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.
Turkish Pide Bread (ramazan Pidesi) • Unicorns In The Kitchen
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.
Delicious Turkish Recipes
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.
Turkey Sandwich (deli Style Recipe)
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.
Turkish Pide Bread
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.
Toasted Turkish Bread With Bbq Chicken Recipe
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.
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
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 mgis the famous baked Turkish flat bread that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. Often described as a Turkish pizza, the greasy, gut-busting takeaway Pides sold at neon-lit corner kebab shops have long been my secret food shame. But shame no more: this delicious homemade Pide recipe trumps takeaway 10 times over – and then some!
The Best Garlic Bread You'll Ever Eat
Turkish Pide has been my Secret Food Shame* for as long as I can remember. Not authentic, freshly made Pide crafted lovingly by the hands of someone’s Turkish grandma. I’m talking about the greasy, low-rent versions sold from hot glass cabinets at late night takeaway shops, filled with cheap cheese and piles of meat shaved from giant Doner Kebab punching bags turning lazily on vertical rotisseries.
It’s a bit wrong, I know, but I cannot help myself. I have always had a soft spot for bad takeaway Pide. What can I say? When you’re nursing battle wounds from a bad week at work, cheese + bread + tasty toppings will do it every every time!
But like all things, there’s a time and place. Pide can be trash food but it can also be incredible, going toe-to-toe with the best artisan Italian pizzas. Made totally from scratch like today’s recipe, it’s apples and oranges to the takeaway junk – even a chronic takeaway Pide tragic like me will admit it!
Turkish Flatbread (bazlama)
* Food you secretly love but are ashamed to be caught eating. Think: McDonald’s drive-through. The Dirty Bird (aka KFC). Panda Express. Instant mac and cheese. We are all guilty!
Originating from Turkey, Pide is an oval-shaped flatbread baked with various combinations of toppings or stuffings. You could say it’s a cousin of Gozleme, only Pide dough is fluffier and more bread-like. Spiced mince meat (
, Pide is typically open-faced, though sometimes you also see closed versions. With the latter, the filling is completely sealed within the bread. While both are delicious, the extra flavour you get from the toppings sizzling away in the oven is irresistible to me, so that’s the version I’ve opted for today!
Best Breads In Turkiye
Traditionally, Pide is cooked in a stone oven, but this recipe today is for a boring old home oven. 🙂 We will survive!
In this section, I’m going to step through how to make Pide, from the dough through to assembly and baking. I’ll also cover how to make each of the topping variations. A content summary:
Heads up!: This section is quite long because I walk through each step, including the ingredients for the three topping options. My goal is to provide enough information so even those of you who are not experienced using yeast are armed with all the information you need to make this. You’ve got this! I promise!
Turkish Bread With Spicy Lamb And Eggs Recipe
(If you’re an old hand at all things baking and don’t need this level of information, just skip to the recipe or recipe video!)
Here’s a close up photo of inside the bread. You can see how there’s nice large irregular size holes, a clear sign of how fluffy this bread is. Just because it’s a flatbread, that’s no excuse for dense bread!!
And it’s a Turkish cheese made from sheep’s milk sometimes mixed with a bit of goat’s milk. It has a similar taste, texture and melting qualities of for example, mozzarella. So if you can’t find it, use mozzarella instead.
Turkish Simit Recipe (step By Step Tutorial)
To prepare the spinach topping, simply sauté the onion then add the spinach to wilt it. Finally mix in some subtle flavourings (cumin, salt, pepper).
Let the spinach filling cool before using so it doesn’t make the dough wet from the spinach steam, and so the Pide rises better.
Sujuk is a spiced Turkish beef sausage with intense garlic, cumin, sumac and herb flavours. It is semi-cured and has a softer texture than, say, salami and is sold refrigerated.
Turkish Bread With Grilled Tomato And Mortadella
The best substitute is chorizo, which has similar cooking qualities and fattiness. Though it doesn’t have quite the same flavour profile (chorizo has strong garlic and paprika / pimentòn seasonings), it has very similar intensity of flavour and importantly, fattiness.
The other thing just to note is that chorizo is made from pork so it’s not used in Turkey, which has a predominantly Muslim population.
If you are keen to experience the real thing, you can find sujuk at
0 Komentar