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Turkish Pide Bread Recipe

Golden Turkish Pide Bread with sesame seeds and a traditional diamond pattern, placed on a dark wooden surface. Another torn bread is visible in the background.
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5 from 6 reviews

This Turkish Pide Bread is soft, fluffy, and golden with a slightly crispy crust. A staple of Ramadan iftar tables, it’s easy to make with simple ingredients and no kneading required. Perfect for serving with soups, kebabs, or mezes!

Ingredients

Units Scale

Dough:

  • 3 1/3 cups (420g) flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 teaspoons (7g) dry instant yeast
  • 1.5 tablespoons (25ml) olive oil
  • 3/4 cup + 1 tablespoon (200ml) lukewarm milk
  • 4 tablespoons (60ml) lukewarm water

Topping:

  • 1 small egg yolk
  • 1 tablespoon yogurt
  • 1 tablespoon sesame seeds (or nigella seeds)

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast. Add the olive oil and lukewarm milk, then mix with a spatula. Gradually pour in the water while stirring until a sticky dough forms. A spatula works best for this step as the dough is quite sticky.

  2. Brush a separate large bowl with olive oil and transfer the dough into it. Cover with a clean kitchen towel and let it rest in a warm place until it doubles in size. This takes about 50-60 minutes in cooler weather or around 40 minutes on warmer days.

  3. Once the dough has risen, lightly flour your work surface and transfer the dough onto it. Fold the edges toward the center without kneading. Shape into a ball and divide it into two equal pieces.

  4. Line a baking sheet with parchment paper and sprinkle some flour on it. Place an oven-safe bowl filled with water at the bottom of the oven and preheat to 425°F (220°C).

  5. Place one dough ball on the prepared baking sheet and gently spread it out using your hands to about ½ inch (1.27 cm) thickness, forming a round shape. If the dough sticks, wet your fingers slightly.

  6. To create the traditional pide pattern, wet your fingertips and press firmly to make deep indentations. First, make a circular indentation about ½ inch (1.27 cm) from the edge. Then, create vertical and horizontal indentations inside the circle to form a diamond pattern. Repeat with the second dough ball.

  7. In a small bowl, whisk together the egg yolk and yogurt, then spread this mixture over the prepared breads using a brush or your hands. You might not need to use all of it and let the breads rest for a second rise, about 20 minutes. Sprinkle sesame seeds on each.

  8. Before baking, press down on the indentations again to reinforce the pattern. Place the baking sheet on the lowest rack of the oven and bake for 13-15 minutes, until the breads are golden on top and no longer pale at the bottom.

  9. Remove from the oven and cover the breads with a clean kitchen towel for 10 minutes. Then, transfer them to a cooling rack or another kitchen towel to cool completely.

  10. Serve warm for the best taste, or at room temperature.

Notes

  1. Steam for the Best Texture: Placing a bowl of water in the oven while preheating the oven and keeping it in the oven while baking helps create steam, resulting in a soft, fluffy interior and a slightly crispy crust.
  2. Press the Pattern Twice: To ensure the classic pide bread design holds after baking, press the indentations once before the second rise and again just before baking.
  3. No Kneading Needed: This dough is sticky, but that’s normal! Mixing with a spatula is enough to bring everything together.
  4. Storage Tips: Keep at room temperature for up to 2 days, refrigerate the dough for up to 24 hours before baking, or freeze the baked bread for up to 3 months.
  5. Nutrition Information: This is provided as a guideline only.

Nutrition

Find it online: https://www.giverecipe.com/turkish-pide-bread-recipe/