Turkish bread recipe

Traditional Turkish Bread (Pide) Recipe

Servings: 4-6 loaves
Prep Time: 20 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 15-20 minutes
Total Time: 2 hours 10 minutes

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Ingredients:

• 4 cups all-purpose flour (plus extra for kneading)
• 1 ½ teaspoons salt
• 2 teaspoons sugar
• 2 ¼ teaspoons (1 packet) instant yeast
• 1 ¼ cups warm water (about 110°F/43°C)
• 3 tablespoons olive oil or vegetable oil

For the glaze:

• 1 egg yolk
• 2 tablespoons milk or yogurt
• Sesame seeds and/or nigella seeds (optional)

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Instructions:

1. Activate the Yeast:
   • In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the top, stir, and let it sit for 5-10 minutes until frothy.
2. Make the Dough:
   • In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Knead the Dough:
   • Turn the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-6 minutes.
4. Let the Dough Rise:
   • Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
5. Shape the Bread:
   • Preheat the oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to heat.
   • Punch down the dough and divide it into 4-6 equal pieces. Roll each piece into an oval or round shape, about ½-inch thick. Transfer to parchment paper.
6. Add the Glaze:
   • In a small bowl, whisk together the egg yolk and milk/yogurt. Brush this mixture over the surface of the bread.
   • Optionally, sprinkle with sesame seeds or nigella seeds.
7. Score the Dough:
   • Use your fingers or the back of a knife to press indentations into the dough, creating a diamond or circular pattern.
8. Bake:
   • Slide the parchment paper with the dough onto the preheated baking stone or sheet. Bake for 12-15 minutes, or until golden brown and puffed.
9. Cool and Serve:
   • Let the bread cool slightly on a wire rack. Serve warm with dips, soups, or as a sandwich base.

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Tips:

• Flour Alternatives: For a softer bread, replace 1 cup of all-purpose flour with bread flour.
• Storing: Turkish bread is best enjoyed fresh but can be stored in an airtight container for 1-2 days or frozen for up to a month.
• Reheating: Warm in the oven for a few minutes to revive its freshness.

Enjoy the fluffy and slightly chewy texture of this delicious traditional Turkish bread!