Here’s a straightforward way to make Turkish bread—soft, airy, and perfect for dipping or sandwiches. This is similar to the traditional pide bread often served in Turkey.
Turkish Bread (Pide) Recipe
Ingredients (makes 2–3 loaves)
- 500 g all-purpose flour (about 4 cups)
- 1 packet (7 g) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 300 ml warm water (about 1¼ cups)
- 2 tbsp olive oil
- 1 egg yolk + 1 tbsp water (for brushing)
- Optional toppings: sesame seeds, nigella seeds
Instructions
- Activate yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy.
- Make the dough: In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a soft dough forms.
- Knead: Knead for 8–10 minutes until smooth and elastic.
- First rise: Cover the dough with a damp cloth and let it rise in a warm place for 1–1.5 hours, until doubled in size.
- Shape: Punch down the dough. Divide into 2–3 portions. Roll each into an oval or round shape, about 1–1.5 cm thick.
- Prepare for baking: Place on a baking tray lined with parchment. Score lightly with a knife. Brush with egg yolk mixture and sprinkle seeds if desired.
- Second rise: Let dough rest 15–20 minutes.
- Bake: Preheat oven to 220°C (425°F). Bake 15–20 minutes until golden brown and hollow-sounding when tapped.
- Cool slightly: Let cool on a wire rack. Serve warm or at room temperature.
Tips
- For fluffier bread, cover with a clean kitchen towel immediately after baking to keep it soft.
- Turkish bread is excellent for dipping in olive oil, eating with kebabs, or making sandwiches.
- For a rustic variation, sprinkle with herbs like za’atar before baking.
If you want, I can also give a no-yeast quick Turkish flatbread version that cooks in under 30 minutes—soft and flexible, just like the bakery style.
Do you want me to give that version?
