Turkish Pide Bread
This bread is shaped by hand, giving it an irregular, rustic look that holds onto toppings or serves as a vessel for dipping. Treat the dough gently to keep the air pockets intact during shaping.
Control the humidity and the heat.
The dough will be sticky; resist the urge to add too much flour, or the bread will end up dense rather than light. Preheating your baking stone or heavy tray is non-negotiable for that signature bottom crust.
- Stand mixer with dough hook
- Large mixing bowl
- Baking stone or heavy baking sheet
- Parchment paper
What goes in.
- 500gall-purpose or bread flour
- 350mlwarm water
- 7ginstant yeast
- 10gkosher salt
- 1 tbsphoney or sugar
- 1egg yolk for wash
- 2 tbspsesame or nigella seeds
Establishing the texture
Pressing your fingertips deep into the shaped dough creates the characteristic channels and ridges. This prevents the bread from puffing into a giant balloon and creates pockets that hold onto the egg wash and seeds.
The method.
Mix the dough
Combine flour, water, yeast, salt, and honey. Mix until a shaggy, sticky mass forms. Knead in the mixer for 8 minutes until it pulls away from the sides.
First proof
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 90 minutes or until doubled in size.
Shape the rounds
Divide the dough into four pieces. On a floured surface, gently stretch each into a 10-inch oval. Transfer to parchment paper.
Dimple and brush
Using your fingertips, press deep indentations into the dough in a cross-hatch pattern. Brush with egg yolk and sprinkle generously with seeds.
Bake
Slide the parchment onto your preheated stone or tray in a 475°F (245°C) oven. Bake for 8–10 minutes until deep golden brown.
Other turns to take.
Stuffed Pide
Before baking, add a layer of seasoned ground lamb or spinach and feta to the center of the oval, folding the edges inward to create a boat shape.
When it doesn't go to plan.
Use a bench scraper to handle the sticky dough during the shaping process.
If the dough resists stretching, let it rest for 5 minutes to relax the gluten.
Cool the bread on a wire rack to prevent the bottom from becoming soggy from steam.
The ones that keep coming up.
Can I use a pizza stone?
A pizza stone is ideal as it provides the intense, direct heat necessary for a quick rise and crispy base.
How do I know the bread is done?
It should be deeply browned in the ridges and sound hollow when tapped on the bottom.
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