🥖 Authentic Turkish Bread (Pide) Recipe: Soft, Chewy & Topped with Sesame Seeds — Just Like Istanbul Bakeries!


 

For the Dough:

  • 4 cups (500g) all-purpose flour (or bread flour for extra chew)
  • 1½ tsp salt
  • 2¼ tsp (1 packet) instant yeast
  • 1½ cups (360ml) warm water (110°F / 43°C)
  • 2 tbsp olive oil, plus more for brushing

For Topping:

  • 1 egg white, lightly beaten (optional—for shine)
  • 2 tbsp sesame seeds
  • 1 tbsp nigella seeds (çörek otu) – or sub with poppy seeds
  • Flaky sea salt (optional)

🌿 Vegan? Skip the egg white—brush with olive oil instead.
🌾 Whole wheat option: Substitute up to 1 cup whole wheat flour.

🕒 Step-by-Step Instructions (Foolproof & Fragrant!)

1. Mix the Dough

  • In a large bowl, whisk flour, salt, and yeast.
  • Make a well in the center and pour in warm water and olive oil.
  • Stir with a wooden spoon until a shaggy dough forms.

2. Rest & Rise (No Kneading!)

  • Cover bowl with a damp towel or plastic wrap.
  • Let rise at room temperature for 1–1.5 hours, until doubled in size.
  • (Overnight option: Refrigerate for 8–12 hours for deeper flavor!)

3. Shape the Loaf

  • Punch down dough and turn onto a lightly floured surface.
  • Divide into 2 pieces (for oval loaves) or leave whole for one large loaf.
  • Gently stretch each into an oval (about 10x5 inches).
  • Place on a parchment-lined baking sheet.

4. Final Rise

  • Cover loosely and let rest 20–30 minutes while oven preheats.

5. Prep & Bake

  • Preheat oven to 425°F (220°C).
  • Optional: Brush loaves with egg white or olive oil.
  • Sprinkle generously with sesame and nigella seeds.
  • Bake for 15–18 minutes, until deep golden brown and hollow-sounding when tapped.

6. Cool & Serve

  • Let cool 10 minutes on a wire rack.
  • Slice and serve warm—or store in a cloth bag for up to 2 days.

🍽️ How to Enjoy Turkish Bread (Traditional Ways!)

Meal
Serving Idea
Breakfast
With honey, kaymak (clotted cream), feta, tomatoes, and black tea
Lunch
As a wrap for grilled chicken, falafel, or roasted veggies
Dinner
Alongside mercimek çorbası (red lentil soup) or yogurt-based dishes
Snack
Dipped in olive oil, za’atar, and fresh lemon

💡 Pro Tips for Bakery-Quality Results

  • Use a pizza stone or steel for extra-crisp bottom crust
  • Don’t skip the seeds—they’re traditional and add nutty flavor
  • Keep dough slightly sticky—dry dough = dense bread
  • Refresh stale bread: Sprinkle with water and reheat at 350°F for 5 minutes

❓ Common Questions Answered

Can I make this in a stand mixer?
Yes—but hand-mixing works just as well. No kneading needed!

What if I can’t find nigella seeds?
Use poppy seeds or extra sesame—they’re still delicious.

Can I freeze the dough?
Yes! Shape, freeze on a tray, then transfer to a bag. Thaw overnight in fridge before baking.

Why is my bread dense?
→ Water too hot (killed yeast)
→ Not enough rise time
→ Over-floured dough

❤️ Final Thought: Bread as Connection

In Turkey, bread isn’t just food—it’s sacred. It’s never wasted, always shared, and served with pride.

By making this pide at home, you’re not just baking—you’re honoring a centuries-old tradition of hospitality, simplicity, and warmth.

So preheat your oven, sprinkle those seeds, and fill your kitchen with the aroma of the Mediterranean.

Your table—and your heart—will be richer for it.

🥖 Because the best bread isn’t just eaten—it’s shared.

Loved this authentic recipe?
👉 Pin it for your international baking board
👉 Share it with a fellow bread lover or traveler
👉 Comment below: How do you enjoy Turkish bread?

Prep: 20 min | Rise: 1–1.5 hrs | Bake: 18 min | Makes: 2 loaves