A bakery of late 19th century İstanbul, in present-day Ortaköy, İstanbul. (2023) by GoTürkiyeGoTürkiye
Francala
Some breads need a special mention…the bread in Ottoman times was as diverse as the peoples. Francala bread was enjoyed in many communities. To increase the crispiness of the long, thin stretches of dough, scratches were made with a knife before they were placed in the oven.
Turkish somun bread (2023) by GoTürkiyeGoTürkiye
Somun
With a long history, this loaf-bread remains a favourite. These days it is the most commonly seen bread in Türkiye, perfect for meals on the run with meats, pickles, and salads.
It's shaped into round or oval loaves, making a slit on top with a knife. The dough is traditionally baked in a stone or brick oven, which imparts a desirable crispness to the crust.
Bread sellers of the late 19th century, in İstanbul (1800) by GoTürkiyeGoTürkiye
Fodula
Fodula bread was similar in shape to today's Ramadan Pide. It was associated with religious fasting.
Gaziantep bread (2023) by GoTürkiyeGoTürkiye
It was softer and easy to share because it was fermented for less time. Its origins relate to religious fasting, and it is still produced by most Turkish bakeries today, especially during Ramadan.
Boyoz pastry (2023) by GoTürkiyeGoTürkiye
Boyoz
Boyoz bread was brought by migrants to İzmir in the late 1400s who sought refuge in the Ottoman Empire following their expulsion from Spain and Portugal.
Boyoz remains a breakfast favorite in İzmir and the buttery, flaky bread is commonly consumed with boiled eggs.
Boyoz filled with spinach (2023) by GoTürkiyeGoTürkiye
The dough is prepared simply with flour, water, and salt, kneaded and rolled into layers drizzled with olive oil. Baked in a wood oven, the olive oil gives it a flaky, crispy texture.
Boyoz kilns in İzmir still employ the original cooking methods dating back more than 500 years.
Natural air drying of corn (2023) by GoTürkiyeGoTürkiye
Cornbread
On the Black Sea, steep wooded slopes and seaborne air create the perfect climate for growing corn.
Cornbreads are especially popular at breakfast when ovens are also being used to heat the home. In the tea-growing area of Rize, you’ll find cornbread pan-cooked on wood fires.
Turkish cornbread (2023) by GoTürkiyeGoTürkiye
Since it is prepared with a softer dough, it is often cooked in iron pans to keep its shape. Unlike bread baked with wheat flour, cornbread (importantly) dissolves in the mouth.
