Make this easy no-knead Turkish bread recipe in under two hours. This bread is soft, fluffy and has a beautiful crisp golden crust. In Turkey, this flat bread is known as Ramadan Pidsi. But you can enjoy this Mediterranean bread year around. My favorite Turkish pairings include shepherd salad, piyaz and ezme. This recipe is a must-try for bakers of all levels!

Freshly baked Turkish bread wrapped in a napkin.

Turkish flatbread is a cuisine in it’s own right! With more than a dozen different recipes, Ramazan Pidesi might be the most famous! While associated with Ramadan, this Turkish bread is baked around.

Now let’s talk about the important stuff… texture and flavor! Ramazan Pidesi has a golden crust that is topped with sesame seeds. The seeds give it extra texture and a bit of crunch. This is contrasted by the sweet, fluffy, and chewy interior. Combined, it is easy to see why this is the most famous Turkish bread!

If you are nervous about making bread, this is the perfect recipe to start with. The dough is forgiving and the process is simple (did I mention it is a no-knead bread recipe?). When it’s done, you can enjoy it with Turkish classics like spicy ezme dip or shepherd’s salad. You can also pair it with a cold cucumber soup, creamy mushroom soup or a simple olive oil and vineger bread dip. That’s how versatile this bread is. It goes with everything!

Prep Time
1 Hour and 15 Minutes

Total Time
1 Hour and 35 Minutes

Skill Level
Easy
Beginner

Diet
Vegan
Vegetarian

Baked Turkish bread that has been decorated with sesame and nigella seeds.

Turkish Bread During Ramadan

Ramadan Pidesi is a Turkish flat bread closely associated with Ramadan. It is often eaten as the before the sun rises and at Iftar when the sun goes down and the fast is broken. This bread is easily made in homes or purchased a local bakeries all over Turkey.

In the early 2000’s I was fortunate to be in Turkey during Ramadan. As soon as the call to prayer happened, people insisted on sharing their Turkish bread with me. The desire to share came from the pure joy and happiness of Ramadan. I find it hard to explain how festive Ramadan is in Turkey. But I can tell you that for me, it was a truly magical experience that I will always cherish!

Ingredients used in making this recipe: Flour, yeast, olive oil, sugar, salt, sesame seeds and water.

Key Ingredients for No-Knead Turkish Bread

Instant Dry Yeast

You need active yeast for the dough to rise. When you buy yeast it is alive, but the longer it is stored it will lose its activity. Before using yeast, you want to always check the expiration date. If it is expired, you will need to buy a fresh pack.

Sesame and Nigella Seeds

Sesame and Nigella seeds are the classic toppings of this Turkish bread recipe. If you do not have them, you can substitute with poppy seeds or omit seeds all together.

Sugar

You need sugar to activate the yeast. But with this recipe, sugar also makes the bread slightly sweet.

Warm Water

You will need warm water to activate the yeast. The ideal temperature between 95°F (35°C) and 105°F (40.5°C). If you do not have a thermometer, run the water until it is warm on your wrist. Note that if the water is too hot, it will kill the yeast, and if it is too cold, it will not activate it.

See the recipe card for a complete list of ingredients and measurements.

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Step-by-Step Instructions

Step One: Activate the Yeast

Place the warm water in a large bowl.
Add the sugar and mix to dissolve.
Sprinkle the yeast on top of the water.
Set aside 7-10 minutes for the yeast to activate.

Step Two: Mix and First Rise

Whisk flour and salt together.
Add flour to the yeast/water combination and mix it together with a wooden spoon. The dough will look rough and shaggy
Cover with plastic wrap or a damp towel. Set aside for 30 minutes or until the dough doubles.

Step Three: Shape

Fill a small bowl with water and dip your fingers in the water.
Think of the dough as a clock. Reach your hand under at 3 o’clock, lift, and pull the dough over to 9 o’clock.
Turn the bowl 90 degrees and repeat three more times.
Generously flour a work surface and place your dough on it.
Using your hands, shape the dough into a ball and place it on a baking sheet lined with parchment paper.
Loosely cover plastic wrap that has been lightly oiled for five minutes.

Dough rolled into a ball for the first rise.

Step Four: Second Rise

Preheat the oven to 400F/200C.
Uncover and move the dough ball to a parchment-lined baking sheet.
Pat into a round shape about 6 inches in diameter and about ½ “thick.
Gently press to pop any air bubbles that have formed.
Take a fresh piece of plastic wrap, coat it with olive oil, and cover the dough for an additional 30 minutes.

Step Five: Design

Dip your fingertips in olive oil and make indents around the perimeter.
Repeat making the same indents 3-4 times.
Use your fingertips to make three rows across the dough. Repeat the same indents 3-4 times.
Turn and create three rows going across the first set of rows. Repeat the same indents 3-4 times.
Lightly brush or spray the top of the dough with olive oil. Sprinkle white and black sesame seeds on top.

Step Six: Bake

Place baking sheet with the dough in the middle of the oven rack. Bake at 400F/200C until golden on top, about 18-20 minutes.

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Frequently Asked Questions

Turkish bread and pita bread are very different. Turkish bread is sweeter, fluffier, and does not have a pocket. Whereas pita bread is not sweet or fluffy and has a pocket.

Yes, you can make the dough in advance. Start by preparing it through the first rise (step two). Then shape the dough into a ball. Oil a sheet of cling wrap and then tightly wrap the dough in the wrap. Place the dough in the freezer for up to three months. When you’re ready, let the dough thaw to room temperature and then pick up at step three.

Countertop Instructions: Wrap the bread in plastic wrap and store it in a cool, dry place for up to two days.

Freezer Instructions: Place the bread in a freezer-safe bag, and store it in the freezer for 2-3 months. To thaw, remove it from the freezer and let it sit at room temperature for a few hours or overnight. Once it has thawed completely, reheat it in a preheated oven at 350°F (175°C) for 5-7 minutes to restore its texture.

The longer you store the bread, the softer it will become. To bring back the original texture, preheat your oven to 350°F, wrap it loosely in foil, and heat for 5-7 minutes. Do not microwave, this will only soften the bread.

A slice of Turkish flatbread resting on top of a small jar of olive oil.

If you tried this Turkish bread recipe or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.

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4 Comments

Lae says:

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SO YUMMY! my whole family loved.

1. Ruth Grindeland says:
  
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  Hi Lae, I am so happy you and your family liked this recipe. Ramadan Pidesi is one of my favorite breads. So easy and has SO much flavor! Thank you for leaving a comment <3
  
Cindy Wnuk says:

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This sounds so good. I will be trying this nenexweek. Thank you so much.

1. Ruth Grindeland says:
  
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  Cindy, let me know how it turns out.