Turkish bread
I have made pide several times, the oval Turkish bread with sesame, especially when I want a soft and fluffy bread that I can tear directly from the tray. Usually, I make the dough on a day when I have some time at home – it’s not hard, but it requires patience for rising. Milk gives it a finer texture, but it also turns out well with water. I find it to be a very versatile bread – it goes well with meals, for breakfast, or in sandwiches.
Quick Info
Total time: about 2 hours (including rising)
Servings: 5 small breads (or one large)
Difficulty: medium (requires a bit of attention to kneading and rising)
Ingredients
700 g flour (plus extra for rolling and kneading)
500 ml milk (or water, if needed)
1 and a half packets of dry yeast (approx. 12 g) or 40 g fresh yeast
1 tablespoon of salt (about 12 g)
1 heaping tablespoon of sugar (about 20 g)
2 tablespoons olive oil (one for the dough, one for kneading)
For the glaze:
2 egg yolks
2 tablespoons milk
white sesame (optional and black)
Preparation Method
1. If using fresh yeast, dissolve it with a tablespoon of sugar and 50 ml of warm milk. Let it sit for 10-15 minutes until it foams. If using dry yeast, add it directly over the sifted flour.
2. Mix the flour with the yeast (or activated sourdough), sugar, and one tablespoon of oil. Put the salt on the edge of the bowl, not directly over the yeast.
3. Start gradually pouring the warm milk while mixing with your hand or a wooden spoon. When it starts to come together, add the remaining oil.
4. Knead the dough for 8-10 minutes until it becomes elastic, slightly sticky, but not too soft. If it seems too sticky, add a little more flour.
5. Sprinkle flour over the dough, cover the bowl with a clean towel, and let it rise in a warm place, away from drafts, for about 40-50 minutes, until it doubles in size.
6. Remove the dough onto a floured surface, knead briefly for just 30 seconds, and shape it into a roll. Cut it into 5 fairly equal pieces.
7. Take each piece and roll it by hand or with a rolling pin into an oval shape, about 2-3 cm thick.
8. With your fingers or a knife, press firmly on the edges to form a ditch all around. Then make 3 stripes with your fingers, pressing lengthwise – they don’t have to be very regular.
9. Place the pieces on a tray lined with parchment paper, cover lightly, and let rise for another 15 minutes.
10. Meanwhile, mix the egg yolks with the milk for the glaze. Brush each bread with this mixture, then sprinkle with sesame.
11. Let rise for another 15-20 minutes on the tray while preheating the oven to 200°C.
12. Bake for 20 minutes until the breads are nicely browned and sound hollow when tapped gently on the bottom.
Why I Make This Recipe Often
It’s a recipe I return to because I love the soft texture, but also because I can make several small pieces, perfect for sandwiches or snacks. Pide keeps well, staying soft even the next day. It’s suitable for any meal, not just for Turkish food.
Tips
Always use flour with a higher protein content (type 650 or 550) for a good texture.
The dough may seem slightly sticky; do not add too much extra flour, otherwise the bread will be dense.
If you have time, let it rise longer, the bread will come out airier.
Do not skip the egg wash – the crust will be tender and shiny.
Substitutions
Milk can be completely replaced with water, it turns out just as well, only slightly more rustic.
Instead of sesame, you can sprinkle poppy seeds, cumin, or even a mix of seeds.
If you don’t have fresh yeast, dry yeast is sufficient. The ratio is three times less than fresh.
Variations
You can make one large bread by rolling out all the dough into an oval sheet.
You can add dried herbs like oregano or cumin to the dough for a different flavor.
Try melted butter for brushing at the end if you don’t want egg yolk.
Serving Ideas
Pide is served plain, warm, or as a base for sandwiches with cheese, tomatoes, or leftover meat. It also goes well with soups or as a snack, torn directly from the tray.
Frequently Asked Questions
Can I make the dough a day in advance?
Yes, the dough rises slowly in the fridge, covered. Let it come to room temperature before baking.
What flour should I use if I don’t have type 650?
Type 550 or even 000 flour works, just that the bread will be a little fluffier and whiter.
Does the bread stay soft the next day?
Yes, it keeps quite well, wrapped in a towel. If you want, you can briefly reheat it in the oven.
Can I freeze the baked bread?
Yes, it can be frozen, sliced or whole. It thaws and reheats easily in the oven for 5 minutes.
Nutritional Values
One serving (1 small pide) has approximately 280 kcal, with 7 g protein, 52 g carbohydrates, and 4.5 g fat. The caloric value varies depending on the milk or water used and how much sesame you add.
Storage and Reheating
Pide is stored at room temperature, wrapped in a kitchen towel or in a paper bag. It stays soft for 1-2 days. To reheat, place the pieces in the oven for a few minutes at 180°C or on a dry skillet over medium heat. After freezing, it reheats directly without prior thawing.
If you choose fresh yeast, dissolve it in a quarter cup of warm milk and a tablespoon of sugar, then let it rise for 15 minutes before proceeding normally and adding it to the rest of the ingredients. If you choose dry yeast, put it directly into the sifted flour, place the salt on the edge, sprinkle sugar on top of the yeast, and add a tablespoon of oil on the side. Start adding a little warm milk and knead the dough lightly at first; when it binds well, add the remaining tablespoon of olive oil, then knead more vigorously for about ten minutes. Sprinkle a handful of flour on top of the dough, dust it well, and let the dough rest for about 40 minutes in a warm place in the kitchen. Move the dough to a well-floured surface. Knead it very briefly for about half a minute and form a roll, dividing it into 5 pieces. Each piece is rolled out into an oval shape. With your hands, form a trench (a depression) around the edge, which you can lightly score with the tip of a knife (you can just press with your fingers if you don't want to use a knife). Place the pide dough on a floured baking sheet, or directly in the pan. Let it rise for another 15 minutes and create 3 lines on the surface of the dough by pressing down to the base. Let it rise again for 15 or 20 minutes. Brush the breads with a mixture of egg yolk and milk, then sprinkle with sesame seeds. Preheat the oven (mine requires this) and bake the breads for 20 minutes at 200 degrees, or until they turn a nice golden brown. They are truly special and very tasty :) You can replace the milk with water, and fresh yeast can be used instead of dry yeast.
Ingredients: 700 g flour (plus extra for dusting) 500 ml milk 1 and a half sachets of yeast (or 40 g fresh yeast) 1 tablespoon of salt 1 heaping tablespoon of sugar 2 tablespoons of olive oil Glaze: 2 egg yolks 2 tablespoons of milk sesame
Tags: turkish bread
