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.
Ingredient Cloud Bread (no Flour, Butter Or Oil)
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 Pide (turkish Flatbread Pizza With 2 Different Fillings!)
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.
Unleavened Turkish Flatbreads (gluten Free)
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.
Soft Bread Recipe
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.
Ingredient Milk Bread (no Yeast, Butter, Oil, Sugar Or Eggs)
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.
Fluffy Turkish Bread (pide 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.
Easy Turkish Eggs
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.
Flat Turkish Bread Ekmek
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 mgDelicious Turkish Bread – no kneading required! This fluffy vegan flatbread topped with sesame seeds is the perfect companion to all dips and mezze dishes. It’s ideal if you are serving my vegan Grazing Platter.
I have always LOVED Turkish bread – a soft, light, fragrant and impossible to resist flatbread! The great news is that if you can’t find any at a nearby bakery you can easily bake your own.
How To Make Turkish Pide
It is SO EASY that you will be hooked on baking it on a weekly basis, take my words for it. Even total novice bakers can master this no knead Turkish bread recipe!
This bread is excellent for snacking with dips while you enjoy a glass or two of wine. I love it with my favourite vegan red, Artesano de Argento Organic Fairtrade Malbec Cabernet Franc, available at / from Sainsbury’sand selected retailers.
A lot of recipes include egg white or a whole egg but I wanted to keep this recipe vegan for Veganuary. You only need a handful of ingredients so let’s take a look!
Turkish Pide With Eggs And Sucuk Recipe
Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Measure the flour into your mixing bowl and stir in the sugar, salt and yeast. Add the milk and stir with a dough hook or wooden spoon to combine. Add the oil and stir once more, scraping the sides of the bowl.
Dust your worktop with flour and tip the dough onto it. Sprinkle the dough with more flour, it will be sticky, and use your hands to shape it into a circle.
Pide (turkish Flatbread Pizza)
Dust a lined baking tray with a little semolina and place the dough onto it. Use your fingertips to create a smaller inner ring along the edge of the dough.
Use your fingers to create a cross on the inner circle then diagonal lines to create 8 sections (like a sliced pizza).Cover loosely with cling film and leave to rise for 30-40 minutes. Meanwhile, preheat the oven to 220° C (430° F).
Dent the dough along the pattern you have created with your fingers. Brush all over with the oat cream and sprinkle with the sesame seeds.
Turkish Pide Bread (ramazan Pidesi)
Bake in the centre of the oven for 15-20 minutes or until golden. Cool slightly before tearing into slices and serve with your favourite dips.
This bread tastes best when fresh out of the oven. In fact it is impossible to resist when warm, fluffy and fragrant!
You can store it wrapped in a clean linen towel for a couple of days. It will start to go stale but you can revive it by toasting if you like.
Turkish Flatbread Recipe :bazlama In Less Than One Hour
HAVE YOU MADE MY TURKISH BREAD RECIPE?Please leave arating, post a photo on myFacebookpage, share it onInstagram, or save it toPinterestwith the tag # and make my day!
Delicious Turkish Bread – no kneading required! This fluffy vegan flatbread topped with sesame seeds is the perfect companion to all dips and mezze dishes.
Calories: 188 kcal | Carbohydrates: 31 g | Protein: 7 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 310 mg | Potassium: 112 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 119 IU | Vitamin C: 2 mg |
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