Here’s a recipe for soft, pillowy Turkish bread—perfect for dipping, scooping, or serving alongside nearly any meal.
Soft Turkish Bread (Pide Ekmeği)
Makes: 2 large flat loaves
Ingredients:
For the dough:
-
4 cups (500g) bread flour or strong all-purpose flour, plus extra for dusting
-
1 ½ cups (360ml) warm water
-
2 teaspoons (7g) instant dry yeast
-
1 tablespoon sugar
-
1 ½ teaspoons salt
-
2 tablespoons olive oil
-
1 tablespoon plain yogurt (optional, for extra softness)
For the topping:
-
1 egg yolk
-
1 tablespoon yogurt or milk
-
Nigella seeds (çörek otu) and/or sesame seeds
Method
1. Activate the yeast:
In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until frothy and bubbly. If it doesn’t foam, your yeast may be inactive—start again with fresh yeast.
2. Make the dough:
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, olive oil, and yogurt. Mix with your hand or a wooden spoon until a shaggy dough forms.
3. Knead:
Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should spring back when poked. Add a tiny dusting of flour only if it’s unmanageably wet.
4. First rise:
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Shape:
Punch down the dough and divide it into 2 equal portions. On a floured surface, roll or stretch each piece into an oval or large teardrop shape, about ½-inch (1.5 cm) thick. Place them onto parchment-lined baking sheets.
6. Second rise:
Cover the shaped dough loosely with a towel and let it rise for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C). If you have a pizza stone or heavy baking sheet, place it in the oven to heat as well.
7. Create the classic pattern:
Whisk the egg yolk and yogurt together for the wash. Brush it generously over the surface of the risen dough. Use your fingertips or the back of a knife to press deep indentations into the dough, creating a diamond or crisscross pattern. Press firmly—you want the grooves to hold their shape. Sprinkle heavily with nigella seeds, sesame seeds, or both.
8. Bake:
Slide the bread (on the parchment) directly onto the preheated stone or oven rack. Bake for 10–13 minutes, until deeply golden on top and hollow-sounding when tapped underneath. The egg wash gives it a beautifully burnished, mahogany crust.
9. Finish and serve:
Remove from the oven and brush the hot surface lightly with olive oil or melted butter for a soft, glossy finish (optional). Let it cool slightly on a wire rack, then tear and eat warm. It’s magnificent with hummus, grilled meats, stews, or simply olive oil and za’atar.
Enjoy baking—few kitchen aromas beat fresh bread. Let me know if you’d like a stuffed version (kiymali pide) or a whole-wheat adaptation.