How to make fluffy, slightly chewy, flavorful no-knead Turkish bread with 8 ingredients, one bowl, and just minutes of hands-on prep. This pide bread is the perfect accompaniment to mezze and for mopping up sauces!
This past year, I’ve shared recipes for several types of easy flatbread, including pita and naan. Now, it’s the turn of this super simple, no-knead Turkish bread (pide bread).
Turkish pide bread is similar to naan, as a thicker, fluffy bread rather than the thinner ‘pocketed’ variety like pita bread. However, unlike naan bread, this easy no-knead bread takes away the kneading step, meaning it only requires just minutes of simple hands-on prep. Plus, this Turkish bread is oven-baked, rather than done over a hot plate/skillet.
Easy Turkish Pide Bread
There are several types of Turkish flatbread options: lahmacun, bazlama, gozleme, yufka, pide, etc. However, this no-knead pide bread is probably one of my favorites to prepare. All you need is just one bowl, a few simple ingredients, and within no time, you’re baking a fragrant, tender, fluffy homemade Turkish bread.
Traditionally, pide is a type of Turkish pizza, shaped like a boat, topped, and baked in a traditional stone oven. However, this version is slightly different and referred to as ‘Ramadan pide’ bread (Ramazan pidesi), served during the month of Ramadan in the morning and to break the fast at the end of the day.
While it uses a similar method and ingredients to Pide pizza, it is left plain – often just sprinkled with some sesame and nigella seeds and served alongside mezze and other foods. It’s the perfect dipping and ‘mopping’ bread.
Turkish Ramadan Flat Bread (pide) Recipe
Plus, this recipe is also so simple as it’s for no-knead pide, and there’s no need to go hunting for a stone oven – the oven you already have is more than capable of yielding delicious, fluffy, flat Turkish bread.
Also, when making this Turkish Ramadan pide bread a home, you can enjoy it at any time of the year – and you’ll want to!
For dairy-free, egg-free pide: use your choice of dairy-free milk and omit the egg yolk and yogurt wash; instead, use a little olive oil. The bread won’t become golden but should still take on a little color.
Turkish Ramadan Pide (ramazan Pidesi)
Combine the warm water, milk, sugar, and dry yeast in a bowl, mix, and set aside for 5-10 minutes to activate the yeast.
In a large bowl, combine the sifted flour and salt. Then add the yeast mixture, oil, and egg white and mix well to obtain a fairly wet, sticky dough.
Cover the bowl with a kitchen towel and move to a warm area to rise for 30-40 minutes. During this time, the dough should double in size – you may need longer depending on the weather and several other factors.
Turkish Simit Recipe (step By Step Pictures)
Prepare a baking tray with parchment paper and a dusting of flour, then turn the dough out onto it. Shape it into a circular shape without knocking too much air out of it.
Once rested, brush the dough with the egg wash and then make a pattern on the dough with your fingers (refer to picture).
The easiest way to do this is first to use a finger to draw a rough circle shape about 1-inch in from the edge of the dough. Then poke vertical and horizontal (or diagonal both ways) lines (crisscrossed) within that circle, like a grid.
Turkish Bread With Cream Cheese And Seeds
There are so many ways to enjoy this Turkish flatbread: as part of a mezze platter, with sauce-y dishes like stews, and alongside breakfast.
When your homemade Turkish bread starts to get a little old (2 days after baking), I like to slice it into strips and lightly toast it then serve with my favorite dips.
To make ahead: this isn’t a method I’ve tried yet with this pide bread. However, I’ve done this with similar flatbread recipes, so it should work. Do the second proof in the fridge, covered. The cold temperature will slow down the proofing so that it takes 4-6 hours (at least). However, the bread can be kept there for up to a day (24hrs), proofing before baking.
The Best Gluten Free Turkish Bread
Store: the leftover Turkish flatbread can be kept covered at room temperature for 2 days or in the fridge for between 5-7 days.
Reheat: to reheat the bread, sprinkle it with a little water and heat it in the oven until warmed through (usually just a few minutes at 350ºF/180ºC).
If you like this Turkish bread recipe, then you might like some of the other bread recipes that I have on the blog.
Super Easy Turkish Bread
If you try this Turkish bread recipe (Ramadan pide bread), then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag@.
To make ahead: This isn’t a method I’ve tried yet with this pide bread. However, I’ve done this with similar flatbread recipes, so it should work; On the second proof, do so in the fridge, covered. The cold temperature will slow down the proofing so that it takes 4-6 hours (at least). However, the bread can be kept there for up to a day (24hrs), proofing before baking.
Store: The leftover Turkish flatbread can be kept covered at room temperature for 2 days or within the fridge for between 5-7 days.
Baked Turkish Pide Bread With Aromatic, Spiced Lamb
Reheat: To reheat the bread, sprinkle it with a little water and heat it in the oven until warmed through (usually just a few minutes at 350ºF/180ºC).
Serving: 1 piece | Calories: 262 kcal | Carbohydrates: 41 g | Protein: 8 g | Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 30 mg | Sodium: 219 mg | Potassium: 139 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 76 IU | Vitamin C: 1 mg | Calcium: 50 mg | Iron: 3 mgTurkish Flatbread (Bazlama) is on the mu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!
Last time I made it by mixing half-and-half wheat flour and half-strong flour, but this time I made it using strong flour, and it swells much better and is chewy.
Turkish Pide Recipe — Ooni Usa
Turkish Flatbread (Bazlama) Pin Print Rating: 5.0 /5 ( 1 voted ) Serves: 8 Prep Time: 25 Minutes Cooking Time: 03 Minutes 03 Minutes Nutrition facts: 200 calories 20 grams fat Ingredits 130g of Warm water120g Warm milk25g Sugar6g Salt6g Dry yeast400g Bread flour20g Olive oil ParsleyMelted unsalted butterCrushed red pepper InstructionsPour warm water and warm milk (about 40 degrees) into a bowl, add sugar, salt, yeast, and olive oil, and mix.Add strong flour, mix with a spatula, and knead by hand for about 7 minutes to form a smooth mass.Put it in a bowl, cover it, and fermt it in a warm place for about 1 hour until the dough doubles to 2-3 times.Take out the dough, remove the gas, cut it into 8 equal parts, circle it, cover it with cling wrap, and fermt it for the second time for about 15 minutes.Take out the dough one at a time, press it with your hands to remove gas, and roll it out with a rolling pin to about 15~16cm. (If you stack the rolled dough on top of each other, it may stick to each other, so keep it separate)Preheat the frying pan and bake it over medium heat. Wh air bubbles rise slightly on the top, turn over and press while moving to distribute the heat evly.Turn it over and wh it starts to rise, reduce the heat to low and cook it evly by moving it around.Brush with butter (or olive oil) and sprinkle with parsley and crushed red pepper. Did You Make This Recipe? Tag us on Instagram at @Cooking Tree.
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