Turkish Pide Bread (No Knead)

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!

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Prep Time :15

Cook Time :12

Dough Rising Time :1 45

Servings : 4

Calories : 288kcal

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.

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.