Turkish pide bread, a beloved staple of Turkish cuisine, is an oval-shaped flatbread with a wonderfully fluffy inside. This traditional bread recipe has been passed down through generations of Turkish bakers and is essential to any Turkish meal. Whether you’re serving it with kebabs or using it to scoop up delicious mezze, homemade pide brings the warmth of a Turkish kitchen right to your table.
What is Turkish Pide Bread?
Pide (pronounced “pee-deh”) is different from its Middle Eastern cousin, pita bread. While both are flatbreads, Turkish pide is thicker, typically shaped like an oval, and features a distinctive pattern of indentations that create its characteristic texture and appearance. It’s usually topped with sesame or nigella seeds, giving it added flavor.
Ingredients
For the Dough:
- 4-4 1/4 cups (500-530g) bread flour
- 1 tablespoon active dry yeast
- 1/2 teaspoon sugar
- 2 teaspoons salt
- 1 1/2 cups (360g) warm water
- 1/4 cup (53g) olive oil
For the Topping:
- 1 egg
- 1 tablespoon milk
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds
Step-by-step Instructions
1. Activate the Yeast
- Combine warm water (110°F/43°C) with sugar and yeast
- Let stand for 10 minutes until foamy
2. Make a Sponge
- In a large bowl, mix 1/2 cup (60g) flour and yeast mixture
- Let rise 30 minutes, until it develops a spongey texture
3. Make the Dough
- In the bowl for your stand mixer, add olive oil. salt, 1 cup water, 4 cups of bread flour, and yeast sponge
- Using dough hook, mix of med-low speed for 15-20 minutes, or until dough pulls away from the bowl and no longer sticks to your hand. You may need to add more flour to achieve this texture. (You may also knead dough by hand.)
- Place in oiled bowl, cover with damp cloth
- Let rise for 1 hour or until doubled in size
4. Rest
- Divide dough into 2 equal portions
- Roll each piece into a ball
- Cover and let rest for 30 minutes
- Preheat oven to 450°F (230°C)
5. Shaping and Baking
- Press and enlarge dough to 10-inch circles
- Paint generously with egg mixture
- With your fingers, press a 1-inch border along the inside of the circle. Within this circle, add 4 lines down and four lines across, creating squares.
- Move to baking pan and stretch into oval shape approximately 9×15 inches.
- Sprinkle with seeds
- Bake 12-15 minutes until golden brown
Traditional Serving Suggestions
- Serve warm with kebabs
- Use for dipping in hummus or baba ganoush
- Perfect accompaniment for Turkish breakfast
- Ideal for soaking up meat juices from stews
Storage Tips
- Best eaten fresh
- Can be frozen after cooling
- Reheat in 350°F (175°C) oven for 5-7 minutes
- Store in paper bag at room temperature for up to 2 days
- I have a memory of my anneanne (grandmother) getting warm pide from the bakery and putting it under her pillow (still wrapped) to keep it fresh. I’m wondering now if I made this up. I’m going to have to ask my mom, because, why would she do that??
Cultural Significance
In Turkey, pide is more than just bread – it’s an essential part of daily life. Every neighborhood has its fırın (bakery) where fresh pide is made throughout the day. During Ramadan, special varieties of pide are baked daily for iftar (breaking the fast).
Variations
- Ramazan Pidesi: Special decorated version made during Ramadan
- Kaşarlı Pide: Topped with Turkish cheese
- Kıymalı Pide: Filled with seasoned ground meat
- Yumurtalı Pide: Topped with egg
- Recipe Success Tips
- Don’t rush the rising times
- Ensure your oven is properly preheated
- Watch carefully during final minutes of baking
- Use bread flour for best texture
Making Turkish pide at home connects you to centuries of baking tradition. With practice, you’ll develop a feel for the dough and create beautiful, authentic Turkish bread that rivals any neighborhood fırın.
Afiyet olsun! (Enjoy your meal!)
Turkish Pide Bread
Ingredients
Sponge
- 1 tbsp yeast
- 1/2 tsp sugar
- 1/2 cup warm water 113 grams
- 1/2 cup bread flour 60 grams
Dough
- 3 1/2-3 3/4 cups flour 440-470 grams
- 2 tsp salt
- 1/4 cup olive oil 53 grams
- 1 cup warm water 227 grams
Topping
- 1 egg lightly beaten
- 1 tbsp milk
- 1 tbsp sesame seeds
- 1 tbsp nigella seeds
Instructions
Make sponge
- Combine yeast, sugar, 1/2 cup of warm water and let rest 10 minutes
- Add flour to yeast mixture and let rest 30 minutes, until it has a sponge-like texture
Make dough
- In bowl of stand mixer, combine yeast sponge, salt, olive oil, 1 cup of water, and 3 1/2 cups of flour
- Using dough hook, need on medium-low speed for 15-20 minutes. Add additional flour, if needed, 1 tbsp at a time until dough is smooth, elastic, and pulls away from the side of the bowl
- Place dough in oiled bowl, cover, and let rise for 1 hour, or until doubled in size
- Once doubled in size, divide in half, roll into balls, cover, and let rest an additional 30 minutes
Shape and bake
- Preheat oven to 450 degrees
- Whisk together egg and milk
- Lightly dust work surface with flour and roll dough into 10 inch circles, paint generously with egg mixture.
- Using fingers, press a 1-inch border along the inside of the circle. Within this circle, press 4 lines down and four lines across, creating squares. (See picture above.)
- Transfer dough to baking pan, stretching into an oval, approximately 9x15 inches
- Sprinkle with sesame and/or nigella seeds
- Bake 12-15 minutes, or until golden brown