Turkish Pide Bread

1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of caster sugar in 3 tablespoons of lukewarm water. Let it stand until foamy, which would take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.

2. Make the Dough

In a large bowl, mix 500 grams flour, add 1½ teaspoons of salt, then pour in 300 millilitres of lukewarm water, followed by 2 tablespoons of vegetable oil, and activated yeast. Knead well with the dough hook of the hand mixer. The dough should be soft and elastic, not dry. 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. The indentations prevent the bread from puffing up too much and create the classic Turkish pide look.

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.

Tips for Perfect Turkish Pide Bread

• Proper Kneading: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand, or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Easier Shaping: Lightly wetting your fingertips makes shaping easier.
• Softer Crust: Baking the pide bread with a tray of hot water on the bottom rack, creates an even softer crust. Brush with melted butter immediately after baking.

Variations to Try

• Sprinkle with flaky sea salt before baking.
• Add za’atar for a Middle Eastern twist.
• Top with extra sesame seeds for more crunch.
• Bake two smaller loaves instead of one large bread.

How to Serve Pide Bread

Turkish pide is delicious with:

• hummus, cacık (Turkish yogurt dip), olive oil, and herbs
• soups and stews
• grilled chicken or kebabs
• Jam, spread or dip

Storage

• Store covered at room temperature for up to 2 days.
• To refresh, warm the bread in a 180°C (350°F) oven for 5–7 minutes.
• The bread also freezes beautifully for up to 3 months.

Frequently Asked Questions

Can I make the dough ahead of time? Yes. Let the dough rise overnight in the refrigerator, then bring it to room temperature before shaping.

Can I freeze Turkish pide? Absolutely. Freeze it whole or sliced and thaw at room temperature before reheating.

Why did my pattern disappear? The indentations probably weren’t pressed deeply enough before baking. Go over them one final time immediately before putting the bread into the oven.

Can I use fresh yeast? Yes. Replace the dried yeast with about 20 g fresh yeast.

If you enjoy this Turkish Pide Bread, you might also love:

Yogurt Rolls

Buttermilk Bread

Pull-Apart Bread with Garlic