Turkish Naan Bread Recipe

Turkish pide bread is a traditional no knead flatbread that's fluffy and so easy to make. Fresh out of the oven, this bread is fluffy and perfect with some cheese.

You know my love for homemade bread. From traditional Persian barbari and simit to lavash and pita bread, I love having fresh bread on the table everyday. I guess that's a trait I picked up from being raised in Iran and living in Turkey. Bread is a staple of our culture and cuisine, is always respected and rarely wasted.

There are bakeries in every corner of Istanbul. The smell of freshly baked simit and other types of bread is so mesmerizing that it's almost impossible to not walk into each and every bakery to grab a loaf of bread.

Easy No Knead Turkish Bread (ramadan Pide Bread)

Ramazan pidesi is a classic Turkish bread that's a bit similar to Persian barbari. It's common to find it through the holy month of Ramadan in Turkey. People who practice fasting during the month of Ramadan usually break their fast with this bread.

Pide is soft and fluffy on the inside and to keep it fresh and soft, I usually cover it with wet paper towels right out of the oven. I love having this bread for breakfast. However, it makes a great addition to any main dish as well.

In a large bowl whisk milk, water, olive oil, sugar, salt, instant dry yeast and egg white. Add the flour one cup at a time and mix well until combined and the dough comes together. Cover the bowl and let it sit for 30 minutes.

Bazlama Bread (turkish Flat Bread) Recipe

Sprinkle the surface generously with flour. Transfer the dough to the surface. Shape it into a boule and make sure it's floured on all sides. Cut the dough into 8 pieces. Place two of the dough balls on a baking sheet lined with parchment paper. Cover gently and let them rise for 20 minutes.

Preheat the oven to 400ºF and place an empty baking dish in the lower rack. In a small bowl mix egg yolk, yogurt and water. Brush a bit of the glaze on the dough balls and with your fingers, spread them into round circles with about ½ inch thickness.

Using your fingers, first make indentations on the dough about 1 inch from the edge to make a circle. Then with your fingers make diagonal indentations in two different directions to make diamonds inside that circle. Repeat the same process with the remaining 6 dough balls.

Bazlama (turkish Flatbread)

Once the oven is hot make the indentations again on the dough. Top with sesame seeds and place the baking sheet on the middle rack. Fill the baking dish on the lower rack with 2 cups of water and close the oven door. Bake in the oven for 15-18 minutes until golden on top. Once out of the oven, cover the loaves with a damp paper towel. The steam of the bread with be trapped and your bread will be soft and fluffy. Repeat the baking process with the remaining loaves.

You can serve this bread as part of breakfast with cheese, labneh, butter, jam and all the other fixings. It also goes very well with all kinds of egg dishes such as menemen, cilbir (Turkish eggs and yogurt), or nargesi (Persian spinach and eggs).

Store this bread in a plastic bag or a bread bag and keep at room temperature for up to 2 days. You can refrigerate Turkish pide bread for up to a week as well.

Quick And Easy Turkish Flatbread Recipe

It's possible to use some whole wheat flour to make this bread. Substitute 1 ½ cup of whole wheat flour for all purpose flour and use only 3 ½ cup all purpose flour.

I don't advise using more whole wheat flour since it's a denser type of flour and would change the texture unless you change the ratios of the liquids as well which will call for a few more rounds of testing.

You probably have added more flour than needed. Add enough flour so the dough comes together but is still sticky (check out the video). Too much flour will make the dough denser and the bread harder.

Turkish Bread: The Most Delicious And Easy Bread You Will Ever Make!

Yes. Make the dough and let it rise. Then divide it into 8 balls (or 2 balls if you're making large loaves). Cover them and refrigerate for up to 24 hours. Let the dough balls come to room temperature before baking them.

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Calories: 346 kcal Carbohydrates: 56 g Protein: 9 g Fat: 9 g Saturated Fat: 2 g Cholesterol: 26 mg Sodium: 171 mg Potassium: 133 mg Fiber: 2 g Sugar: 2 g Vitamin A: 80 IU Calcium: 73 mg Iron: 4 mgThis delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and so much more!

Turkish Balloon Bread Recipe • Turkey's For Life

If you think you have to have a bit of Middle Eastern heritage to make great Turkish Flatbread, think again! This recipe comes together quickly, without a mixer and minimal kneading and rising. These delicious, tender, pita-type flatbreads are cooked in a pan on the stovetop in minutes.

Flatbread has become popular restaurant and grocery store fare in recent years, but it's definitely not a new invention. Rather, it has a long history, originating in ancient Egypt. Over the years, many other cultures, including India, Armenia, Iran, Uzbekistan, Afganistan, and Turkey have come up with their own version of flatbread, each one having slightly different characteristics. What's really fascinating, is that some countries, like Turkey, have numerous types of flatbread, each region of the country having its own distinct version.

In Turkey, flatbread is a staple and there are shops that exclusively sell this simple, delicious type of bread. The variety is staggering. I've read about Pide, Lahmacun, Gözleme, Yufka, Lahmacun, and Bazlama, to name a few. The main differences are in the shape, toppings and cooking methods.

Rania @ Work With Sugar'n Spice: Turkish Naan (türkisches Fladenbrot)

The Turkish flatbread recipe I'm sharing today is Bazlama. Bazlama is similar to naan and, in Turkey, is often baked over an outdoor, wood fire. Bazlama is also known as village bread as it's often sold in stands at Turkish markets. One of the distinctions of Bazlama is that it's made with Greek yogurt, making the bread super tender and giving it a tasty tang.

The ingredient list for this Bazlama is, like most flatbreads, super simple: yeast, sugar, water, flour, yogurt, and salt. The dough is stirred up by hand in a bowl, then turned out onto the counter for a short kneading time. It's then covered and allowed to rest for 15 minutes and then it's ready to roll into circles. A short stint in a hot pan and you'll find these fragrant, tender flatbreads difficult to not devour, all by themselves. (Don't ask me how I know!)

I've made several batches of this Turkish flatbread, tweaking it a bit each time and finding more and more ways to use it.

Scallion Flatbread, Leavened Version (葱油发面饼)

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