Fluffy Homemade Turkish Bread

This Fluffy Homemade Turkish Bread, known as “Pide Ekmek,” is a cornerstone of Turkish cuisine. Characterized by its soft, airy interior, chewy crust, and distinctive oval shape with deep ridges, it’s perfect for tearing and sharing. Use it to scoop up hummus or stews, to make legendary sandwiches, or simply enjoy it warm with a drizzle of olive oil.

Equipment

• Large mixing bowl
• Stand mixer with dough hook (optional but helpful)
• Clean kitchen towel or plastic wrap
• Baking sheet or pizza stone
• Parchment paper
• Sharp knife or razor blade (lame)

Ingredients

• 500g (about 4 cups) bread flour or strong white flour, plus extra for dusting
• 7g (1 packet or 2 ¼ tsp) instant dry yeast
• 2 tsp fine sea salt
• 1 tbsp granulated sugar
• 300ml (1 ¼ cups) warm water (not hot, ~40°C/105°F)
• 3 tbsp extra virgin olive oil, plus extra for greasing
• 2 tbsp plain yogurt or plant-based yogurt (mixed with 1 tbsp water)
• 1 tbsp sesame seeds and/or black nigella seeds (çörek otu)
• A pinch of flaky sea salt (optional)

Instructions

1. In your large mixing bowl or the bowl of a stand mixer, combine the warm water, sugar, and olive oil. Sprinkle the yeast over the surface. Give it a gentle stir and let it sit for 5-7 minutes until it becomes frothy.
2. Add the flour and salt to the yeasty liquid. Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface. Alternatively, attach the dough hook to a mixer, add flour and salt, mix on low speed until combined, then increase to medium for 5-7 minutes.
3. Knead the dough vigorously for 8-10 minutes by hand (or 5-7 minutes in the mixer) until it transforms from sticky and rough to very smooth, elastic, and slightly tacky. It should pass the “windowpane test”: gently stretch a small piece; it should thin out without tearing easily.
4. Place the smooth dough in a lightly oiled bowl, turning it once to coat. Cover tightly with a damp kitchen towel or plastic wrap. Place in a warm, draft-free spot (like an off oven with the light on) for about 1 hour, or until it has doubled in size.
5. Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide it into two equal pieces using a bench scraper or sharp knife. Working with one piece at a time, gently flatten into an oval. Fold the long sides inward, like a letter, and pinch the seam to create a taut, oval loaf about 25cm (10 inches) long. Repeat with the second piece.
6. Place the shaped loaves on a baking sheet lined with parchment paper, leaving plenty of space between them for expansion. Cover again and let them proof for 30-45 minutes, until visibly puffed.
7. Preheat your oven to 220°C (425°F). If using a pizza stone, place it in the oven now. In a small bowl, mix the yogurt with a tablespoon of water to create a thin glaze.
8. Once the loaves are proofed, use a very sharp knife, razor blade, or lame to make 3-4 deep, diagonal slashes along the top of each loaf, about 1cm (½ inch) deep. Gently brush the tops with the yogurt wash. Sprinkle generously with sesame and/or nigella seeds and a pinch of flaky salt.
9. Carefully transfer the baking sheet (or slide the parchment with loaves onto the hot pizza stone) to the preheated oven. For an extra-soft crust, you can add steam by placing a tray of ice cubes in the bottom of the oven when you put the bread in. Bake for 18-22 minutes, rotating halfway, until the loaves are deeply golden brown, sound hollow when tapped on the bottom, and have an internal temperature of 88-93°C (190-200°F).
10. Transfer the baked bread to a wire cooling rack. Let the bread cool for at least 30 minutes before slicing. Cutting too soon releases steam and will make the interior gummy. The crust will soften slightly as it cools, becoming perfectly chewy.

Notes

Vegetarian, optionally vegan (see notes). Difficulty: Medium – Requires basic yeast handling.

Nutrition

Calories: ~185 kcal · Carbohydrates: 33g · Dietary Fiber: 1.5g · Sugars: 1g · Protein: 5g · Fat: 4g · Saturated Fat: 0.5g · Sodium: ~390mg