein Nutrition Facts Servings Per Recipe 12 Calories 6 % Daily Value * Total Fat 0g 0% Sodium 390mg 17% Total Carbohydrate 1g 0% Dietary Fiber 0g 1% Total Sugars 0g Protein 1g 1% Calcium 3mg 0% Iron 0mg 2% Potassium 34mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Save your favorites on MyRecipes for free](https://www.myrecipes.com/authentication/login?regSource=z5qeew&isMyrecipes=true&utm_source=allrecipes&utm_medium=sitewidebanner) - [Recipes](https://www.allrecipes.com/recipes/) - [Bread](https://www.allrecipes.com/recipes/156/bread/) - [Yeast Bread Recipes](https://www.allrecipes.com/recipes/339/bread/yeast-bread/) - [Sourdough Bread Recipes](https://www.allrecipes.com/recipes/349/bread/yeast-bread/sourdough-bread/) # Ekmek Turkish Bread 4\.6 (19) 8 Reviews 4 Photos Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. This Turkish bread recipe uses a starter that ferments for four days. I recommend using a pizza stone to bake the loaves on. If don't have a pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears. Submitted by Bonnie Updated on January 17, 2023 Save Rate Share Close ![close up view of two loaves of Ekmek Turkish Bread on a wooden cutting board](https://www.allrecipes.com/thmb/ELTMqBxs7jZ9Ui1c4d9Qs4aH4ZE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/4535470-ekmek-turkish-bread-Gremolata-4x3-1-20da525778724abfbd6de878303baf42.jpg) ![close up view of two loaves of Ekmek Turkish Bread on a wooden cutting board](https://www.allrecipes.com/thmb/ELTMqBxs7jZ9Ui1c4d9Qs4aH4ZE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/4535470-ekmek-turkish-bread-Gremolata-4x3-1-20da525778724abfbd6de878303baf42.jpg) Add Photo [4 ![]()](https://www.allrecipes.com/recipe/21106/ekmek-turkish-bread/) [4 ![]()](https://www.allrecipes.com/recipe/21106/ekmek-turkish-bread/) [4 ![]()](https://www.allrecipes.com/recipe/21106/ekmek-turkish-bread/) Prep Time: 1 hr Cook Time: 30 mins Additional Time: 4 days 2 hrs Total Time: 4 days 3 hrs 30 mins Servings: 12 Yield: 2 loaves Jump to Nutrition Facts Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings - 1 ½ cups bread flour, divided - ¾ 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 ## Directions 1. To make the starter: Place 1/2 cup flour and 1/4 cup water in a bowl with a lid; 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 yeast and sugar in 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 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 cover it with a dry cloth. Let it rise until doubled 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 the two loaves until they are 15x12-inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let them rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). 5. Bake in the 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. Save Rate 21 home cooks made it\! I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 6 \| Calories \| \| 0g \| Fat \| \| 1g \| Carbs \| \| 1g \| Protein \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 12 \| \| \| Calories 6 \| \| \| % Daily Value \* \| \| \| Total Fat 0g \| 0% \| \| Sodium 390mg \| 17% \| \| Total Carbohydrate 1g \| 0% \| \| Dietary Fiber 0g \| 1% \| \| Total Sugars 0g \| \| \| Protein 1g \| 1% \| \| Calcium 3mg \| 0% \| \| Iron 0mg \| 2% \| \| Potassium 34mg \| 1% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add Your Photo ## Photos of Ekmek Turkish Bread 01 of 04 ![]() Photo by Gremolata 02 of 04 ![]() Photo by Gremolata 07/10/2017 Really nice flavor! Here’s what I did: I made the starter on Friday night. Saturday morning, I fed it again. Saturday night, I gave it the final feeding, so Sunday I could mix the dough. I used regular cool tap water in the bowl of a stand mixer, added the starter, and mixed it with a spoon to loosen it a bit. I added the flour, salt, and instant yeast (only about 11 g, or .35 ounces) and mixed with the dough hook for about 10 minutes. It’s a wet, sticky dough, but had lovely long developed gluten strands. I transferred the dough to an oiled bowl for the first proof. By the time it had doubled and I dumped it onto a floured board, the dough was firm and bouncy and a delight to work with. I sprinkled sesame seeds on the top of one loaf and baked them on a baking stone. Oh, and I preheated the oven and stone to 475, then reduced the oven temp to 425 once the loaves were in. I wish I’d had the sense to get ingredients to make döner kebaps; this bread would’ve been perfect\! 03 of 04 ![]() Photo by Gremolata 07/10/2017 Really nice flavor! Here’s what I did: I made the starter on Friday night. Saturday morning, I fed it again. Saturday night, I gave it the final feeding, so Sunday I could mix the dough. I used regular cool tap water in the bowl of a stand mixer, added the starter, and mixed it with a spoon to loosen it a bit. I added the flour, salt, and instant yeast (only about 11 g, or .35 ounces) and mixed with the dough hook for about 10 minutes. It’s a wet, sticky dough, but had lovely long developed gluten strands. I transferred the dough to an oiled bowl for the first proof. By the time it had doubled and I dumped it onto a floured board, the dough was firm and bouncy and a delight to work with. I sprinkled sesame seeds on the top of one loaf and baked them on a baking stone. Oh, and I preheated the oven and stone to 475, then reduced the oven temp to 425 once the loaves were in. 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Readable Markdown	Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. This Turkish bread recipe uses a starter that ferments for four days. I recommend using a pizza stone to bake the loaves on. If don't have a pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears. Prep Time: 1 hr Cook Time: 30 mins Additional Time: 4 days 2 hrs Total Time: 4 days 3 hrs 30 mins Servings: 12 Yield: 2 loaves Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 12 servings - 1 ½ cups bread flour, divided - ¾ 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 ## Directions 1. To make the starter: Place 1/2 cup flour and 1/4 cup water in a bowl with a lid; 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 yeast and sugar in 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 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 cover it with a dry cloth. Let it rise until doubled 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 the two loaves until they are 15x12-inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let them rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). 5. Bake in the 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. 21 home cooks made it\! ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 6 \| Calories \| \| 0g \| Fat \| \| 1g \| Carbs \| \| 1g \| Protein \| \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 12 \| \| \| Calories 6 \| \| \| % Daily Value \* \| \| \| Total Fat 0g \| 0% \| \| Sodium 390mg \| 17% \| \| Total Carbohydrate 1g \| 0% \| \| Dietary Fiber 0g \| 1% \| \| Total Sugars 0g \| \| \| Protein 1g \| 1% \| \| Calcium 3mg \| 0% \| \| Iron 0mg \| 2% \| \| Potassium 34mg \| 1% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Shard	9 (laksa)
Root Hash	10978891948835254209
Unparsed URL	com,allrecipes!www,/recipe/21106/ekmek-turkish-bread/ s443