Turkish Pide Bread Recipe

Introduction

Turkish Pide Bread is a soft, oval-shaped flatbread known for its beautiful diamond patterns and delightful sesame topping. This bread is perfect for serving alongside dips, soups, or as a base for tasty sandwiches.

Ingredients

• 1/2 cup milk (warm)
• 1/2 cup water (warm)
• 2 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp instant dry yeast
• 1 large egg white
• 2 1/3 cup bread flour
• 1 large egg yolk
• 1 tbsp plain yogurt
• 1 tbsp water
• 2 tbsp sesame seeds (to top)
• 2 tbsp nigella seeds

Instructions

1. Step 1: In a large bowl, mix warm milk, warm water, olive oil, sugar, salt, instant dry yeast, and egg white until well combined.
2. Step 2: Gradually add the bread flour in batches, stirring with a wooden spoon until the dough comes together. The dough will feel tacky; there is no need to knead it.
3. Step 3: Cover the bowl and let the dough rise in a draft-free spot, such as an off oven, for 40 minutes.
4. Step 4: Lightly flour your work surface. Transfer the dough onto it and shape into a boule (round ball). Cover with a kitchen towel and let rest for 20 minutes.
5. Step 5: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. Step 6: In a small bowl, whisk together the egg yolk, yogurt, and water for the glaze. Set aside.
7. Step 7: Place the dough on the prepared baking sheet. Brush some glaze over the surface. Using your fingers, gently stretch the dough into an oval shape about 1/2 inch thick.
8. Step 8: Make indentations with your fingers about 1 inch from the edge to form a border circle. Then create diagonal indentations crossing inside the circle to form diamond shapes. Sprinkle with sesame and nigella seeds.
9. Step 9: Bake for 25 minutes or until the bread turns golden brown. Allow to cool slightly before serving.

Tips & Variations

• Use warm liquids to activate the yeast efficiently, but be careful not to make them too hot or it may kill the yeast.
• Substitute nigella seeds with poppy seeds or omit if unavailable; sesame seeds are key for authentic flavor.
• For a richer taste, add a tablespoon of melted butter to the dough or brush some on the bread immediately after baking.

Storage

Store the bread in an airtight container or zip-top bag at room temperature for up to 2 days. To refresh, warm in the oven for a few minutes. For longer storage, freeze the bread wrapped tightly and thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant dry yeast?

Yes, but you will need to activate it first in warm water with a pinch of sugar before adding it to the other ingredients.

Is it necessary to make the indentations on the dough?

The indentations help create the classic pide pattern and allow even cooking, but you can skip them if you prefer a simpler look.

Turkish Pide Bread Recipe

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★★★★★

4.6 from 69 reviews

This Turkish Pide Bread recipe yields a soft, slightly chewy, and beautifully golden bread topped with sesame and nigella seeds. It features a tender crumb achieved by a no-knead dough method, enriched with olive oil and a glossy yogurt-egg glaze, baked to perfection in the oven. Perfect as a side for dips, meats, or enjoyed on its own.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 medium-sized pide bread (about 8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 1/2 cup warm milk
• 1/2 cup warm water
• 2 tbsp olive oil
• 1 large egg white
• 1 tbsp plain yogurt
• 1 tbsp water (for glaze)

Dry Ingredients

• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp instant dry yeast
• 2 1/3 cups bread flour

For the Glaze and Toppings

• 1 large egg yolk
• 2 tbsp sesame seeds
• 2 tbsp nigella seeds

Instructions

1. Combine liquids and yeast: In a large bowl, mix the warm milk, warm water, olive oil, sugar, salt, instant dry yeast, and egg white thoroughly to create a well-mixed wet base for the dough.
2. Add flour and form dough: Gradually add the bread flour in batches, stirring with a wooden spoon until the dough starts to come together. The dough will be tacky and sticky; no kneading is necessary.
3. First rise: Cover the bowl and place it in a draft-free area such as an off oven. Let the dough rise for 40 minutes until it has noticeably expanded.
4. Shape the dough: Lightly flour your work surface, turn the dough out, and shape it into a boule (round ball). Cover it with a kitchen towel and let it rest for 20 minutes to relax the gluten.
5. Preheat the oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper for baking.
6. Prepare the glaze: In a small bowl, whisk together the egg yolk, yogurt, and 1 tablespoon of water. This mixture will give the bread a shiny and rich finish.
7. Shape and glaze the dough: Place the dough onto the prepared baking sheet. Using your fingers, gently stretch it into an oval shape about 1/2 inch thick. Brush a portion of the glaze evenly over the surface.
8. Create indentations and decorate: With your fingers, make indentations around 1 inch from the edge forming a circular ridge. Then, create diagonal indentations crossing inside the circle to form diamond shapes. Sprinkle with sesame seeds and nigella seeds evenly on top.
9. Bake the bread: Bake in the preheated oven for approximately 25 minutes, or until the bread turns a golden brown color and sounds hollow when tapped on the bottom.

Notes

• The dough is intentionally tacky and no traditional kneading is required, making it easy for beginners.
• Using warm liquids helps activate the yeast properly for a good rise.
• The yogurt in the glaze gives the pide a subtle tang and glossy finish.
• Ensure the oven is fully preheated to 400°F before baking to achieve the perfect crust.
• Let the bread cool slightly before slicing to preserve its texture.

Keywords: Turkish Pide, Turkish bread, homemade bread, pide recipe, no knead bread, sesame seed bread, nigella seed bread, soft bread, oven baked bread