This Homemade No-Knead Turkish Pide Bread Recipe can be whipped up in no time! A staple in Turkish cuisine and a must-try for bread lovers!
Table of Contents
Turkish Pide Bread, known simply as “Pide” or “Ramazan Pidesi” is a traditional Turkish flatbread that’s airy, fluffy, and irresistibly tasty. It’s often served alongside various dishes in Turkey, adding a delightful touch to any meal. Pide is unique for its versatility – you can enjoy it plain, or with a sprinkle of sesame or Nigella seeds for an extra burst of flavor and aroma.
One of the best things about this Turkish Pide Bread recipe is that it requires no kneading. Yes, you read that right – no kneading! This means less work and more fun in the kitchen. Plus, you don’t need any fancy equipment; just a scale or measuring cups, a large bowl, a spoon, and an oven will do the trick.
This no-knead recipe is perfect for bread lovers of all skill levels, including those who are just starting their baking adventures.
Serving Suggestions
Pide bread pairs wonderfully with dips like hummus, guacamole, or whipped feta. It’s also great with salads, soups, stews, or as a summer BBQ staple. You can even fill it and enjoy it as a sandwich or use it as fluffy pizza dough. For those wanting to skip the trip to the kebab shop, it’s perfect for making homemade kebab bread.
For a vegan kebab variation, fill it with fried vegan kebab meat, tomatoes, cucumbers, lettuce, carrots, tzatziki, and red pepper flakes. It tastes incredibly delicious! Hint: Instead of one large bread, divide the dough into 3-4 kebab breads, so everyone gets their own.
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My Tip: Serve the bread along together with this Shakshuka. Makes a delicious breakfast!
Ingredients
See recipe card for quantities
Visual Step-by-Step Instructions
See how to make pide bread from scratch with this visual guide!
- In a large bowl, mix flour, sugar, salt, and instant yeast.
- Add water and 1 tablespoon of olive oil, and mix with a spoon into a sticky dough (do not knead).
- Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise at room temperature for one hour.
- Place the dough on a well-floured surface and form it into a rectangle, circle or oval shape (~0.4 inch/1 cm thick). Transfer to a baking sheet lined with parchment paper and let it rise for another 45 minutes.
- Gently press your fingertips into the dough to create diagonal lines. Brush the flatbread with olive oil.
- Sprinkle with sesame and Nigella seeds.
- Bake in the preheated oven for 12 minutes until golden brown. Let it cool on a wire rack before cutting.
Hint: The dough is rather moist, but that’s how it should be to keep the flatbread light and moist while baking. If you’re having trouble shaping it, use plenty of flour, and you’ll be fine! 😉
Variations
- Topping: You can use sesame seeds, Nigella seeds, or black sesame seeds for sprinkling. Use what you have at home or mix and match to your liking! You can also leave the topping out or replace it with sea salt flakes/poppy seeds.
- Doner Kebab Bread: If you want to use the flatbread for Doner Kebab, shape 2-3 small round pieces of bread with the dough.
- Egg Wash: Vegetarians can, if they like, brush the bread with a classic egg wash (egg yolk and a splash of milk ) instead of olive oil before baking.
Storage Instructions
Turkish bread is best on the day of baking. Store leftover bread in a plastic bag or airtight container for up to 2 days at room temperature, and briefly reheat in the oven or toaster before serving to make it crispy again.
Freeze bread after baking in a freezer bag for up to 3 months. Thaw directly from frozen for 15 minutes in a preheated oven 390°F (200°C) or a toaster.
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📖 Recipe
Turkish Pide Bread (No Knead)
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Dough
- 2 cups all-purpose flour
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- ¾ cup lukewarm water
- 1 tablespoon olive oil
Topping
- ½ tablespoon olive oil
- ½ teaspoon sesame seeds
- ½ teaspoon Nigella seeds, or black sesame seeds
Instructions
- In a large bowl, mix flour, sugar, salt, and instant yeast. Add water and 1 tablespoon of olive oil, and mix with a spoon into a sticky dough (do not knead).
- Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise at room temperature for one hour.
- Place the dough on a well-floured surface and form it into a rectangle or circle (~0.4 inch/1 cm thick). Transfer to a baking sheet lined with parchment paper and let it rise for another 45 minutes.
- Preheat the oven to 445°F (230°C).
- Gently press your fingertips into the dough to create diagonal lines. Brush the flatbread with olive oil and sprinkle with sesame and Nigella seeds.
- Bake in the preheated oven for 12 minutes until golden brown. Let it cool on a wire rack before cutting.
Notes
- Topping: You can use sesame seeds, Nigella seeds, or black sesame seeds for sprinkling. Use what you have at home or mix and match to your liking.
- Doner Kebab Bread: If you want to use the flatbread for Doner Kebab, shape 2-3 small round pieces of bread with the dough.
- Store leftover bread in a plastic bag for up to 2 days at room temperature, and briefly reheat in the oven or toaster before serving to make it crispy again.
- Freeze bread after baking in a freezer bag for up to 3 months. Thaw directly from frozen for 15 minutes in a preheated oven 390°F (200°C) or a toaster.
Nutrition
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This worked exactly as written, thanks! Absolutely wonderful and so easy! Better then the turkish restaurant near me. Thank you for the recipe!
So glad to hear! 😍 Thank you for your kind feedback!
Is this supposed to be formed into a ball when done mixing? I did not and just let it be, but I don’t think it rose in the bowl at all. I divided it into 3 balls(for doner kabob) after the first hour and I’m about to put it in the oven. I know my yeast is good because I use it with sourdough discard all the time and have no issues. I’m just wondering if I should have formed it after mixing?
Hi Kimberly, you did alright! Just mix and let it be, this no-knead dough doesn’t need to be formed into a ball. It should have risen a little more once formed or latest in the oven. Depending on the room temperature, it can take a little longer to rise, but I hope it did turn out great?
It actually did! Thank you! It was very good and perfect for our döners! I’m making more this week!
Happy to hear! 🥰
Oh, boy……. simple recipe with outstanding results. I used “Everything Bagel” topping with some extra sesame seeds because I love them. Perfect!
Thank you for your kind comment, Mary! Everything Bagel topping sounds just too delicious, brilliant idea! 😉
Perfect recipe – my Turkish husband loved it
So glad to hear that! 🙂 Thank you, Dana!!
I’ve made the Turkish pride bread yummy
Thank you for letting me know, Sue!
Can this be done as an over night no Knead, or would that be letting it sit too long?
No, this is not an overnight no-knead bread.
I made this to go with a Turkish mezze takeaway. I was a little worried because the dough was quite sticky but I needn’t have been, my family loved it and my daughter thought it had been made by the lady that provided the food, so overall a great success. I think they were pleased that I’d made it as they will get to have it again! Thank you.
Hi Stella, I am so happy that you and your family loved the bread. The dough should be a little sticky at the beginning, that’s totally normal. 😉
I just made this yesterday, and it turned out great! I used to be able to buy this in Australia, but since moving to the USA it’s been hard to find. I love eating it with hummus. It didn’t occur to me to try and make it myself until this week, so I looked for an easy recipe and ended up here. This recipe is easy and tastes yum! Unfortunately, my oven just died so it’s going to be a while before I can make it again but I’m definitely saving this recipe. Thank you!
Hi Kate, I am so glad you enjoyed my recipe! Homemade bread can sometimes be so simple to bake! Hopefully, your oven get fixed soon! ❤️
Made this last night for the first time. Turned out really, really good. I actually baked mine in a cake tin as I found this the easiest way to get it nice and round!!. My husband and son both thought it was delicious. I will definitely be saving this recipe – Thanks
Hi Sharon, thank you for letting me know. ❤️
That’s an excellent idea with the cake pan! 😉
It’s always super rewarding when the family loves what you cook and bake, isn’t it?
All the best,
Aline
Very easy to make, and went down well with all the family.
I am so happy to hear that, Joanne! ❤️
Made this bread today and it was great! Question, is the nutrition information listed for 1/4 of the loaf?
Hi Raquel, thank you for letting me know!
Yes, the nutrition information is per serving. I changed it accordingly in the recipe template, so it should hopefully be clear to everybody! 😉
All the best,
Aline
It was easy.
Thanks
You are welcome, Kay!