Biberli Ekmek – Turkish Pepper Bread

Biberli Ekmek, originating from Hatay in southern Turkey, is a soft, savory flatbread enhanced with walnuts, sesame, traditional spices and spicy red pepper paste. Hatay cuisine is well known for its use of rich, unique spices, a wide array of flavourful kebabs, and the distinctly Turkish dessert: künefe.
The recipe is good for two large flatbread or 8 smaller ones like the way I did here. Enjoy them as breakfast, an afternoon snack, or alongside with a fresh seasonal salad or soup for a satisfying meal.

Dough	Topping
500 g White bread flour (or AP flour) 7 g Instant dried yeast 1 tsp Sugar 1 tsp Salt 360 ml Milk, at room temperature 3 tbsp Olive oil	1 Large red onion, peeled and finely chopped (or grated) 4 tbsp Biber salcası (Turkish pepper paste, spicy or mild) 120 ml Olive oil 60 g Walnuts, ground 3 tbsp Sesame seeds 1 tsp Black nigella seeds 1 tsp Dried thyme 1 tsp Cumin powder 1 tsp Pul biber (Turkish red pepper flakes) ½ tsp Sea salt

For the dough, combine flour, yeast, sugar, and salt in the mixing bowl of your mixer. Add milk and olive oil, mixing at slow speed until a soft dough forms. Increase the speed and knead for about 5 minutes until smooth. Cover with a clean kitchen towel and let it rise for an hour, until it doubles in size.
For the topping, combine finely chopped onion, biber salcası, olive oil, walnuts, sesame, black nigella seeds, thyme, cumin, pul biber, and salt. Mix well until it is easily spreadable. Set it aside.
Preheat the oven to 200C/400F. Prepare two baking trays lined with baking paper. Set aside.
Divide the dough into 8 even portions. Shape each into a ball. Flatten each dough ball to your liking with your hand or a rolling pin. Place it on one of the prepared trays. Each tray is fit for 4 flatbread. Top 1/8 of the topping over the dough and spread it evenly with the back of a spoon.
Bake in the middle of hot oven for 15-18 minutes until golden and cooked through. Garnish with parsley. While the first batch bakes, prepare the second batch of dough balls on another baking tray.

8 comments:

DEZMOND 24/9/25 13:12: We say biber as well for pepper, but that is because we had been 500 years under the bloody Turkish rule. That red paste looks like our ajvar, which is a red relish made from aubergine, garlic and roasted peppers.
foodtravelandwine 24/9/25 14:41: Next time I go to the Turkish supermarket, I know I will buy that sauce!.....Abrazotes, Marcela
Lori 24/9/25 14:43: That looks amazing!
Evening With A Sandwich 24/9/25 15:06: Angie, this is such an interesting bread style. I love Middle Eastern flavors with so many flavors and textures. Bravo for this recipe.
Lola Martínez 24/9/25 15:18: Se ve riquísimo ese pan, se puede comer así tal cual.
Anonymous 24/9/25 15:23: Looks good -Christine cmlk79.blogspot.com
Brian's Home Blog 24/9/25 16:24: I'd sure like to try that one!
Linda's Relaxing Lair 24/9/25 16:43: Very nice 👌