Turkish pide ekmeği is a soft, slightly chewy flatbread that’s often served with kebabs, soups, and meze. It’s especially popular during Ramadan, when it’s baked fresh every evening. With its golden crust and fluffy inside, it’s the perfect bread for soaking up sauces and dips.
Servings: 2 medium breads
Prep Time: 20 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: About 2 hours 5 minutes
Ingredients
- 3 1/2 cups (450g) all-purpose flour (plus extra for kneading)
- 1 1/4 cups (300ml) warm water
- 1 packet (7g) instant dry yeast
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil (plus extra for brushing)
For Topping:
- 1 egg yolk (for glazing)
- 2 tablespoons yogurt or milk
- Sesame seeds and nigella seeds (çörek otu)
Instructions
- Activate the Yeast: In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the Dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a sticky dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Shape the Bread: Punch down the dough and divide into 2 pieces. Shape each piece into a round or oval flatbread (about 1–1.5 cm thick). Place on a baking tray lined with parchment paper.
- Second Rise: Cover the shaped breads with a cloth and let them rest for 30 minutes.
- Prepare the Topping: Mix egg yolk with yogurt or milk. Brush over the tops of the breads. Use your fingers or the back of a spoon to make a crisscross diamond pattern on the dough surface. Sprinkle with sesame seeds and nigella seeds.
- Bake: Preheat the oven to 220°C (425°F). Bake the breads for 12–15 minutes, or until golden brown and puffed.
- Serve: Let cool slightly before serving. Enjoy warm with kebabs, soups, or meze dishes.
Things to Consider
- Flour Type: For extra softness, you can replace half of the flour with bread flour.
- Seeds: Nigella seeds (çörek otu) are traditional, but you can also use sesame seeds alone.
- Crispier Crust: Place a small dish of water in the oven during baking to create steam.
Tips
- Make Ahead: The dough can be prepared ahead and stored in the refrigerator overnight. Let it come to room temperature before shaping.
- Serving Suggestion: Pair pide with Adana kebab, onion-sumac salad, and cacık for a full Turkish meal.
- Storage: Keep in a sealed bag for up to 2 days. Reheat in the oven for 5 minutes before serving.
This Turkish pide bread is soft inside, golden outside, and perfect for dipping, scooping, or enjoying on its own. Afiyet olsun!