Soft Turkish Pide (Print Version)
# Ingredients:
→ Dough
01 -
500 g bread flour or all-purpose flour
02 -
1 tablespoon sugar
03 -
1 teaspoon salt (kosher works best)
04 -
1 2/3 cups water
05 -
1 tablespoon yeast (instant)
→ Egg Wash
06 -
1 tablespoon water
07 -
1 teaspoon nigella seeds
08 -
1 egg yolk
09 -
1 teaspoon sesame seeds
10 -
1 tablespoon yogurt
# Instructions:
01 -
Grab a big bowl and sift all the flour into it. Toss in the sugar, yeast, and salt. Stir it until combined.
02 -
Pour the water in slowly and mix until it just sticks together. Then, switch to a stand mixer and knead on medium-high for 8-10 minutes until it's nice and soft.
03 -
Cover the dough tightly with a towel and leave it alone for about an hour, or until it doubles in size.
04 -
Once risen, press the dough down, move it to a surface dusted with flour, and divide into two. Roll each half into a ball, then flatten into circles.
05 -
Let the circles rest again, covered with a towel, for 20-30 minutes. Meanwhile, start preheating your oven to its max temperature.
06 -
Mix yogurt, egg yolk, and water together in a small bowl until smooth and ready to go.
07 -
Press shallow dents into the dough circles around the edges and across their centers using your fingertips. Brush the wash all over and sprinkle the seeds on top.
08 -
Pop them into the oven at 225°C (440°F) and let them bake on the middle rack for 15-20 minutes. Keep an eye on them—don’t overcook or they’ll dry out.
09 -
Optionally, brush the fresh bread with olive oil and serve it warm alongside dips or toppings you love.
# Notes:
01 -
Check if your yeast is still good by dissolving it in warm water to activate.
02 -
The dough needs to rise until it’s doubled. Don’t rush this step.
03 -
Keep your surface well-floured to stop the dough from sticking while you handle it.
04 -
If you have bread flour, choose it for a stretchier, better texture.
05 -
Double-check that every ingredient is fresh to avoid surprises.