Turkish pide bread is commonly eaten during the month of Ramadan to break the fast, but I like to make it year round. This is a no-knead bread that’s quite simple to master. The key to a delicious and fluffy pide, or flat bread, is not using too much flour. You need just enough to be able to handle the sticky dough on your work surface.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 2 loaves |
Ingredients
- 1 cup milk, warmed to about 110 degrees F
- 1/4 cup olive oil
- 1 tablespoon granulated sugar
- 1 tablespoon instant dry yeast
- 1 teaspoon kosher salt
- 1 large egg, white and yolk separated
- 4 1/4 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 1 tablespoon yogurt
- 2 tablespoons white sesame seeds, preferably toasted
- 2 tablespoon nigella seeds
Instructions
- Line two baking sheets with parchment paper and set aside.
- Stir together the warm milk, 1 cup warm water (about 110 degrees F) and olive oil in a large bowl. Add the sugar, yeast, salt and egg white and stir to combine. Using a wooden spoon, stir in the flour 1 cup at a time, ending with 1/4 cup. The dough will be sticky.
- Cover the bowl with plastic wrap and a kitchen towel. Place it in a draft-free spot, such as an oven (it should be at room temperature), to rise until almost doubled in size, about 30 minutes.
- Uncover the bowl and transfer the dough to a well-floured surface. Sprinkle the top of the dough with about 1 tablespoon flour. Bring the edges together using a bench scraper. Flip the dough using the bench scraper so the sealed part is on the bottom, then dust the dough all over with just a little flour and shape it into a ball.
- Cut the dough in half using the bench scraper and shape each half into a small ball. Place each ball on a prepared baking sheet, cover with a clean kitchen towel and let rise for 20 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, make the glaze. Mix the egg yolk, yogurt and 1 tablespoon water in a small bowl.
- After 20 minutes, uncover the dough and gently press one half down a bit with your fingers. Pour half the glaze onto the center of the dough and, using your fingers, spread the dough into an oval shape 1/2-inch thick. Using your fingers again, make indentations in a full circle 1 inch from the edge of the dough. Then make indentations inside the circle across the dough in lines 1 inch apart; repeat the process in the opposite direction to create a diamond pattern. Top with half the sesame seeds and nigella seeds. Repeat with the second ball of the dough.
- Bake until golden on top and cooked through, about 18 minutes. Remove from the oven and cover loosely with a kitchen towel for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 293 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 21 mg |
| Sodium | 209 mg |
Reviews
I want to make this recipe but I am confuse on the ingredients list it call for one cup of warm milk but on the direction it said mix together one cup of milk with one cup of water so what you are saying is two cup of liquid one milk and one water and both warm right? that is what I understood
Than you
RHA
Than you
RHA
I baked them today. They’re awesome. Next batch I’ll add some fresh crushed Rosemary.
For the Sesame seasonings, I purchased ‘Everthing’ Sesame Seasoning by Enstein’s Bagels at Sam’s Club.
For the Sesame seasonings, I purchased ‘Everthing’ Sesame Seasoning by Enstein’s Bagels at Sam’s Club.
Do you have to use the sesame and nigella seeds?
Step 8: what does it mean to press 1/2 of the dough down a bit? I don’t understand.
Bread came out exactly as pictured and this is first time I have ever made bread! Great recipe! Thank you
Cool
Love it my best friend is Muslim with his wife and celebrating Ramadan for him is a tradition.