Turkish Bread Recipe
This traditional Turkish pide bread is soft, fluffy, and beautifully golden with that signature diamond pattern on top. Made with just 6 simple ingredients and ready in under 2 hours, this no-knead flatbread is perfect for beginners and delivers bakery-quality results every single time. Serve it for breakfast, alongside soups and salads, or use it as a wrap for your favorite fillings.
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Ingredients
For the Dough:
- 3¾ cups all-purpose flour
- 2¼ teaspoons instant yeast
- 1½ tablespoons granulated sugar
- 1 teaspoon salt
- 1¼ cups warm water
- 2 tablespoon olive oil
For the Egg Wash:
- 2 tablespoon Greek yogurt
- 1 large egg
For Toppings (optional):
- 2 tablespoons sesame seeds
- 2 tablespoons nigella seeds or black sesame seeds
Instructions
- In a large bowl, whisk together flour, yeast, sugar, and salt until well combined.
- Add warm water (110°F) and mix with clean hands until shaggy dough forms.
- Cover with plastic wrap and rise 30 minutes in warm spot until doubled.
- Perform stretch and folds: With wet hand, grab one side of dough, stretch up, and fold over. Repeat 3 more times around dough. Continue going around the dough until you have a smooth ball. Cover and rest for 5 minutes.
- Preheat oven to 355°F (180°C). Line two baking trays with parchment.
- Turn dough onto floured surface, divide into 2 pieces. Shape into balls.
- Place on prepared trays, gently stretch each into 6-inch round discs. Cover and rise for another 30 minutes.
- Meanwhile, make egg wash: Mix yogurt and egg.
- Brush dough with egg wash. Use fingertips to create round indent around edges, then crisscross pattern in centre.
- Sprinkle with seeds. Bake for 20 minutes, rotating at 10 minutes, until deep golden. Enjoy!
Notes
Storage: Store cooled flatbreads in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 300°F oven for 5 minutes to restore texture.
Seed Substitutions: Use any combination of sesame seeds, nigella seeds, poppy seeds, or even everything bagel seasoning for variety.
Make Ahead: Prepare dough through step 5, cover tightly, and refrigerate overnight. Bring to room temperature for 30 minutes before continuing with step 7.
Visual Cue: The flatbreads are done when they're deeply golden and sound hollow when tapped on the bottom.
Nutrition
Calories: 1188kcalCarbohydrates: 198gProtein: 37gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 83mgSodium: 1220mgPotassium: 507mgFiber: 12gSugar: 10gVitamin A: 121IUVitamin C: 0.04mgCalcium: 230mgIron: 14mg
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