soft, fluffy, and slightly chewy Turkish Bread (Pide) recipe — perfect for scooping up dips, serving with kebabs, or making sandwiches. You don’t need special equipment, and it’s easier than you might think!
Turkish Bread Recipe
Ingredients (Makes 2 medium round loaves):
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3 ½ cups all-purpose flour (plus more for dusting)
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1 ½ teaspoons salt
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1 tablespoon sugar
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2 teaspoons instant yeast (or 1 packet)
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1 ¼ cups warm water (not hot)
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2 tablespoons olive oil (plus extra for brushing)
For Topping:
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1 egg yolk + 1 tablespoon water (for egg wash)
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1 tablespoon sesame seeds or nigella seeds (optional but traditional)
Instructions:
1. Make the Dough:
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In a large bowl, mix flour, salt, sugar, and instant yeast.
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Add warm water and olive oil. Mix until a soft dough forms.
2. Knead:
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Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
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Or knead in a stand mixer with a dough hook for 5 minutes.
3. First Rise:
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Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
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Let it rise in a warm place for 1–1.5 hours, or until doubled in size.
4. Shape the Bread:
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Punch down the dough and divide it into 2 equal pieces.
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On a floured surface, flatten each piece into a round or oval disc (about 9 inches wide).
5. Second Rise:
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Place shaped dough on a parchment-lined baking tray.
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Cover and let rise for another 30 minutes.
6. Create the Traditional Pattern:
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Brush with egg wash.
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Use your fingertips or knuckles to gently press a border about 1 inch from the edge, then create a criss-cross diamond pattern in the center.
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Sprinkle with sesame or nigella seeds.
7. Bake:
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Preheat oven to 450°F (230°C).
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Bake for 12–15 minutes, until golden brown and puffed.
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Optionally broil for the last 1–2 minutes for extra browning.
Storage:
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Best eaten fresh, but can be wrapped and kept at room temp for up to 2 days.
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Freezes well — just reheat in the oven to restore softness.
Variations:
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Add a spoon of yogurt to the dough for a softer crumb.
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Make it into mini flatbreads for wraps or sandwiches.
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Add garlic, herbs, or za’atar to the egg wash for extra flavor.