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Turkish Pide Bread

3 Hours



Turkish pide bread is a traditional flatbread that is a staple in Turkish cuisine. The beauty of Turkish pide bread lies in its simplicity. So if you’re looking for a simple and delicious bread recipe to try at home, Turkish pide bread is definitely worth giving a shot.



Adjust Servings
420 grams all-purpose flour
10 grams active dry yeast
25 grams sugar
10 grams salt
240 ml warm milk *The milk should have a temperature of around 37°C.
35 ml neutral oil
To Finish
1 whole egg
sesame seeds
Nutritional Information
175 Calories
4 g Fat
4 g Protein
30 g Carbs
3 g Sugar


Knead the dough
In a small bowl, mix the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until the yeast is frothy and activated.
In a large bowl, combine the flour and salt. Mix well.Add the oil and yeast mixture to the flour mixture and mix until the dough comes together. Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.
Mark as complete
Time for proofing
Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rest in a warm place for about 1 hour or until it has doubled in size.
Mark as complete
Baking time!
Preheat your oven to 210°C and gently transfer the dough from the bowl to the baking tray lined with a parchment paper. Flatten the dough with your hand to a big pita shape and let it rest for another 40-45 minutes. For a crispier crust, brush the top of the pide bread with some egg wash before baking.
Using your fingertips, make indentations in the center to form the classic pide shape. Bake the pide bread for 15-20 minutes or until it is golden brown. Remove the pide bread from the oven and let it cool on a wire rack before serving.
Mark as complete
Make sure your yeast is fresh and active. If your yeast is old or expired, your bread won't rise properly.
The dough should be slightly sticky but not too wet. If the dough is too dry, add a little bit more milk. If it's too wet, add a little bit more flour.
When shaping the dough, be careful not to press too hard or tear the dough. Use gentle pressure to make the indentations in the center of the oval.
Traditional pide bread is baked in a stone oven, but you can still achieve great results using a regular oven. Just make sure to preheat your oven to the recommended temperature and use a baking sheet that can withstand high heat.
Pide bread is best served warm and fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

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