Ekmek means “bread” in Turkish; these traditional flatbreads are a staple in Turkey. The shower of seeds on top gives them a nutty crunch, and their shape is just right for tearing apart and scooping up baba ghanoush or labneh.
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, mix and then knead all of the dough ingredients together until soft and smooth. Cover and let rise for 1 to 1 1/2 hours or until almost doubled.
Preheat the oven to 375°F. Line a baking sheet with parchment.
Divide the dough in half and shape into two balls. Cover the dough and let it rest on the counter for 10 minutes. After this rest, roll each ball into a 9" circle and transfer the circles to the prepared pan.
Cover with greased plastic and let rise until puffy, about 30 minutes.
To make the topping: When the breads have risen, brush the tops with the beaten egg and sprinkle with seeds. Slash the top of each loaf in a grid pattern, with the cuts spaced 1" apart.
Bake for 20 to 25 minutes, until golden brown. Remove from the oven and serve warm.
Wrap and store at room temperature for two days, or freeze for up to a month.
To make the Baba Ghanoush: Preheat the oven to 375°F. Wash the eggplant and thoroughly char the outside on a grill or over an open flame on a gas stove. Transfer to a parchment-lined baking sheet and bake for 20 minutes, until soft.
Toss the garlic cloves in a small baking dish with the olive oil and roast for 10 minutes, until soft. Remove from the oven, cool and peel the cloves, and save the olive oil.
Peel the eggplant and put the flesh in the bowl of a food processor with the garlic cloves, reserved olive oil, tahini, lemon juice, and salt. Process until smooth, and refrigerate until ready to serve.
Store Baba Ghanoush covered and refrigerated for up to a week.
