Ekmak | Syrian Bread Recipe

This ekmak — a Syrian-style ricotta and blackberry-filled bread — is my go-to for weekend brunches and simple dessert nights. The dough is soft and forgiving like pizza dough, the ricotta filling is rich and lightly honeyed, and the tart blackberries cut through the richness for a bright finish. If you bake often, you’ll appreciate the pacing: shape and bake in stages so each boat comes out warm and perfectly puffed.

I also reference tips from my bread-crumbs recipe post when I talk about resting and staging dough for best texture.

Why you’ll love this Ekmak | Syrian Bread Recipe recipe

This ekmak balances creamy and tart flavors with a tender, slightly chewy crust. It’s great for:

• Weekend brunch when you want something showy but not fussy.
• A warm dessert paired with a spoonful of honey.
• Feeding a crowd—dough can be portioned and baked in batches.

Blockquote
“This was flaky, slightly sweet, and perfectly tangy — a new favorite for morning guests.” — a quick reader review

Beyond flavor, the method is accessible: a stand mixer speeds kneading, but you can knead by hand. The resting steps are forgiving, which makes this friendly for home bakers.

How this recipe comes together

A quick overview so you know what to expect:

1. Make the ricotta filling and chill it so it firms up.
2. Proof yeast and mix a soft enriched dough with butter and a touch of vinegar.
3. Let the dough double, then divide into nine pieces and rest in stages.
4. Roll, stretch, and shape each piece into an oval “boat,” spoon in filling and blackberries, egg-wash, and bake.
5. Finish with powdered sugar and a drizzle of honey.

This structure keeps the workload in short, repeatable steps so you’re not juggling nine pastries at once.

Key ingredients

• 20 oz (567 g) full-fat ricotta (double cream preferred) — very important for a rich filling. You can substitute a thick mascarpone + a little yogurt if needed.
• 63 g (1/2 cup) all-purpose flour (for the filling)
• 2 large eggs (for the filling)
• 28 g (4 tsp) honey (or sugar to taste for a sweeter filling)
• 3/4 tsp (2.25 g) kosher salt in filling
• 115 g (3/4 cup) fresh blackberries, halved lengthwise
• 112 g (1/3 cup) blackberry preserves
• 4 tbsp granulated sugar, divided
• 2 1/4 tsp active dry or instant yeast
• 12 oz warm water (95–100°F / 35–38°C), divided
• 500–575 g all-purpose flour for the dough (add by tablespoon to adjust tackiness)
• 1/4 cup (57 g) very soft butter
• 1 1/2 tsp apple cider vinegar (improves tenderness)
• 9 g (1 tbsp) kosher salt (for the dough)
• 1 egg yolk + 1 tbsp water for egg wash
• Confectioners’ sugar and honey to finish

For a lighter crumb, try the hydration and stretching techniques similar to those used in our ciabatta bread method.

Step-by-step instructions

1. Prepare the filling: In a bowl, combine ricotta, 63 g flour, 2 eggs, 28 g honey, and 3/4 tsp salt. Taste; add sugar if you want it sweeter. Chill at least 3 hours so the filling firms.
2. Make the blackberry mix: Stir together halved blackberries, 112 g preserves, and 1 tbsp sugar. Set aside.
3. Proof yeast: In a small bowl, whisk 2 1/4 tsp yeast with 1 tbsp sugar and 6 oz warm water. Let sit until foamy (5–10 minutes).
4. Mix dough: In mixer bowl, add 500 g flour, remaining 3 tbsp sugar, and soft butter. Use dough hook on low for ~1 minute until butter disperses. Add yeast mixture and 1 1/2 tsp vinegar, then slowly add remaining 6 oz warm water.
5. Knead: On medium-low until dough comes together, then medium until it clears bowl sides and is tacky but not sticky. Add extra flour by tablespoons to reach the right consistency. Add 1 tbsp salt and knead 1 more minute.
6. First rise: Form a ball, place in oiled bowl, cover, and let double (about 45–60 minutes).
7. Prep oven and pans: Heat oven to 425°F (218°C). Position rack upper third. Line three baking sheets with parchment and lightly flour them.
8. Divide and rest: Deflate dough; rest 10 minutes. Divide into 9 pieces. Cover with oiled plastic and rest 15 minutes. Roll each into a round; rest another 10 minutes. Stretch to 6″ rounds, rest 10 minutes.
9. Shape and fill: Stretch each round to a 10″ × 4″ oval. Spoon 1/3 cup filling onto each. Fold sides into a boat shape, stretch to ~12″ long, and place on prepared sheets (3 per sheet). Cover and rest 10 minutes.
10. Top and bake: Spoon 1 tbsp blackberry mixture onto each center. Mix egg yolk + 1 tbsp water and brush over dough. Bake one sheet at a time for 15 minutes, rotating halfway for even browning.
11. Finish: Cool on pan on a rack 10 minutes. Dust with confectioners’ sugar and serve warm with honey.
12. Leftovers: Refrigerate; reheat at 325°F for 5–10 minutes.

Tip: Work in stages—shape and fill three at a time—so each group is only minutes apart, which yields consistently warm, fresh ekmak.

Best ways to enjoy it

• Serve warm with a generous drizzle of honey and a light dusting of powdered sugar.
• Pair with strong coffee or a floral tea for brunch.
• Make smaller boats for bite-sized dessert platters.
• Offer fresh whipped cream on the side if you want an extra indulgence.

Storage and reheating tips

• Refrigerate leftover ekmak in an airtight container for up to 3 days.
• Freeze cooled pastries unglazed (no powdered sugar or honey) wrapped tightly for up to 1 month. Thaw in the fridge overnight, then reheat in a 325°F oven for 5–10 minutes.
• For best texture, avoid microwaving—oven reheating restores crisp edges.
• Food safety: discard fillings left at room temperature more than 2 hours.

Pro chef tips

• Keep the ricotta well-drained. If it’s watery, strain in a fine mesh over a bowl for 30–60 minutes before mixing.
• Use a kitchen scale for accurate dough hydration; add flour sparingly by tablespoon.
• Very soft butter incorporated cold will create a more tear-resistant dough.
• If dough resists stretching, let it rest another 5–10 minutes—the gluten will relax.
• For a plus on crust flavor, bake on a preheated heavy baking sheet or pizza stone for the first few minutes.
• For shaping confidence, practice folding one “boat” fully before doing batches. If you want more open, airy crumb, read our ciabatta shaping tips on handling high-hydration dough—many of the same principles apply.

Creative twists

• Lemon-ricotta: Add 1 tsp lemon zest to the filling for brightness.
• Savory ekmak: Omit blackberries and sugar; add grated halloumi, za’atar, and a pinch of chili flakes.
• Nutty crunch: Scatter chopped toasted pistachios on top before baking.
• Vegan swap: Use a firm plant-based ricotta and an egg replacer; reduce baking time slightly and monitor color.
• Seasonal swaps: Replace blackberries with figs + honey or apricot preserves + sliced almonds.

Common questions

Q: Can I make the dough and filling the day before?
A: Yes. Make the filling and refrigerate up to 48 hours. You can make the dough the day before and do a slow overnight cold rise in the fridge—bring to room temp before shaping.

Q: What if I only have instant yeast or active dry yeast?
A: Either works. If using active dry, proof it in the warm water and sugar step. Instant can be mixed straight into the flour, but this recipe proofs it first for reliability.

Q: Can I use store-bought pastry or pizza dough instead?
A: You can, but results differ: store dough is often sweeter or richer. Use the same shaping/filling steps; watch bake time since pre-made doughs may brown faster.

Q: How do I prevent a soggy bottom from the filling?
A: Chill the filling well so it’s thick. Bake on a preheated sheet or use parchment and avoid over-saucing. A brief bake on a hot surface gives a crisper bottom.

Q: Is there an allergy-friendly swap for ricotta?
A: For dairy-free, choose a firm almond- or soy-based ricotta. For nut allergies, try thickened oat yogurt strained until stiff.

Conclusion

Give this ricotta-and-blackberry ekmak a try when you want something that looks special but is manageable to make at home. Work in stages, chill the filling, and bake in batches for best results — your guests will think you spent hours on them. If you loved this, check more bread projects on the blog and come back for tips and seasonal variations.

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