Turkish Pide Bread
This traditional Turkish bread tastes amazing when it’s still warm and fresh, but it also tastes delicious a day later, lightly pan-toasted and served with a variety of dipping dishes.
2 h
Easy
4-6
Recipe Ingredients
Ingredients for the dough
- 1×7 grams sachet of dried yeast
- 1 teaspoon caster sugar
- 4 tablespoons water, lukewarm
- 500 grams plain flour
- pinch of salt
- 2 tablespoons vegetable oil
- 300 millilitres water, lukewarm
Ingredients for the egg wash
- 1 egg yolk
- 2 tablespoons milk
- 2 tablespoons vegetable oil
Ingredients for sprinkling
- 2 tablespoons sesame seeds
- 2 tablespoons black cumin
Methods
1. Activate the yeast
Dissolve the yeast with 1 teaspoon of sugar in about 4 tablespoons of lukewarm water and let it sit until the yeast is foamy, about 5-10 minutes. Meanwhile, weigh and measure all the ingredients.
2. Make the dough
In a bowl with flour, add a pinch of salt and pour in the water, followed by the oil and activated yeast. Knead well with the dough hook of the hand mixer. After kneading, cover the dough with a tea towel and let it rise in a warm place for about 1 hour, or until it doubles in size. While the dough is resting, line the baking tray with parchment paper and set it aside.
3. Shape the dough
After the dough has doubled in volume, knead it a few times and then transfer it to the baking tray lined with parchment paper. If the dough is too sticky, add some more flour. Using your hands, gently flatten the dough and spread it into a circle about 2.5 cm (½”) thick and 30 cm (12″) in diameter. You don’t want to roll it; just gently spread it out.
In a small bowl, mix the egg yolk with the milk and oil and brush over the dough. Using your fingers or the end of a wooden spoon, make indentations in the dough about 2.5 cm (1″) from the edge. You want to create a circular nub pattern.
Once the circle is complete, continue with the diagonals. Make indentations in straight lines in two different directions with your fingers or the wooden spoon so that the indentations intersect. I made three rows of indentations in one direction and three rows of indentations in the other direction.
4. Short second rise
Brush the dough again with the egg mixture, sprinkle some sesame seeds and black cumin over it, cover with cling film, and let rise again until the oven has preheated to 200°C (395°F).
Before you put it in the oven, go through the indentations one more time to make sure you get a nice and defined pattern after baking.
5. Bake
Bake the bread in the preheated oven for about 20 minutes until the surface is nicely golden brown. Let it cool slightly before serving.
Enjoy!
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