Turkish Bread

Turkish bread, or “pide,” is soft, airy, and golden with a slightly chewy crust and a pillowy interior. I love making it as a side for dips, soups, grilled meats, or simply enjoying it warm with butter or olive oil. Its iconic oval shape and beautifully patterned top make it as eye-catching as it is delicious.

Why You’ll Love This Recipe

I love how this bread combines ease with elegance. It’s simple to make with just a few ingredients, yet the result is bakery-quality. The dough rises into a soft, fluffy texture, and the traditional fingerprint pattern brushed with egg wash gives it that golden, glossy finish. It’s one of those breads that’s satisfying enough to enjoy on its own but versatile enough to pair with almost any meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Instant yeast

• Warm water

• Warm milk

• Granulated sugar

• Salt

• Olive oil

• Egg yolk (for egg wash)

• Plain yogurt (optional, for egg wash)

• Nigella seeds or sesame seeds (for topping)

Directions

1. I start by mixing warm water, warm milk, sugar, and yeast in a large bowl. I let it sit for 5–10 minutes until foamy.

2. I add the flour, salt, and olive oil, then knead until I have a soft, slightly sticky dough. This takes about 8–10 minutes by hand or 5 minutes with a mixer.

3. I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until doubled in size.

4. I punch down the dough, then gently shape it into an oval or round flatbread about 1/2 to 3/4 inch thick.

5. I transfer the dough to a parchment-lined baking tray and let it rest for another 15–20 minutes.

6. Using my fingers or the back of a spoon, I press a traditional diamond pattern into the surface of the dough.

7. I brush the top with an egg yolk mixed with a little yogurt or water, then sprinkle with nigella or sesame seeds.

8. I bake at 425°F (220°C) for 15–20 minutes, or until golden brown and cooked through.

9. I let it cool slightly before slicing and serving warm.

Servings and timing

This recipe makes 1 large flatbread or 2 smaller ones, serving about 6 people. It takes around 20 minutes to prep, 1 hour for rising, and 15–20 minutes to bake.

Variations

Sometimes I add herbs like dried thyme or oregano to the dough for extra flavor. I’ve also used whole wheat flour for a heartier version, or topped the bread with garlic-infused oil before baking. For mini versions, I divide the dough and shape smaller rounds—perfect for individual portions or sandwiches.

Storage/Reheating

I store Turkish bread in a sealed bag at room temperature for up to 2 days. To reheat, I warm it in the oven at 300°F for about 5–7 minutes or microwave individual slices for 10–15 seconds. It also freezes well—I wrap it tightly and freeze for up to 2 months. I thaw and reheat before serving for the best texture.

FAQs

Can I use active dry yeast instead of instant?

Yes, I activate it in the warm water and milk with sugar before adding the flour. It just needs a few extra minutes to proof.

Why is my bread not fluffy?

If the dough is too dry or hasn’t risen enough, the bread may come out dense. I make sure my yeast is active and the dough stays soft and elastic.

Do I have to use yogurt in the egg wash?

No, it’s optional. I use it to help give a rich, shiny color, but water works just fine with the yolk.

What’s the best flour for Turkish bread?

I use all-purpose flour for a light texture, but bread flour can give an extra chewiness if preferred.

Can I make it without seeds?

Yes, the seeds are traditional but not required. I sometimes leave them off or replace them with coarse salt or herbs for a different finish.

Conclusion

Turkish bread is soft, warm, and deeply satisfying with its simple flavor and beautiful presentation. I love baking it at home because it’s easy, budget-friendly, and always impresses. Whether served with dips, used as sandwich bread, or enjoyed fresh out of the oven, it’s a staple I always come back to.

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