Turkish Bread (Pide Ekmek)

Turkish Pide bread is a soft, airy flatbread with a golden crust, often sprinkled with sesame or nigella seeds. It’s traditionally baked in stone ovens but can easily be made at home. Perfect for scooping up hummus, stews, or enjoying fresh with olive oil and cheese.

Ingredients

• 3 cups all-purpose flour (or bread flour)
• 1 cup warm water
• 2 tsp sugar
• 2 tsp dry yeast
• 1 tsp salt
• 2 tbsp olive oil
• 1 egg yolk (for brushing)
• 1 tbsp sesame seeds or nigella seeds

Directions

1. In a bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Add flour, salt, and olive oil. Mix until dough comes together.
3. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
5. Preheat oven to 230°C (450°F). Place a baking tray inside to heat.
6. Punch down the dough and divide into 2 equal balls. Roll each into a round or oval about 1 cm thick.
7. Place on parchment paper, then transfer to the hot tray.
8. Brush with egg wash (egg yolk + 1 tbsp water). Use your fingers to press crisscross patterns on the surface.
9. Sprinkle with sesame or nigella seeds.
10. Bake 12–15 minutes until golden brown and puffed. Serve warm.