Ekmek is more than just bread — it’s the soul of Turkish villages, baked fresh with love and passed through generations.
In this short animated story, we show you how to make traditional Turkish ekmek from scratch.
Here’s how you can make it step by step:
1. Ingredients:
500g all-purpose flour (or bread flour)
1 tsp dry yeast
1 tsp salt
300ml warm water
1 tbsp olive oil (optional)
2. Mix the dough:
In a large bowl, combine the flour, salt, and yeast. Slowly add warm water and knead until the dough is smooth and elastic.
3. Let it rise:
Cover and let the dough rise for 1 to 1.5 hours in a warm place until doubled in size.
4. Shape the bread:
Divide the dough into 2 or 3 parts. Gently flatten and shape each into a round or oval.
5. Second rise:
Let the shaped dough rest for another 20 minutes. Cover with a cloth to prevent drying.
6. Bake:
Preheat the oven to 220°C (428°F). Bake for 15–20 minutes until golden brown. For a crispier crust, place a tray of hot water in the oven.
7. Enjoy warm:
Serve it warm with cheese, olives, or just a drizzle of olive oil.
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This video is part of the VillageOven project – bringing rural tradition to your screen.
Watch the full journey on my channel: @villageoven
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in Turkey bread is not just food it is life a meal without it feels incomplete among the many kinds one stands timeless ecme golden on the outside soft and tender within it’s a daily tradition that ties families and neighbors together at home it begins with four cups of white flour humble essential dry yeast meets warm water and a touch of sugar and slowly wakes up bubbling gently like whispers from the past salt adds balance olive oil brings softness hands need with care pressing rhythm into the dough smooth and alive it rests under cloth rising slowly as the air fills with anticipation divided into two loaves each is shaped with love oval traditional with gentle cuts across the top like a [Music] signature in a hot oven steam curls around the loaves the crust turns golden crackles gently the scent is rich and familiar like childhood mornings or grandma’s kitchen this is ameck not just a bread but a memory a gesture of kindness a taste of Turkish soul in every village and city as the sun rises ovens warm and dough is shaped with quiet devotion ecme is served with olives at breakfast dipped in warm soups at noon and wrapped around kebabs by night imagine a quiet Turkish village where mornings don’t start with alarms but with the warm tempting scent of fresh eek McBre meet old master Hassan before the sun even peaks he’s already waking up ready to bake stories into every loaf he makes he mixes flour water salt and just a pinch of yeast but his secret ingredient endless patience folded softly into the dough as the dough grows so does the village slowly waking up shutters open tea poured birds fed all wrapped in the warmth of memory and here’s a little secret from us at Village Oven we’re sharing these timeless village stories one loaf at a time watch as Hassan shapes the dough with love steams it gently and slides it into his warm old stone oven magic about to happen kids rush to the bakery window noses twitching first comes the scent then the golden fresh Eekmic ready to bring smiles eekmok isn’t just bread it’s laughter shared stories told and moments savored with nothing but time and tea now it’s your turn watch bake share because some recipes like these stories are too beautiful to keep to yourself share your