This soft and fluffy Turkish bread is inspired by the classic pide-style loaves found in Turkish bakeries. Lightly golden on the outside and pillowy on the inside, this bread is perfect for dipping, sandwiches, or serving alongside soups and stews. The dough comes together easily, requires minimal ingredients, and produces a beautifully dimpled loaf with a deliciously tender texture. Whether you’re an experienced baker or trying fresh bread for the first time, this recipe is simple, forgiving, and consistently reliable.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes (includes rising)
- Servings: 2 medium loaves
Ingredients
- 3 cups all-purpose flour (plus extra for kneading)
- 1 cup warm water (about 110°F/43°C)
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons olive oil (divided)
- 1 large egg yolk (for brushing)
- 1 tablespoon plain yogurt
- 1 tablespoon sesame seeds or nigella seeds (optional)
Directions
1. Activate the Yeast
In a medium bowl, combine the warm water, sugar, and yeast. Stir gently and let it rest for 5–10 minutes, or until the mixture becomes foamy. This indicates the yeast is active and ready to use.
2. Make the Dough
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture along with 2 tablespoons of olive oil. Use your hands or a wooden spoon to bring the dough together until a sticky mass forms.
3. Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes, adding small amounts of flour only as needed. The dough should be soft, slightly tacky, and smooth. Avoid adding too much flour, as this can make the bread dense.
4. First Rise
Place the dough into a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until doubled in size.
5. Shape the Loaves
Once risen, punch the dough down to release the air. Divide it into two equal portions. Shape each piece into a round or oval disc, about ½ inch thick. Place the shaped dough onto a baking sheet lined with parchment paper.
6. Create the Classic Dimple Pattern
Dip your fingertips in a little olive oil to prevent sticking. Press deep dimples into the surface of the dough, forming a diamond or crisscross pattern. This step gives Turkish bread its signature look.
7. Prepare the Topping
In a small bowl, mix the egg yolk, yogurt, and 1 tablespoon of olive oil. Brush this mixture generously over each loaf. Sprinkle sesame or nigella seeds on top if desired.
8. Final Rise
Allow the shaped and brushed loaves to rest for another 15–20 minutes while the oven preheats.
9. Bake
Preheat your oven to 425°F (220°C). Bake the loaves for 15–20 minutes, or until they turn a beautiful golden brown. Remove from the oven and let them cool slightly before serving.
Notes
- Warm water is essential for activating the yeast. If the water is too hot, it may kill the yeast; too cool, and it won’t activate properly.
- For a chewier texture, substitute 1 cup of all-purpose flour with bread flour.
- To keep the bread soft, cover the hot loaves with a clean towel as they cool.
- This bread freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven when ready to serve.
Nutrition Information (Per Serving, Approx.)
- Calories: 220
- Carbohydrates: 34g
- Protein: 6g
- Fat: 7g
- Fiber: 1g
- Sugar: 2g
- Sodium: 220mg