Here’s a classic Turkish bread (Ekmek / pide-style) — soft inside with a lightly crisp crust 🇹🇷🥖
Homemade Turkish Bread
Makes: 2 large flat loaves
Time: ~2 hours (mostly rising)
Ingredients
- 4 cups (500 g) plain or bread flour
- 2 tsp instant yeast
- 1 tsp sugar
- 2 tsp salt
- 1½ cups (360 ml) warm water
- 2 tbsp olive oil
Topping (optional but traditional)
- 1 egg yolk
- 1 tbsp milk or yogurt
- Sesame seeds or nigella (black cumin) seeds
Instructions
- Activate yeast
Mix warm water, sugar, and yeast. Rest 5–10 minutes until foamy. - Make dough
In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a soft dough forms. - Knead
Knead 8–10 minutes until smooth and elastic (or 5 min in a mixer). - First rise
Place in an oiled bowl, cover, and rise 1 hour until doubled. - Shape
Divide dough into 2 balls. Gently flatten into oval or round shapes (about 2–3 cm thick). - Second rise
Place on baking trays, cover, and rest 20 minutes. - Pattern & topping
Mix egg yolk and milk. Brush over dough. Use fingertips to press a diamond pattern. Sprinkle seeds. - Bake
Bake at 220°C / 425°F for 12–15 minutes, until golden and puffed. - Cool slightly before serving.
Tips for Authentic Texture
- Place a tray of hot water in the oven for steam.
- Don’t roll the dough — press gently to keep air inside.
- Best eaten warm and fresh.
Perfect With
- Kebabs or kofta
- Dips (hummus, baba ghanoush)
- Sandwiches or garlic bread
Want a no-knead version, wholemeal, or stuffed Turkish pide next?
