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.
Welcome to The Parlor, a café situated in the heart of Bayside. We are known for out friendly service, excellent food and stylish decor.
Welcome to The Parlor, a café situated in the heart of Bayside. We are known for out friendly service, excellent food and stylish decor.
