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This fluffy Turkish pide bread recipe delivers an authentic taste of traditional Turkish cuisine with a pillowy texture and golden crust that will transform your dinner table. The simple yet impressive flatbread pairs beautifully with dips or alongside main dishes.
I first made this Turkish bread during a weekend cooking adventure exploring Mediterranean cuisine. The moment my family tore into the warm bread fresh from the oven, it became an instant favorite that we now prepare whenever we have guests to impress.
Ingredients
- Flour: AP or bread flour gives the bread its structure making bread flour preferable for extra chewiness
- Instant yeast: Provides quick reliable rising without the need to proof first
- Granulated sugar: Feeds the yeast ensuring proper fermentation and adds subtle sweetness
- Kosher salt: Enhances all flavors and controls yeast activity
- Water: Activates the yeast and forms the dough structure
- Egg yolk: Creates that gorgeous golden brown crust
- Yogurt: Adds tenderness and subtle tang to the crust
- Sesame seeds: Provide nutty flavor and traditional appearance
- Nigella seeds: Offer slight peppery notes that are authentically Turkish
Step-by-Step Instructions
- Prepare the dough:
- Sift flour into a large mixing bowl and add the dry yeast, kosher salt, and sugar. Mix these dry ingredients thoroughly to ensure even distribution. Pour in the water and mix until the ingredients come together. Transfer this shaggy dough to a stand mixer fitted with a dough hook and mix on medium high speed for 8 to 10 minutes. The dough should become smooth and soft but will remain slightly sticky.
- First rise:
- Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Allow it to rise in a warm spot for approximately 1 hour or until it has doubled in size. This fermentation develops flavor and texture that makes the bread truly special.
- Shape the bread:
- After the dough has risen punch it down gently to release air bubbles. Transfer the dough to a well-floured work surface. Divide the dough into two equal portions for larger breads or four for smaller ones. Shape each piece into a smooth ball by tucking the edges underneath and gently rolling between your palms.
- Second rise and preparation:
- Roll each dough ball into a circle about ½ inch thick using a rolling pin. Cover the shaped dough with a kitchen towel and allow to rest for 20 to 30 minutes. This final rise creates extra fluffiness. Meanwhile preheat your oven to its highest setting typically around 440°F (225°C). Combine egg yolk, yogurt, and water in a small bowl to create the egg wash.
- Create traditional indentations:
- Using your fingertips press firmly to create indentations around the edge of each dough circle. Continue making 3 to 4 rows of indents moving toward the center. These indentations create the characteristic pattern of pide bread and help trap the egg wash.
- Final touches and baking:
- Brush the entire surface generously with egg wash making sure to get it into the indentations. Sprinkle with sesame seeds and nigella seeds. Bake in the preheated oven for 15 to 20 minutes until the bread is beautifully golden brown. The bread should sound hollow when tapped on the bottom.
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My favorite part of this recipe is creating the distinctive indentation pattern with my fingertips. Something about this tactile connection to centuries of breadmaking tradition makes the process meditative and deeply satisfying.
Storage and Reheating
Store your Turkish bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage freeze the completely cooled bread wrapped in plastic and then aluminum foil for up to 3 months. To reheat sprinkle the bread lightly with water and warm in a 350°F oven for 5 to 7 minutes until heated through. The light sprinkling of water helps revive the moisture in the bread giving it that freshly baked texture.
Serving Suggestions
In Turkey, pide bread traditionally accompanies meals as the perfect vehicle for scooping up dips and sauces. Serve it alongside hummus, baba ganoush, or tzatziki for an authentic Mediterranean experience. The bread also pairs beautifully with hearty stews, soups, or grilled meats. For a complete Turkish feast serve your homemade pide with kebabs, cacik (cucumber yogurt dip), and a fresh shepherd salad. The slightly sweet flavor of the bread provides a wonderful contrast to savory dishes.
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Make Ahead Tips
The dough can be prepared up to 24 hours in advance and kept in the refrigerator for the first rise. This slow cold fermentation actually improves flavor development, creating an even more delicious bread. Simply remove the dough from the refrigerator about 1 hour before you plan to shape it, allowing it to come to room temperature. This make-ahead option is perfect for entertaining as you can prepare the dough the day before and bake fresh bread just before your guests arrive.
Frequently Asked Questions
- → What is Turkish pide bread?
Turkish pide bread is a traditional bread known for its soft texture and golden crust, often served as a side or with dips.
- → How do you ensure the bread stays fluffy?
Using fresh yeast and allowing the dough to rise until doubled in size ensures the bread remains fluffy and soft.
- → What ingredients are needed for pide bread?
You will need flour, yeast, sugar, salt, water, and an egg wash with yogurt. Sesame and nigella seeds are optional for garnish.
- → How long does it take to make Turkish pide bread?
The total time is about two hours, including preparation, rising, and baking.
- → Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, though bread flour may give the dough a better stretch and texture.
- → What is the purpose of the egg wash?
The egg wash helps create the signature golden crust and ensures a glossy finish on the bread.
- → Can I freeze Turkish pide bread?
Yes, you can freeze the bread after baking. Let it cool completely, wrap it tightly, and store it in the freezer. Reheat in the oven before serving.