Pide (Turkish Flatbread)

Name: Pide (Turkish Flatbread)
Yield: 4
Cuisine: Turkey
Ingredients: Plain or bread flour, plus extra for dusting — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 1 tsp; Salt — 1 1/2 tsp; Warm water — 320 ml (1 1/3 cups); Olive oil — 2 tbsp (30 ml); Nigella seeds or sesame seeds, to top (optional) — 1 tbsp; Egg yolk mixed with 1 tbsp water, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

Plain or bread flour, plus extra for dusting — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 1 tsp
Salt — 1 1/2 tsp
Warm water — 320 ml (1 1/3 cups)
Olive oil — 2 tbsp (30 ml)
Nigella seeds or sesame seeds, to top (optional) — 1 tbsp
Egg yolk mixed with 1 tbsp water, for glazing — 1

Method

Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water and oil, and mix into a rough dough.
Knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for about 1 hour, until doubled.
Punch down the dough and divide into 2 pieces. Shape each into a flat oval, about 30 cm (12 in) long and 1.5 cm (1/2 in) thick.
Place on a baking tray, cover loosely, and let rise for a further 20 minutes.
Brush with the egg wash, dock the surface in a criss-cross pattern with a fork, and sprinkle with nigella or sesame seeds.
Bake at 220°C (425°F) for 12–15 minutes until golden brown and puffed.
Cool slightly on a wire rack before slicing and serving warm.

Introduction: Plain pide is a soft, pillowy flatbread baked fresh daily and used to scoop up dips, soups and stews, distinct
from the boat-shaped topped pide sold as a meal.

Cultural Background: Plain pide is a soft, pillowy flatbread baked fresh daily and used to scoop up dips, soups and stews, distinct
from the boat-shaped topped pide sold as a meal. It's a staple bread across Turkish households and
bakeries.

Tips: Docking the surface prevents large air bubbles and gives pide its characteristic textured top. Bake on a preheated baking stone or upturned tray for the crispest base.

Variations: Brush with melted butter as soon as it comes out of the oven for extra softness. Shape into smaller individual flatbreads for portioned servings. Naturally vegan and vegetarian (omit the egg wash for a fully vegan version, using a little olive oil instead).

Storage: Store wrapped at room temperature for up to 2 days, or freeze for up to a month.

Reheating: Warm in a 180°C (350°F) oven for 5 minutes, or briefly in a dry skillet.

FAQs:

Q: Is this the same as topped pide served in restaurants?

A: No — this is the plain, everyday flatbread; the boat-shaped topped version with cheese or meat is a separate main dish.

Q: Can I make it ahead?

A: The dough can rise slowly overnight in the fridge; bring to room temperature before shaping.

Q: What is it served with?

A: Soups, dips like cacık, or alongside any main dish in place of other bread.