This Turkish bread is a traditional pide bread that is fluffy and super easy to make and comes together in 2 hours.
If you ever visited Turkey or Turkish bakeries, you probably tried this Turkish bread. This bread is super delicious and tastes amazing with any spread!
It can be hard to find if you don't have a Turkish bakery around where you live. But this recipe shows you how to recreate this amazingly delicious bread at home with simple ingredients and little effort.
This bread is topped with a unique topping which is an egg yolk mixed with yogurt and a little bit of water and then topped with sesame seeds and nigella seeds for more texture and flavor.
If you like making homemade bread recipes, you should check out our homemade pita bread, no knead focaccia bread, greek pita bread, brioche rolls, and our 3 ingredient naan bread.
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Why this recipe works
- Texture- the texture of this bread is fluffy, and soft and will melt in your mouth.
- Ease- this bread is easy to make and is made with a few simple steps.
- Simple- this bread is super simple to make and uses 5 simple and basic ingredients.
- Versatile- You can fill these with anything! Make a sandwich, use it with dips, stuff them with different fillings, etc!
- Freezer friendly- this bread freezes amazingly! Every time you want fresh Turkish bread, remove one from the freezer, defrost it in the microwave, and then reheat it in the oven!
Ingredients
Before you start to make this ramazan pidesi recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour- we use all-purpose flour for this recipe. Bread flour will work well.
Yeast- we used instant yeast for this recipe. make sure that your yeast isn’t expired. Instant yeast doesn't require the activation step, you can mix it into the dough right away.
That's why we love using instant yeast. If you don't have instant yeast, simply replace it with the yeast that you do have and activate it if needed.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Salt– We used kosher salt for this recipe. we love using kosher salt in baking because it's super easy to measure, and we like that the grains of the salt are small in size.
Water- use room temperature water.
For the egg wash
Egg yolk- you will need one egg yolk for the egg wash. Carefully separate the egg yolk from the egg white and use the egg white for an omelette.
Yogurt- use your favorite brand of yogurt or Greek yogurt for this.
Sesame seeds- you don't need to toast the sesame seeds for this. Sesame seeds add a delicious flavor to the bread and are a must!
Nigella Seeds- nigella seeds give the bread an additional flavor and are added to plenty of baked goods! If you can find them, you can swap them with black sesame seeds.
Instructions
In a large mixing bowl, sift the flour, add dry yeast, kosher salt, and sugar, and mix well.
Add the water and mix until the dough comes together. Transfer the dough to a stand mixer and mix on medium-high for about 8-10 minutes until you get a soft dough.
Let the dough rise and cover with a towel for 1 hour or until doubled in size.
Punch down the risen dough and transfer the dough onto a clean floured surface.
Divide the dough into 2 equal pieces.
Shape each piece into a ball. Roll each dough ball with a rolling pin into a circle. Cover with a towel for 20 to 30 minutes. Preheat the oven to its highest temperature.
Meanwhile, make a simple and easy egg wash: into a small mixing bowl, add the egg yolk, yogurt, and water, and mix well.
Press with your fingertips to make indents around the edge of each dough round and continue to indent 3-4 rows inside the circle.
Brush the dough with the egg wash and top with sesame seeds and nigella seeds.
Bake in a preheated oven (at about 225c/ 440f) on the middle rack for 15-20 minutes or until the bread is golden brown in color and baked through. Don't overbake so it would not dry out.
Brush the Turkish flatbread with olive oil (optional) and serve with your favorite dips!
Expert Tips
- Make sure that your yeast isn't expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
- Be patient! Let the dough rise at least until it doubles its size.
- Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
- When rolling the dough balls, be generous with the flour because the dough is pretty sticky. Sticky dough is the secret to fluffy pitas!
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have great dough to work with.
Faq's
This bread is not vegan, but it could be easily vegan by using vegan milk instead of egg wash on top.
The bread will last for about 3 days at room temperature, stored in an airtight container.
This probably happened because you added too much flour than needed. If your dough is too hard, add more water until it's just the right texture.
Storing
Store the leftover bread at room temperature in an airtight container or an airtight ziplock bag for up to 3 days.
If you have leftovers for more than 3 days, I recommend freezing the bread to keep them fresh when you reheat them.
Freezing
After baking the bread, let them cool completely and freeze them in an airtight container for up to 3 months.
When ready to use, defrost at room temperature for 30 minutes and reheat in a toaster oven for 2-3 minutes.
Reheating
Reheat this in the microwave for 30 seconds or in the toaster oven or oven that is preheated to 180c (350f) for 3-5 minutes until its warm and soft.
Substitutions
Whole wheat- To make this with wholewheat flour, simply replace ½ of the flour with wholewheat flour. We suggest not making this with %100 wholewheat flour, because the bread will turn out dense and not fluffy.
Dairy-free- you can make this dairy-free by swapping the yogurt with vegan yogurt.
Variations
Toppings- you can top the bread with different toppings like onion flakes, poppy seeds, raw sunflower seeds, pumpkin seeds, amaranth, millet, etc.
Serving tips
Dips- Turkish bread is one of the best bread to dip in different dips like tzatziki sauce, yogurt dill sauce, and boom boom sauce.
Sandwiches- slice the bread in half and fill it with cheese, omelette, scrambled eggs, turkey, or any of your favorite sandwich combinations!
More middle eastern recipes
Pistachio baklava- This super delicious pistachio baklava is buttery, sweet, flakey, nutty, gooey, and surprisingly easy to make!
Honey cake- This honey cake is moist, rich in flavor, and full of spices that will make your house smell like autumn. We make this cake every Rosh Hashanah, it's our favorite time of the year.
Rolled date cookies- These are made with buttery shortcrust pastry, filled with date paste, cinnamon, and chopped walnuts, and topped with powder sugar that makes these cookies irresistible.
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📖 Recipe
Fluffy Turkish Bread (Pide Bread)
Ingredients
- 500 g Flour AP or bread flour
- 1 tablespoon Instant yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Kosher salt
- 1 ⅔ cups Water
Egg wash
- 1 Egg yolk
- 1 tablespoon Yogurt
- 1 tablespoon Water
- 1 teaspoon Sesame seeds
- 1 teaspoon Nigella seeds
Instructions
- In a large mixing bowl, sift the flour, add dry yeast, kosher salt, and sugar, and mix well.
- Add the water and mix until the dough comes together. Transfer the dough to a stand mixer and mix on medium-high for about 8-10 minutes until you get a soft dough.
- Let the dough rise and cover with a towel for 1 hour or until doubled in size.
- Punch down the risen dough and transfer the dough onto a clean floured surface. Divide the dough into 2 equal pieces.
- Shape each piece into a ball. Roll each dough ball with a rolling pin into a circle. Cover with a towel for 20 to 30 minutes. Preheat the oven to its highest temperature.
- Meanwhile, make a simple and easy egg wash: into a small mixing bowl, add the egg yolk, yogurt, and water, and mix well.
- Press with your fingertips to make indents around the edge of each dough round and continue to indent 3-4 rows inside the circle.
- Brush the dough with the egg wash and top with sesame seeds and nigella seeds.
- Bake in a preheated oven (at about 225c/ 440f) on the middle rack for 15-20 minutes or until the bread is golden brown in color and baked through. Don't overbake so it would not dry out.
- Brush the Turkish flatbread with olive oil (optional) and serve with your favorite dips!
Notes
- Make sure that your yeast isn't expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
- Be patient! Let the dough rise at least until it doubles its size.
- Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
- When rolling the dough balls, be generous with the flour because the dough is pretty sticky. Sticky dough is the secret to fluffy pitas!
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have great dough to work with.
Wendy says
Wonderful Turkish bread, used bread flour, made 6 rolls, just because that’s what hubby and I prefer! I usually buy my Turkish bread, although not anymore,
Bec says
Very, very nice pide. Very easy to make & better than supermarket Turkish bread. Great for dips or cut a round in half, slice a slit in the middle and use it as a Turkish pocket filled with meat/chicken, lettuce, tomato, garlic sauce or aioli. Boom…the best tasting souvlaki-style thing. Everything tastes better when it’s homemade.