This recipe uses a naturally fermented starter (sourdough) so you need to start this recipe a few days ahead. Other than that it is not hard.
Great tasteing bread the best toast ever. Its a little time consuming and very sticky and hard to mould into shape ,but totally worth it.I have my second batch ready to go - 15 May 2010
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 USA and 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 USA and Canada)