The Ministry of Culture’s Ordu recipe uses cornmeal, water and salt, baked in a greased tray. Other regional versions can include dairy or raising agents. This measured home-oven version follows the simple Ordu approach, with no yeast or baking powder.
Mısır Ekmeği — Recipe Card
A simple, dense cornmeal bread in the Ordu style
Makes 8 servings · One 20 cm (8 inch) bread, cut into eight wedges.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Mısır Ekmeği
Prepare the pan and oven
Heat a conventional oven to 200°C (400°F). Grease a 20 cm (8 inch) shallow metal baking pan with all the oil, including the sides.
Mix and hydrate
Mix the cornmeal and salt in a bowl. Add 300 ml (10.1 fl oz) of the warm water and stir with a sturdy spoon. Rest for 5 minutes, then gradually work in the remaining 50 ml (3 tbsp plus 1 tsp). Aim for a soft, moist dough that spreads under the spoon but does not pour. If still dry and cracking, add up to 30 ml (2 tbsp) extra warm water; different cornmeals absorb differently.
Spread and bake
Press the dough evenly into the pan, about 2 cm (¾ inch) thick, and smooth the surface. Bake on the middle rack for 40–45 minutes, until golden, the edges are firm and a skewer in the center comes out without wet paste. If necessary, bake another 5 minutes; the bread will not rise much.
Cool and slice
Leave in the pan for 10 minutes, then loosen carefully and transfer to a rack for another 10 minutes. Cut into eight wedges with a sharp knife. Serve warm; the crumb is denser and more fragile than wheat bread.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-cornbread-misir-ekmegi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
The stated ingredients are vegan and gluten-free when made with gluten-free-labelled cornmeal. Some cornmeal products are blended with wheat; check the ingredient list. This does not imply certification or absence of cross-contact.
Choosing cornmeal
Use finely milled yellow cornmeal or Turkish mısır unu. Coarse polenta, cornstarch and nixtamalized masa harina are not direct substitutes for this dough.
Regional variation
This is the plain, unleavened style described for Ordu. Milk, yogurt, sugar and raising agents occur in other recipes, but are not part of this base.
How to store and reheat Mısır Ekmeği
Refrigerate cooled leftovers in a covered container at 4°C (40°F) or below within 2 hours, or within 1 hour above 32°C (90°F). Use within 3 days or freeze wrapped wedges for up to 2 months for best quality. Thaw in the refrigerator and reheat at 160°C (320°F) until hot throughout; cover loosely to limit drying.
Mısır Ekmeği: questions and answers
Why is it crumbly?
Cornmeal lacks the gluten network of wheat dough. A compact, crumbly texture is expected. Measure the water, avoid overbaking and let the bread cool before cutting.
Should I add yeast?
No. This recipe is deliberately unleavened. Adding yeast alone will not give cornmeal the elastic structure of wheat bread.
