Turkish Bread (Pide Ekmeği)

Description

Turkish Bread, known as Pide Ekmeği, is a soft, fluffy flatbread with a slightly chewy texture and golden crust. Traditionally baked in stone ovens, this bread is often served with soups, stews, kebabs, dips, or used as a wrap. It’s simple to make at home and requires just a few pantry staples. The signature diamond pattern on top makes it visually stunning and authentic.

Ingredients For Turkish Bread (Pide Ekmeği)

• 4 cups (500 g) all-purpose flour

• 1 ½ tsp salt

• 2 tsp sugar

• 2 ¼ tsp (1 packet) instant yeast

• 1 ½ cups (360 ml) warm water

• 2 tbsp olive oil (plus extra for greasing)

For topping:

• 1 egg yolk

• 2 tbsp yogurt or milk

• 1 tbsp sesame seeds

• 1 tbsp nigella seeds (optional, authentic touch)

 Instructions

1. Activate yeast: In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

2. Prepare dough: In a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a sticky dough forms.

3. Knead: Knead on a floured surface for 8–10 minutes until smooth and elastic.

4. First rise: Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.

5. Shape bread: Punch down the dough and divide into 2 portions. Shape each into a round or oval flatbread (about 1-inch thick). Place on parchment-lined baking sheets.

6. Second rise: Cover and let rise again for 20–30 minutes.

7. Create pattern: Mix egg yolk with yogurt/milk and brush over the dough. Using fingertips, press lines into the dough to form a crisscross diamond pattern.

8. Sprinkle seeds: Add sesame and nigella seeds on top.

9. Bake: Preheat oven to 230°C (450°F). Bake for 12–15 minutes or until golden brown.

10. Serve warm with dips, stews, or grilled meats.

 Notes

• If you don’t have nigella seeds, sesame seeds alone work well.

• To make it extra fluffy, don’t skip the second rise.

• Baking on a pizza stone or preheated baking tray gives the best crust.

 Tips

• Add a tablespoon of yogurt into the dough for softer bread.

• Brush with butter after baking for extra flavor.

• This bread freezes well—wrap tightly and reheat before serving.

• For a rustic look, dust with a little flour before baking.

 Servings

This recipe makes 2 medium loaves (about 8–10 servings).

 Nutritional Info (per serving, approx.)

• Calories: 210 kcal

• Carbohydrates: 42 g

• Protein: 6 g

• Fat: 3.5 g

• Fiber: 2 g

• Sodium: 290 mg

Benefits

• Wholesome & filling – great with soups, dips, or as a wrap.

• Budget-friendly – made with simple pantry staples.

• Versatile – pairs with both savory and sweet toppings.

• Traditional & cultural – brings authentic Turkish flavors to your table.

 Q/A

Q: Can I make Turkish bread without eggs?
A: Yes! Use olive oil and milk instead of egg wash for a vegan-friendly version.

Q: How do I store leftovers?
A: Wrap in a clean towel or airtight bag. Keeps 2 days at room temp or 1 week in the fridge.

Q: Can I cook it on a stovetop instead of oven?
A: Yes, cook on a heavy skillet or griddle over medium heat until golden on both sides.

Q: What can I serve it with?
A: It pairs beautifully with hummus, baba ganoush, kebabs, Turkish lentil soup, or even just butter and tea.