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Making your own homemade Turkish Pide Bread is so easy and doesn’t even involve kneading. Let me show you how to bake this Turkish bread recipe at home without much effort.
Who doesn’t know and love a delicious Turkish Pide Bread? Here in Basel (Switzerland, where I live), you can often find it in those little Turkish shops around the corner of each neighborhood.
It is:
Super tasty
Soft
Airy
Versatile
I like this bread very much, but unfortunately, it is sometimes difficult to get. It’s rare to find it at the supermarket or a local bakery. And not everyone is so fortunate and has a Turkish shop in their neighborhood.
Because nobody should miss out on this delicious Turkish flatbread, I am going to show you how to make it with little effort and only a few ingredients at home.
And the best thing is, you don’t even need a stand mixer to make this bread recipe, cause it’s a no-knead bread! Awesome, isn’t it?
Uses for Turkish Flat Bread
You can serve and enjoy this fluffy bread in many different ways. It’s super versatile. I like to cut it into thin sticks and serve it with homemade dips. It’s always very welcome when you have guests, to bring it along for a picnic in the park, or as a party appetizer.
These dip recipes are perfect for serving along with this soft pide bread:
Furthermore, it tastes delicious used as a sandwich bread or served with vegan gyros. Fill it with roasted or chopped vegetables and a delicious sauce.
My favorite way to enjoy this bread is making a vegan kebab: Fill it with fried vegan kebab meat, tomatoes, cucumbers, salad, carrots, tzatziki, and red pepper flakes. Sooo delicious!
How To Make Turkish Pide Bread At Home
This recipe is super easy to make without a lot of baking experience or knowledge needed and therefore also suitable for beginners. Make sure to watch the video first, and you’ll see, it’s not difficult at all.
All you need is flour, sugar, salt, instant yeast, water, olive oil, sesame seeds, and black cumin seeds (also known as nigella seeds) or black sesame.
The original recipe calls for nigella seeds, but I usually bake it with black sesame seeds, as I always have some at home.
I don’t like buying ingredients which I am only going to use for one recipe and then disappear forever in my kitchen cupboard. And I certainly don’t want you to go and buy an ingredient only to make one of my recipes. That’s why I always try to give you as much recipe variations as possible, especially if they call for not everyday ingredients.
So if you have either black sesame seeds or black cumin at home, use twice the amount of sesame. Or leave out the sesame seeds altogether. I have tested this pide bread recipe without any seed topping at all, and it was nevertheless tasty!
No-Knead Breads usually call for long resting time, so does this one. To make this bread as fluffy and airy as it should be, without kneading, you need to let the dough rest twice for a total of 1 hour and 45 minutes.
The dough is very moist at the beginning and does not really look like it’s going to turn into a successful bread. But don’t worry, it’s going to be ok this way!
Turkish Bread Recipe
- Mix the flour, sugar, salt and instant yeast in a large mixing bowl. Make a hollow in the middle and pour in the lukewarm water and a tablespoon of olive oil.
- Mix everything well using a cooking spoon – do not knead.
- Cover the bowl with a damp tea towel or plastic wrap and let it rise for an hour at room temperature until doubled in size.
- Place the dough on a well-floured surface and shape it into a rectangle using your hands (should be about 0.4inch/1cm thick).
- Transfer on a with parchment paper-lined baking sheet and cover with an inverted baking dish or plastic wrap. ➝ I would not use a damp tea towel for this step, as it tends to stick on the dough easily.
- Let the dough rest for another 45 minutes at room temperature. In the last 20 minutes of this time, preheat the oven to 445°F/230°C.
- Press your fingertips slightly into the dough to draw diagonal lines (watch the video above to see how to do that).
- Brush your dough with the olive oil, sprinkle with the seeds, and bake for 12 minutes until golden brown
- Let it cool on a cooling rack before serving.
Recipe Variations:
- Use poppy seeds or kosher salt instead of sesame seeds for the topping. Or leave out the bread topping altogether.
- Most Turkish Pide Bread comes in the shape of a circle, but I prefer my rectangle shape cause it allows dividing into four equal pieces which are perfect as sandwich bread. Feel free to shape this bread in a circle instead of a rectangle!
Recipe FAQ
How long does this Turkish bread stay fresh? It’s best eaten the same day you prepare it. But you can store it in a plastic bag or Tupperware for two days, rebake before serving.
Can I freeze this bread? Yes, preferably immediately after baking, as soon as it has cooled. Use it within three months and place it frozen in the preheated oven to thaw.
Can I use fresh yeast to make this recipe? Of course. Use 7.5g (1/2 tbsp) fresh yeast and dissolve in warm water before mixing it with the rest of the ingredients.
More Bread Recipes You’ll Love:
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Turkish Pide Bread (No Knead)
Ingredients
Bread Dough
- 2 cups (250g) all-purpose flour
- 2 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- ¾ cup (200ml) water
- 1 tbsp olive oil
Bread Topping
- ½ tbsp olive oil
- ½ tsp sesame seeds
- ½ tsp black seeds, nigella or black sesame seeds
Instructions
- Mix the flour, sugar, salt, and instant yeast in a large bowl. Make a hollow in the middle and add the water and olive oil (1 tbsp). Mix using a wooden spoon until well combined (don't knead the dough).
- Cover with a damp tea towel or plastic wrap and let it rise for one hour at room temperature.
- Place the flour on a well-floured surface and form into a thin (~0.4inch/1cm) rectangle using your hands. Transfer on a with parchment paper-lined baking sheet and cover with a plastic foil or a large enough casserole (place it reversed over the dough). ➝ I would not use a damp tea towel for this step, as it tends to stick on the dough easily.
- Let it rise for another 45-60 minutes. Preheat your oven to 445°F/230°C (in the last 20 minutes of this time).
- Press your fingertips slightly into the dough to draw diagonal lines (watch the video above to see how to do that).
- Brush your dough with the olive oil, sprinkle with the seeds, and bake for 12 minutes.
- Let it cool on a cooling rack before serving.
Notes
- Serve it with hummus, tzatziki, or guacamole. Use it for sandwiches, vegan gyros or as kebab bread.
- How long does this Turkish bread stay fresh? It’s best eaten the same day you prepare it. But you can store it in a plastic bag or Tupperware for two days, rebake before serving.
- Can I freeze this bread? Yes, preferably immediately after baking, as soon as it has cooled. Use it within three months and place it frozen in the preheated oven to thaw.
- Can I use fresh yeast to make this recipe? Of course. Use 7.5g (1/2 tbsp) fresh yeast and dissolve in warm water before mixing it with the rest of the ingredients.
- It tasted delicious with hummus, sandwiches, or vegan kebab.
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