Here’s a simple Turkish Bread (Pide) recipe—soft, slightly chewy, and perfect for dipping or sandwiches:
Ingredients (makes 2 medium loaves)
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ tsp salt
- 1 tsp sugar
- 1 ½ cups warm water
- 2 tbsp olive oil
- Optional toppings: sesame seeds, nigella seeds
Instructions
- Activate yeast
- In a small bowl, mix warm water and sugar.
- Sprinkle yeast on top and let 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 sticky dough forms.
- Knead
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- First rise
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
- Shape loaves
- Punch down dough and divide into 2 portions.
- Shape each into an oval or round flat loaf, about ½–¾ inch thick.
- Second rise
- Place loaves on a parchment-lined baking sheet. Cover and let rise 30–40 minutes.
- Preheat oven
- Preheat to 425°F (220°C).
- Add toppings and bake
- Brush loaves lightly with water or olive oil.
- Sprinkle sesame seeds or nigella seeds if desired.
- Bake 15–20 minutes until golden brown.
- Serve
- Let cool slightly before slicing. Great with dips, soups, or for sandwiches.
💡 Tips
- Turkish bread is traditionally soft inside with a slightly chewy crust—don’t overbake.
- For puffy pide-style bread, make small slashes on top before baking.
- You can add yogurt to the dough (about ¼ cup) for extra softness.
I can also give a quick Turkish flatbread version that’s ready in 30 minutes on a skillet, without waiting for multiple rises.
Do you want me to give that quick version?
