Corn Bread

Mısır ekmeği

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Preparation info

  • Makes


    big round loaf
    • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Also a village bread, the yellow corn bread is particularly popular in central and eastern Anatolia. It is often made in the same way as köy ekmeği, and when stale it is reconstituted in a tasty soup, köy çorbası. In some villages the corn meal is kneaded with water until elastic, and divided into four or five balls. These are then rolled flat, brushed with melted butter, folded into envelopes, then folded again into small packages and dipped in flour, before being rolled out again into circles or squares. These flat breads are cooked quickly on both sides on a hot tava or griddle, spread with melted butter, then browned on both sides until crisp.


  • ½ oz/15 g fresh yeast, or ¼ oz/7 g dried yeast
  • 3—4 fl oz/100-125 ml lukewarm water
  • ½ teaspoon sugar
  • 8 oz/225 g corn meal
  • 1 lb/450 g strong unbleached flour
  • 1 teaspoon salt
  • 12-14 fl oz/350-400 ml cold water
  • scant teaspoon olive or sunflower oil


  • Follow the method for köy ekmegi.