Turkish Bread Recipe

Turkish Bread Recipe

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A delicious, slightly chewy, and airy flatbread perfect for dipping, sandwiches, or enjoying on its own. This recipe yields a classic Turkish Pide with the signature diamond pattern.

Ingredients:

  • For the Dough:
    • 1 cup (240ml) warm water (about 105-115°F/40-46°C)
    • 1 tablespoon granulated sugar
    • 2 teaspoons active dry yeast
    • 3 to 3.5 cups (375-440g) all-purpose flour, plus extra for dusting
    • 1.5 teaspoons salt
    • 2 tablespoons olive oil
  • For the Topping:
    • 1 egg yolk  
    • 1 tablespoon milk or water
    • 1 tablespoon sesame seeds
    • 1 tablespoon nigella seeds (black cumin seeds) (optional, but traditional)

Instructions:

  1. Activate the Yeast:
    • In a large mixing bowl, combine the warm water, sugar, and yeast.
    • Gently stir and let it sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
  2. Make the Dough:
    • Add the olive oil and salt to the foamy yeast mixture.
    • Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hand until a shaggy dough forms.
    • Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, or until smooth and elastic. Add more flour as needed to prevent sticking.
    • Place the dough in a lightly oiled bowl, turning to coat.
    • Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  3. Shape the Bread:
    • Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to preheat.
    • Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface.
    • Divide the dough into two equal portions for two smaller pide, or leave as one for a large pide.
    • Shape each portion into a round.
    • Place the dough onto a baking sheet lined with parchment paper.
    • Gently flatten the dough into a round or oval shape, about 8-10 inches in diameter and about 1/2-inch thick.
  4. Create the Traditional Pattern:
    • In a small bowl, whisk together the egg yolk and milk (or water).
    • Brush the egg wash evenly over the surface of the dough.
    • Using your fingertips, gently press a diamond pattern into the dough, creating shallow indentations.
  5. Add the Seeds:
    • Sprinkle sesame seeds and nigella seeds (if using) over the top of the dough.
  6. Bake:
    • Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
    • If using a pizza stone, slide the parchment paper with the pide onto the hot stone.
  7. Cool and Serve:
    • Remove the bread from the oven and let it cool slightly on a wire rack before slicing and serving.

Tips and Variations:

  • For a softer crust, lightly brush the baked bread with melted butter immediately after removing it from the oven.
  • You can adjust the size and shape of the bread to your preference.
  • If you don’t have nigella seeds, you can use only sesame seeds or omit them altogether.
  • For a crisper crust, you can spray the dough lightly with water before placing it into the oven.  
  • If you do not have a pizza stone, a regular baking sheet will work fine.
  • Allow the dough to rise in a warm, draft-free location for optimal results.

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