Soft Turkish Pide

This airy Turkish pide bread brings the real deal taste of Turkey's food scene with its cloud-like inside and honey-colored outside that'll upgrade any meal you serve. This straightforward yet dazzling flatbread works great with dips or alongside your main course.

I whipped up this Turkish bread during a lazy Sunday when I was playing around with foods from the Mediterranean. The second my family tore chunks from the hot bread just out of the oven, it became our go-to treat that we now make whenever we want to wow our dinner guests.

Ingredients

• Flour: All-purpose or bread flour builds the foundation with bread flour working better for that nice chewy bite
• Instant yeast: Gets things rising quickly and reliably without extra steps
• Granulated sugar: Kicks the yeast into action for proper rising and adds just a hint of sweetness
• Kosher salt: Boosts overall taste and keeps the yeast in check
• Water: Wakes up the yeast and helps create the dough's body
• Egg yolk: Gives you that beautiful sunny brown crust
• Yogurt: Makes the crust softer with a slight tangy kick
• Sesame seeds: Add a toasty flavor and classic look
• Nigella seeds: Bring mild peppery hints that make it authentically Turkish

Step-by-Step Instructions

Prepare the dough:

Sift your flour into a big bowl and throw in the dry yeast, kosher salt, and sugar. Mix everything well so it's all evenly spread out. Pour your water in and stir until it starts coming together. Move this rough dough to a stand mixer with the dough hook and run it at medium-high for 8-10 minutes. You'll know it's done when it looks smooth and soft but still feels a bit sticky.

First rise:

Put your dough in a bowl with a touch of oil and cover it with a kitchen towel. Let it hang out in a warm spot for about an hour until it's twice as big. This waiting time builds amazing flavor and texture that makes your bread stand out.

Shape the bread:

Once your dough has puffed up, gently push it down to get the air out. Move it to a surface with plenty of flour. Cut the dough in half for bigger breads or into four pieces for smaller ones. Form each chunk into a nice round ball by folding edges underneath and rolling it between your hands.

Second rise and preparation:

Flatten each ball into a circle about ½ inch thick with your rolling pin. Cover them with a towel and let them sit for 20-30 minutes. This extra rest makes them super fluffy. While waiting, turn your oven up as high as it goes, usually around 440°F (225°C). Mix your egg yolk, yogurt, and water in a small bowl for your egg wash.

Create traditional indentations:

Use your fingertips to firmly press dents all around the edge of each circle. Keep making 3-4 rows of dents working your way toward the middle. These little pockets give pide its signature look and trap that tasty egg wash.

Final touches and baking:

Brush plenty of egg wash over the whole surface, making sure it gets into all the dents. Sprinkle your sesame and nigella seeds on top. Bake for 15-20 minutes until your bread turns a beautiful golden color. Tap the bottom - if it sounds hollow, you're good to go.

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The best part for me is making those little finger dents in the pattern. There's something about touching the dough and connecting with hundreds of years of bread-making history that makes it feel almost like meditation and really satisfying.

Storage and Reheating

Keep your Turkish bread in a sealed container or tightly wrapped in plastic at room temp for up to 3 days. If you want it to last longer, cool it completely, wrap in plastic then foil, and freeze for up to 3 months. When you want to warm it up, flick a little water on the bread and pop it in a 350°F oven for 5-7 minutes until it's hot. That splash of water brings back the moisture and makes it seem freshly baked again.

Serving Suggestions

In Turkey, folks eat pide bread with their meals to scoop up dips and sauces. Try serving it with hummus, baba ganoush, or tzatziki for a real Mediterranean feel. The bread also works great with thick stews, soups, or anything grilled. For a full Turkish feast, put your homemade pide next to some kebabs, cacik (that's cucumber yogurt dip), and a fresh shepherd salad. The bread's subtle sweetness tastes amazing against savory foods.

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Make Ahead Tips

You can get the dough ready up to 24 hours early and stick it in the fridge for the first rise. This slow, cold rising actually makes the flavor even better, giving you tastier bread. Just take the dough out about an hour before you plan to shape it so it can warm up. This trick comes in handy when you've got company coming since you can fix the dough the day before and bake fresh bread right before everyone shows up.

Frequently Asked Questions

→ What’s Turkish pide bread?

Turkish pide bread is a soft and golden flatbread often served with meals or paired with dips.

→ How do I keep the bread airy?

Letting the dough rise until it’s doubled in size and using fresh yeast keeps it super fluffy.

→ What do I need to make it?

All you need is flour, yeast, sugar, salt, water, and egg wash with yogurt. Topping it with sesame or nigella seeds is optional.

→ What’s the total time commitment?

It takes about two hours in total, including prep, rising, and baking.

→ Can I substitute regular flour for bread flour?

Yes, but bread flour gives a better texture and stretch to the dough.

→ Why use egg wash at all?

Egg wash gives a lovely golden crust and a signature shine on the finished bread.

→ Is it freezable?

Yep! Cool the bread completely, wrap tightly, and freeze. Pop it in the oven to reheat before serving.