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 Bazlama Super Soft Turkish Flatbread
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.
Easy Turkish Flatbread (bazlama)
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.
Turkish Bread (no Knead 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.
Easy No Knead Turkish Bread (ramadan 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.
Easy & Fluffy Turkish Bread
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 is our fluffiest, easiest Turkish bread, served with olive oil and fresh herbs on top. Eat it with millet balls or other snacks you love or just dip it in your favourite spicy sauce and enjoy it right away.
Gozleme (turkish Flatbread Recipe)
This fluffiest Turkish flatbread is so easy and only takes one single proofing to get it done. You don't even need to bake it, it's all done on the stove, on a non-stick pan. You can make it for breakfast or lunch or just for a festive season to welcome your family and friends.
The result is a light and airy bread recipe that is super fluffy and so delicious, you won't believe it. Let me show you how to make and what simple ingredients you need.
Super simple staples here, which you already have in your pantry, no doubt. You don't need anything fancy as this is a nice and easy recipe for all bread lovers. You don't need any baking experience to make this either, which is ideal for everyone.
Our Favourite Recipes For Turkish Bread
Flour - Use all-purpose flour to make this bread. You don't need any special flour. Just the basics you have in your kitchen cabinets. We recommend non-bleached flour though. We never work with bleached flour.
Dry yeast - You'll need one packet of dry yeast. All packets should be 7-8 grams. Basically, a standard little yeast packet is enough for this recipe.
Oat Milk - We recommend oat milk because it gives the Turkish bread a maltier taste, but you can use any plant-based milk for this recipe. It works with coconut, almonds, even soy milk. No need to take a trip to the shop, just the plant-based milk you have in the fridge.
Greek Yogurt Turkish Flatbread (bazlama)
Olive oil - You'll need a couple of tbsp of olive oil for this recipe and a little more to brush the Turkish bread once it's ready. We are adamant about using olive oil in all our recipes but if you have any other vegetable oil, you can also use that. It won't spoil this recipe, so no need to worry.
Fresh Herbs - I like to use parsley and cilantro (coriander) for this recipe. They work best with the taste of Turkish Bread. Delicious!
Anything else? Optionally you can add chilli flakes if you want, but since my husband doesn't like spicy foods, I like to leave those out.
The Easiest Turkish Bread
Even when you deal with such a simple recipe you want to make sure you are doing it right. I got you! There are a few tips for making the best ever Turkish bread without wasting ingredients.
Extra virgin olive oil - For the best taste, you'll want extra virgin olive oil. That's our recommendation! You can use Spanish, Greek or Italian extra virgin olive oil. They are all incredible for this recipe.
Use fresh herbs - Use fresh herbs for this Turkish bread. It will give it such a spectacular flavour profile. Trust me, you'll want the fresh stuff!
Easy Turkish Bread (bazlama)
Sea Salt - Use sea salt when possible and not table salt. It's the best thing you can use for this Turkish bread.
Make sure it has a pocket - When cooking the Turkish bread on the pan, it should rise a little bit to form a pocket in the middle. You'll see the dough bubbling up. That's when you know you are doing it well!
Easy & Fluffy Turkish Bread that's so simple to make for all bread lovers. It tastes fantastic, it's so light and airy and it's perfect with a little olive oil and fresh herbs. Wonderful with dip or with your favourite dish on the side.
Turkish Bread (soft, Fluffy And So Easy)
* Percent Daily Values are based on a 2, 000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
We are husband + wife and we love developing healthy, vegan recipes together. We are best friends, coffee lovers, travellers and bakers. We made Yuzu Bakes for you.
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