Name: Turkish Pide Bread (No Knead)
Prep time: 15 min
Cook time: 12 min
Ingredients: 2 cups all-purpose flour; 2 tsp sugar; 1 tsp salt; 1 tsp instant yeast; ¾ cup lukewarm water; 1 tbsp olive oil; ½ tbsp olive oil; ½ tsp sesame seeds; ½ tsp Nigella seeds (or black sesame seeds)

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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

Serving Suggestions
Ingredients
Visual Step-by-Step Instructions
Variations
Storage Instructions
📖 Recipe
💬 Comments

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.

My Tip: Serve the bread along together with those Turkish Eggs (Cilbir). Makes a delicious breakfast!

Ingredients

See recipe card for quantities

Flour – Use all-purpose flour, bread flour, or a light spelt flour.
Yeast – You can use instant dry yeast or active dry yeast.
Olive Oil – Makes the dough a bit more pliable and helps the topping stick.
Sugar & Salt – Adds flavor to the bread. The sugar helps the yeast, ensuring the bread rises beautifully.
Water – Should be lukewarm, but not too hot, so the yeast can do its job.
Sesame & Nigella Seeds – For the classic Pide topping!

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