Turkish bread recipe

Turkish Bread (Pide / Bazlama)

This soft, chewy, and slightly tangy flatbread is a staple of Turkish cuisine, perfect for dipping, wrapping, or enjoying alongside meze. Here’s a classic, easy-to-follow recipe for authentic Turkish bread.

Ingredients

For the Dough:

· 3½ cups (450g) all-purpose flour (or bread flour)
· 1¼ cups (300ml) warm water
· 2 tsp instant yeast (or 1 packet / 7g)
· 1 tsp sugar
· 1½ tsp salt
· 2 tbsp plain yogurt (or 1 tbsp olive oil)
· Optional: 1 tsp nigella seeds (çörek otu) or sesame seeds for topping

For the Topping (Optional but Traditional):

· 1 egg yolk + 1 tbsp milk (for egg wash)
· Nigella seeds, sesame seeds, or black cumin seeds for sprinkling
· Coarse sea salt

Instructions

Step 1: Activate the Yeast

1. In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy (skip this step if using instant yeast—just mix directly with flour).

Step 2: Make the Dough

1. In a large mixing bowl, combine flour and salt.
2. Make a well in the center and add the yeast mixture and yogurt (or olive oil).
3. Mix until a shaggy dough forms, then turn out onto a lightly floured surface.
4. Knead for 8–10 minutes until smooth and elastic. The dough should be soft and slightly sticky.
5. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1½ hours, until doubled in size.

Step 3: Shape the Bread

1. Punch down the risen dough and divide into 4 equal pieces for individual flatbreads, or leave as one large round for a traditional pide or bazlama.
2. Shape each piece into a ball, then flatten into an oval or round shape about ½-inch (1.25cm) thick. For pide (boat-shaped bread), shape into an oval and gently press a ridge along the edges, leaving a slight depression in the center.
3. Place shaped dough on a parchment-lined baking sheet. Cover and let rest for 20–30 minutes.

Step 4: Preheat and Prepare Toppings

1. Preheat oven to 475°F (245°C). Place a baking stone or inverted baking sheet in the oven to heat.
2. If using, whisk egg yolk with milk for egg wash.

Step 5: Bake

1. Just before baking, gently press your fingertips into the surface of the bread to create dimples (traditional for bazlama).
2. Brush with egg wash (if using) and sprinkle with seeds and coarse salt.
3. Transfer bread (with parchment) onto the hot baking stone or sheet.
4. Bake for 10–15 minutes (individual breads) or 15–20 minutes (one large loaf), until puffed and golden brown. For a softer crust, cover with a towel after baking.

Stovetop Method (Bazlama)

1. Heat a cast-iron skillet or griddle over medium-high heat.
2. Cook each flattened dough round for 2–3 minutes per side, until puffed and browned in spots.
3. Brush with butter or olive oil after cooking if desired.

Serving Suggestions

· Serve warm with:
· Hummus, baba ghanoush, or haydari
· Olive oil with za’atar or sumac
· Grilled meats like kebabs or köfte
· Soups and stews
· Use as a wrap for döner kebab or falafel
· Tear and dip into Turkish lentil soup (mercimek çorbası)

Tips for Authentic Turkish Bread

· Yogurt adds softness and slight tang—don’t skip it.
· For a chewier texture, use bread flour.
· Let the shaped dough rest before baking—this ensures it stays soft and doesn’t shrink.
· If you prefer a pocket (like pita), bake at a higher heat (500°F/260°C) for a shorter time.
· Leftovers can be revived in a hot skillet or toaster.

Storage

· Keep in a cloth bread bag at room temperature for up to 2 days.
· Freeze in a ziplock bag for up to 2 months. Thaw and reheat in oven or skillet.

Yield: 4 individual flatbreads or 1 large loaf
Prep time: 20 minutes + rising
Cook time: 10–20 minutes

Afiyet olsun! (Enjoy your meal!)