Best Turkish Pide Bread Recipe -

5 from 1 vote

Best Turkish Pide Bread Recipe

Turkish Pide Bread - soft, delicious, and so moreish. This a wonderful, simple no-knead recipe that even beginner bakers will enjoy!

Prep Time1 45

Cook Time25

Course: Bread

Cuisine: Turkish

Servings: Servings

Calories: 113kcal

In a large bowl, whisk together the flour, salt, sugar, and yeast.
Mix in the olive oil, milk, and water.
Combine into a dough using your hands or a spatula. This is a soft, sticky dough and comes together quickly.
If you want, knead briefly for 1-2 minutes. This is optional. Traditionally this dough doesn't need kneading.
Transfer the dough to a lightly greased bowl. Cover and keep in a draft-free place for 1-1.5 hours or until the dough doubles in size.
Preheat your oven to 200 C/ 400 F. Line a baking tray with parchment paper.
Turn the dough out on a lightly floured surface and gently deflate it.
Divide it into 2 equal portions.
Starting with one portion, gently pat it into a circle or oval shape about 7"- 8" in diameter. Gently place it on the prepared baking tray.
Use the tips of your fingers to indent a border about 1 inch inside the edge of the dough, all around the circle.
Next, make the characteristic diamond pattern - using your fingertips, make indents along the dough vertically and then horizontally.
Repeat with the remaining dough.

Prepare the egg wash by mixing together the egg and yogurt in a small bowl.
Brush the egg wash all over the dough.
Sprinkle the seeds on top and bake at 200 C / 400 F for 20-25 minutes until the bread is golden on top.
Remove from the oven. Let the loaves rest for 5-10 minutes before slicing and serving. Enjoy!

Milk and water need to be lukewarm to help the yeast bloom. The ideal temperature is around 40 C / 105 F.
This is a no-knead bread. But I do like to knead it briefly for just 1-2 minutes. You can skip this step.
The dough is supposed to be soft and sticky. Don’t be tempted to add too much extra flour.
How long it takes to proof the Turkish flatbread depends on the ambient temperature. The colder it is, the longer it needs. So allow the yeast to do its job.
If the dough springs back when you're indenting, let it rest for 5-10 minutes, then try again.
Go deep when making the indentations because, remember, the flatbread will rise as it bakes. If your pattern is too shallow, it’ll disappear in the oven.