Biberli Ekmek, or Spicy Turkish Pepper Bread, is a traditional flatbread originating from the heart of Hatay in southern Turkey. This region is known for bold, vibrant food, and this bread is no exception. The dough is soft and slightly chewy, and topped with a mixture of spicy red pepper paste, onions, olive oil, and warming spices.
You can serve them for breakfast, as a midday snack, or alongside soups and fresh salads. Hatay’s food is a mix of Turkish, Arabic, and Mediterranean traditions, and this bread is a delicious way to see how all those flavors come together.
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What Is Biberli Ekmek?
Biberli Ekmek means "pepper bread" in Turkish, and it's exactly that—simple, bold, and full of character. This traditional flatbread starts with a soft, leavened dough made from basic ingredients like flour, water or milk, yeast, and salt. The topping is what makes it special—a tasty mix of red pepper paste, chopped onions, spices, and a generous splash of olive oil.
People usually buy a few fresh from the local bakery, especially on weekends. It’s great warm for breakfast or as a quick snack during the day—simple, familiar, and always a crowd-pleaser.
Ingredients You’ll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
For the Dough
- Flour - I use strong white flour that has a high protein percentage. You can also use plain flour in a pinch.
- Olive oil - Adding olive oil to the pepper bread dough helps to improve its texture, add moisture, and give you a softer and more delicious bread. In addition, olive oil is a key ingredient in the topping as it makes it more spreadable and flavorful.
- Yeast - I use fast-action dried yeast but you can also use fresh yeast if you prefer. You need to double the amount if using fresh yeast.
- Milk - You can use semi-skimmed milk or full-fat milk. It gives the pepper bread dough a soft texture. You can replace the milk with water to make it dairy-free!
For the Topping
- Onions - Grated yellow or white onions works great but you can also use red onions.
- Pepper paste - It is a rich, delicious paste made with spicy or mild red peppers and I use it quite often in my Turkish recipes. You can purchase it from Turkish or Middle Eastern shops or online from Amazon. I use a mixture of spicy and mild pepper paste and reduce the amount of chili flakes in this recipe. You can simply adjust the spiciness to your taste.
- Walnuts - They add texture and nutty flavor to this spicy flatbread. Lightly toast them before using them to intensify the flavor.
- Spices - You can experience here with spices, adjust the amount or add other spices like chili flakes, za'atar, nigella seeds or paprika.
How to Make Biberli Ekmek - Turkish Pepper Bread
Prepare the Dough
In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm milk and olive oil, mixing until a soft dough forms. Knead for about 5 minutes until smooth. Cover with a clean kitchen towel and let it rise for 1 hour, until it doubles in size.
Prepare the Topping
For the topping, combine grated onion, red pepper paste, olive oil, ground coriander, cumin, thyme, sesame seeds, crushed walnuts, and salt in a large bowl. Mix well until it is easily spreadable. Set it aside.
Shape and Bake the Pastries
Preheat the oven to 200°C (392°F). Divide the dough into 6 equal portions. You can use a kitchen scale for precise measurement. Turn them into balls, and cover them with a clean towel. Let them rest for 15 minutes to make rolling out easier. Roll each dough ball into a thin circle, the size of 15 cm (6").
Place them on a baking sheet. Spread the pepper mixture evenly over each piece. Bake for 13- 15 minutes until the edges are golden and the topping is set. Serve warm or at room temperature.
Recipe Tips From the Chef
- Use high-quality pepper paste - Opt for acı biber salçası (hot red pepper paste) or tatlı biber salçası (sweet red pepper paste), depending on your heat preference. Homemade or Turkish store-bought versions have more flavor than generic ones.
- Don’t skip the olive oil - Olive oil not only brings everything together but also helps prevent the topping from drying out while baking. Be generous, especially in the topping mix.
- Let the dough rise fully - Give your dough enough time to rise until it doubles in size.
- Spread the topping evenly - Make sure the topping covers the dough all the way to the edges to help the bread bake evenly and avoid dry edges.
- Customize the heat level - Adjust the amount of chili flakes or hot pepper paste to suit your taste. You can make it milder or spicier without affecting the overall flavor.
Serving Suggestions
Biberli Ekmek is best enjoyed warm, straight from the oven. It pairs beautifully with a glass of Turkish Tea - Cay or Ayran (Turkish Yogurt Drink). You can also serve them with fresh vegetables, olives, or yogurt-based dips such as Homemade Labneh (Yogurt Cheese) or Haydari (Turkish Yogurt Dip). Its strong flavors also make it a great side dish to soups and stews as a delicious alternative to plain bread.
Make-Ahead Tips
- Prep the dough in advance:
You can prepare the dough a day ahead and let it rise slowly in the fridge overnight. Just bring it to room temperature before shaping and baking.
- Make the topping early:
The pepper paste topping keeps well in the fridge for up to 3–4 days. You can make it ahead and store it in an airtight container until you're ready to use it.
- Assemble and refrigerate:
If you want to save time on the day of serving, assemble the flatbreads on baking trays, cover them well, and refrigerate for a few hours before baking.
Storage Instructions
Once baked, you can keep Biberli Ekmek at room temperature for up to 1 day. Just wrap it in foil or store it in an airtight container to keep it from drying out.
Store leftovers in the fridge for up to 3 days. Reheat them in a hot oven or dry pan to bring back the texture—don’t use the microwave as it can make the bread soft or chewy.
Biberli Ekmek freezes well. Let it cool completely, wrap each piece individually, and store in a freezer bag. They’ll keep for up to 3 months. Reheat in the oven from frozen until warmed through and lightly crisp.
Recipe FAQs
A quick warm-up in a skillet or toaster oven helps keep the bread crisp. Avoid microwaving if possible.
Yes, that’s common in some regions and adds extra flavor.
Yes, you can refrigerate the dough overnight. Let it come to room temperature before shaping.
Related Recipe
For more delicious flatbread recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this spicy Biberli Ekmek - Turkish Pepper Bread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Biberli Ekmek - Turkish Pepper Bread
Equipment
Ingredients
For the Dough
- 300 g strong white flour
- 200 ml semi-skimmed or full-fat milk (lukewarm)
- 1 tablespoon olive oil
- 5 g fast action dry yeast
- 1 teaspoon salt
- ½ teaspoon sugar
For the Topping
- 150 ml olive oil
- 1 medium onion (grated)
- 1 teaspoon coriander powder
- 1 teaspoon dried thyme or oregano
- ½ teaspoon ground cumin
- 1 tablespoon sesame seeds
- ¼ cup crushed walnuts
- 3 tablespoon pepper paste (mild or spicy)
- ½ teaspoon salt
- ½ teaspoon flaked chili (optional, adjust to your taste)
Instructions
Preparing the Dough
- In a large bowl, combine flour, yeast, sugar, and salt.
- Gradually add warm milk and olive oil, mixing until a soft dough forms.
- Knead for about 5 minutes until smooth. Cover with a clean kitchen towel and let it rise for 1 hour, until it doubles in size.
Preparing the Topping
- For the topping, combine grated onion, red pepper paste, olive oil, ground coriander, cumin, thyme, sesame seeds, crushed walnuts, and salt.
- Mix well until it is easily spreadable. Set it aside.
Shaping and Baking the Pastries
- Preheat the oven to 200°C (392°F).
- Divide the dough into 6 equal pieces. You can use a kitchen scale for precise measurement.
- Turn them into balls, and cover them with a clean towel.
- Let them rest for 15 minutes to make rolling out easier. Roll each dough ball into a thin circle, the size of 15 cm (6").
- Spread the pepper mixture evenly over each piece.
- Bake for 13- 15 minutes until the edges are golden and the topping is set.
- Serve warm or at room temperature.
Video
Notes
- Use high-quality pepper paste - Opt for acı biber salçası (hot red pepper paste) or tatlı biber salçası (sweet red pepper paste), depending on your heat preference. Homemade or Turkish store-bought versions have more flavor than generic ones.
- Don’t skip the olive oil - Olive oil not only brings everything together but also helps prevent the topping from drying out while baking. Be generous, especially in the topping mix.
- Let the dough rise fully - Give your dough enough time to rise until it doubles in size.
- Spread the topping evenly - Make sure the topping covers the dough all the way to the edges to help the bread bake evenly and avoid dry edges.
- Customize the heat level - Adjust the amount of chili flakes or hot pepper paste to suit your taste. You can make it milder or spicier without affecting the overall flavor.
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