Turkish Bread Recipe
Make Turkish bread in under two hours with this easy no-knead pide bread recipe. This is a flatbread version of the traditional boat-shaped pide bread. It has a soft, fluffy interior and rich flavor. Perfect for enjoying alongside soups, salads, or with homemade falafel!
Turkish bread, particularly the soft and chewy Ramazan Pidesi, is easy flatbread to make. It has a crisp, golden-brown crust and a fluffy interior. It’s similar to the well-known boat-shaped pide bread but comes with a unique diamond pattern on top. You can enjoy Turkish bread year-round. an.
This Turkish bread recipe is my go-to easy bread recipe. It has a unique flavor that is perfect for dipping into a creamy mushroom soup or pairing it with a golden beet salad. The combination makes for a meal!
Turkish Bread Recipe
Pide Flatbread Recipe
EASE: Very Easy!
CUISINE: Turkish
TIME: 1 Hour and 35 Minutes
DIET: Vegan
Turkish Bread During Ramadan
Turkish bread (Ramadan Pidesi) is often eaten as the first meal of the day before the sun rises. It is also commonly served at Iftar, when Muslims break their fast at sundown.
During Ramadan, Turkish bread is prepared with love. It is sold in bread shops, but many families make homemade bread to share with friends and neighbors.
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. As a non-Mulsim American, I find it hard to explain how festive Ramadan is in Turkey. For me, it was a truly magical experience.
Ingredient Notes
Warm Water
Heat the water in the microwave between 95 and 105F. 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.
Sugar
Sugar is needed to activate the yeast. It also makes this bread sweet. I recommend using simple white sugar.
Instant Dry Yeast
Yest is needed for the dough to rise. Yeast is a living organism. Always check the date before using. If it is expired, you will need to buy a fresh pack.
Sesame and Nigella Seeds
These are the classic toppings of this Turkish bread recipe. If you do not have them, you can still make this bread.
See the recipe card for a complete list of ingredients and measurements.
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 be 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.
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.
- Pop any air bubbles.
- 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 Turkish bread in the middle of the rack. Bake at 400F/200C until golden on top — about 18-20 minutes.
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Frequently Asked Questions
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.
Turkish Bread Recipe
Equipment
- 1 Large bowl
- 1 Medium bowl
- 1 small bowl
- parchement paper
Ingredients
- ½ cup + 2 tablespoons warm water between 95 and 105 degrees
- 1 and ½ teaspoons sugar
- 1 and ½ teaspoons instant dry yeast
- 1 and ½ cups (180g) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ teaspoon white sesame seeds
- ½ teaspoon black sesame seeds
Instructions
- Step One: Mix Ingredients – 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. In the meantime, sift or whisk flour. Add the salt, and whisk to evenly distribute the salt. Add flour to the yeast/water combination and mix it together with a wooden spoon. The dough will be shaggy.
- Step Two: First Rise – Cover with plastic wrap or a damp towel. Set aside for 30 minutes or until the dough doubles.
- Step Three: Shaping –Fill a small bowl with water and dip your fingers in the water. To lift the dough begin as if it were a clock, reach your hand under at 3 o'clock, lift and pull it over to 9 o'clock. Turn the bowl 90 degrees and repeat 3 more times. Generously flour a work surface and place your dough on it. Using your hands, shape the dough into a ball. Place the dough onto a baking sheet lined with parchment paper. Loosely cover plastic wrap that has been lightly oiled for five minutes. This step gives the gluten time to relax.
- Step Four: Second Rise –Preheat the oven to 400F/200C. Uncover and move the ball to a parchment-lined baking sheet. Pat the ball into a round shape about 6 inches in diameter and about ½“ thick. Pop any air bubbles. Take a fresh piece of plastic wrap, coat it with olive oil, and cover for an additional 30 minutes.
- Step Five: Design – Dip your fingertips in olive oil and make indents around the edge of the dough. Repeat making the same indents 3 – 4 times. This helps the indentation hold its shape. Use your fingertips to make three rows across the dough. Repeat the same indents 3 – 4 times. Turn the baking sheet and create three rows in the other direction. 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 the baking sheet in the middle of the rack. Bake at 400F/200C until golden on top — about 18-20 minutes. In my oven, the bread often cooks unevenly. I rotate the bread as needed to achieve an even golden color.
Notes
- To make in advance, prepare normally through the first rise (step two). Then, shape the dough into a ball and wrap it tightly in plastic. Place it in a freezer-safe bag and store it in the freezer for 2-3 months.
- When ready to use, remove the dough from the freezer and let it thaw in the refrigerator overnight. Once it has thawed completely, let it come to room temperature for about 30 minutes before shaping and baking it.
- Countertop Instructions: Wrap the bread tightly in plastic wrap or aluminum foil and store it in a cool, dry place for up to two days.
- Freezer Instructions: Wrap the bread tightly in plastic wrap or aluminum foil, place it 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 5-10 minutes to restore its freshness and crispness.
This sounds so good. I will be trying this nenexweek. Thank you so much.
Cindy, let me know how it turns out.