Turkish Corn Flatbread

Name: Turkish Corn Flatbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 300 g cornmeal; 250 ml warm water; 1 tsp salt; 3 tbsp olive oil; 1 tsp baking powder; 1 tbsp sugar; 2 tbsp butter

Mısır Ekmeği

This golden flatbread has a distinctive nutty corn flavor with a slightly dense, tender crumb that's more substantial than wheat bread. The surface develops beautiful golden-brown spots when cooked, creating an appealing rustic appearance. It's perfect for those seeking a naturally gluten-free alternative that pairs wonderfully with Turkish cheeses and honey.

Recipe Details

Prep 15 min

Cook 25 min

Servings 6

Difficulty Easy

Nutrition per Serving

285 Calories

5g Protein

12g Fat

42g Carbs

3g Fiber

Mısır ekmeği has been a staple in Turkey's Black Sea region for generations, where corn cultivation thrives in the humid coastal climate. This humble bread represents the resourcefulness of Turkish home cooks who transformed locally grown corn into a satisfying daily bread. The flavor profile is distinctly different from wheat-based breads, offering a sweet, earthy corn taste that becomes more pronounced as you chew. The texture is pleasantly dense yet tender, with a slightly crumbly quality that makes it excellent for soaking up stews and sauces. When fresh from the pan, it releases an irresistible aroma of toasted corn that fills the kitchen. This flatbread shines brightest when served warm, either as an accompaniment to hearty Turkish soups like mercimek çorbası, or simply topped with fresh cheese, tomatoes, and herbs for a satisfying breakfast. The natural sweetness makes it particularly delicious with honey or jam, while its sturdy texture holds up beautifully to savory toppings without falling apart.

Ingredients

300 g cornmeal
250 ml warm water
1 tsp salt
3 tbsp olive oil
1 tsp baking powder
1 tbsp sugar
2 tbsp butter

Instructions

Mix dry ingredients

Combine cornmeal, salt, baking powder, and sugar in a large mixing bowl, whisking thoroughly for 1-2 minutes until evenly distributed. The mixture should be uniform with no lumps of baking powder visible. Do not skip the whisking as lumpy baking powder will create uneven rising.
Create wet mixture

In a separate bowl, combine warm water and olive oil, stirring for 30 seconds until well blended. The water should feel comfortably warm to touch, not hot. Do not use hot water as it will create a gummy texture in the final bread.
Form the dough

Pour the wet ingredients into the dry ingredients and mix with a wooden spoon for 3-4 minutes until a thick, cohesive dough forms. The dough should hold together but remain slightly sticky to touch. Do not overmix as this will make the bread tough and dense.
Rest the dough

Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 15-20 minutes. The dough will absorb moisture and become easier to handle, with a slightly firmer texture. Do not skip this resting period as it improves the final texture significantly.
Shape the flatbread

Turn the dough onto a lightly floured surface and gently knead 3-4 times. Roll into a circle about 25cm diameter and 1cm thick using a rolling pin. The surface should be smooth with no cracks. Do not roll too thin as the bread will become dry and crumbly when cooked.
Cook the flatbread

Heat butter in a large skillet over medium-low heat for 1 minute until melted and foaming. Place the flatbread in the pan and cook for 8-10 minutes until golden brown spots appear on the bottom. The bread should sound hollow when lightly tapped. Do not use high heat as the outside will burn before the inside cooks through.
Flip and finish

Carefully flip the flatbread using a large spatula and cook the second side for 6-8 minutes over medium-low heat until golden brown and cooked through. The bread should spring back lightly when pressed in the center. Do not press down on the bread while cooking as this will make it dense.

Tips

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Cooking Tips

Let the dough rest longer (up to 30 minutes) for an even more tender texture, and cook over lower heat for a more evenly golden surface without burning.

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Alternatives

You can substitute half the cornmeal with fine semolina for a lighter texture, though this will reduce the corn flavor and make it less authentically rustic.

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Serving & Storage

Serve warm cut into wedges with Turkish white cheese, honey, or alongside soups. Store wrapped in a clean towel for up to 2 days and reheat in a dry pan for 1-2 minutes per side.