Here is a comprehensive guide to making Turkish Bread—specifically the beloved, fluffy Ramadan Pidesi (the classic round, patterned bread) and the popular Turkish Flatbread (Bazlama). These breads are soft, chewy, and perfect for tearing and dipping.
Turkish Bread: Two Classic Recipes
Turkish bread is known for its soft, pillowy texture and delicious flavor. Whether it’s the iconic round loaf with a characteristic diamond pattern or the simple, pan-cooked flatbread, these recipes will bring the taste of a Turkish bakery to your kitchen.
Version 1: Turkish Pide Bread (Ramadan Pidesi)
This is the classic, round Turkish bread often seen during Ramadan. It has a beautiful, golden-brown crust, a soft and airy interior, and is traditionally marked with a distinctive criss-cross or diamond pattern. It’s perfect for dipping into soups, stews, or olive oil.
Ingredients (Makes 1 large loaf)
For the Dough:
· 4 cups (500g) bread flour or all-purpose flour (plus extra for dusting)
· 1 ½ teaspoons salt
· 1 tablespoon sugar
· 2 ¼ teaspoons (1 packet) instant dry yeast
· 1 ½ cups (360ml) warm water (around 105-115°F)
· ¼ cup (60ml) olive oil (plus extra for greasing)
For the Topping:
· 1 large egg yolk, beaten with 1 tablespoon of milk or water (for egg wash)
· 1-2 tablespoons sesame seeds (white or black)
· 1-2 tablespoons nigella seeds (optional, but traditional)
Instructions
- Activate Yeast (if needed): If using active dry yeast (not instant), dissolve the sugar in the warm water, sprinkle the yeast on top, and let it sit for 5-10 minutes until foamy. If using instant yeast, you can skip this step and mix it directly with the flour.
- Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, salt, sugar, and instant yeast (if using).
- Add Wet Ingredients: Make a well in the center and pour in the warm water (with activated yeast, if applicable) and the olive oil.
- Knead the Dough: Mix with a dough hook (or by hand) until a shaggy dough forms. Knead for 8-10 minutes (10-12 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time; if too dry, add a splash of water.
- First Rise: Shape the dough into a ball. Place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Shape the Loaf: Punch down the dough to release the air. Transfer it to a lightly floured surface. Gently shape it into a round, flat disk about 1-inch thick and 8-9 inches in diameter. Try to maintain the air bubbles as much as possible—don’t deflate it completely.
- Second Rise: Carefully transfer the shaped dough to a baking sheet lined with parchment paper. Cover loosely with a towel and let it rise for another 30-45 minutes, until puffy.
- Preheat Oven: While the dough is rising, preheat your oven to 425°F (220°C) . If you have a baking stone, place it in the oven to heat up. Place an empty baking pan on the bottom rack of the oven to create steam later.
- Create the Pattern: This is the signature step! Using your fingertips or the handle of a wooden spoon, press firmly into the dough to create a pattern of deep indentations. The traditional pattern is a series of lines creating diamonds or squares. Be careful not to press all the way through the dough.
- Apply Topping: Gently brush the entire surface of the dough with the egg wash. Be careful not to let the egg wash pool in the indentations. Generously sprinkle with sesame seeds and nigella seeds.
- Create Steam: Pour about ½ cup of hot water into the empty baking pan on the bottom rack of the oven. This creates steam, which helps develop a crispy crust.
- Bake: Immediately place the baking sheet with the bread in the oven. Bake for 20-25 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
- Cool: Transfer the bread to a wire rack and let it cool completely before slicing. This allows the crumb to set properly.
Version 2: Turkish Flatbread (Bazlama)
Bazlama is a simple, soft, and slightly chewy flatbread cooked in a pan. It’s a staple in Turkish cuisine, often served fresh for breakfast, with kebabs, or alongside any meal. It’s incredibly quick and easy to make.
Ingredients (Makes 6-8 flatbreads)
· 4 cups (500g) all-purpose flour (plus extra for dusting)
· 2 teaspoons salt
· 1 tablespoon sugar
· 2 ¼ teaspoons (1 packet) instant dry yeast
· 1 ½ cups (360ml) warm water (approximately)
· ¼ cup (60ml) olive oil or melted butter
· Melted butter or olive oil, for brushing (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, sugar, and instant yeast.
- Add Wet Ingredients: Make a well in the center. Add the olive oil and most of the warm water. Mix with your hands or a spoon until a soft, slightly sticky dough forms. You may need to adjust with a little more water or flour.
- Knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
- Divide and Shape: Punch down the dough and divide it into 6-8 equal pieces. Shape each piece into a ball. Cover the balls with a damp towel and let them rest for 10-15 minutes. This relaxes the gluten, making them easier to roll out.
- Roll Out: On a lightly floured surface, roll out each ball into a circle about ⅛ to ¼-inch thick and 7-8 inches in diameter.
- Cook the Flatbreads: Heat a large, dry skillet or griddle over medium-high heat. Once hot, place one rolled-out flatbread in the pan. Cook for 2-3 minutes, until bubbles form on the surface and the bottom is golden brown with darker spots.
- Flip and Cook: Flip the flatbread and cook the other side for another 1-2 minutes, until golden brown.
- Keep Warm: Remove from the pan and immediately brush with melted butter or olive oil (optional). Stack the cooked flatbreads and cover them with a clean kitchen towel to keep them soft and warm while you cook the remaining dough.
- Serve: Serve warm. These are best enjoyed fresh on the day they are made.
Tips for the Best Turkish Bread
· Use Bread Flour for Pide: For the classic pide, bread flour (with higher protein content) will give you a chewier, more authentic texture. All-purpose flour works well for both, but bread flour is preferred for pide .
· Don’t Overwork the Dough: Knead until smooth and elastic, but avoid over-kneading, which can make the bread tough .
· Steam is Key for Pide: The steam created in the oven during the first few minutes of baking is what gives pide its crispy crust and soft interior .
· Don’t Skip the Pattern: The deep indentations in pide aren’t just decorative; they also help the bread bake evenly and create the signature look .
· Bazlama are Best Fresh: These flatbreads are at their absolute best warm from the pan. If you have leftovers, reheat them briefly in a dry skillet or wrapped in foil in the oven .
· Hot Pan for Bazlama: Make sure your skillet is properly heated before adding the flatbread. A hot pan ensures those beautiful golden spots and proper cooking .
Serving Suggestions
· With Breakfast: Serve warm bazlama with olives, cheese, tomatoes, cucumbers, and jam for a traditional Turkish breakfast .
· For Dipping: Tear off pieces of pide and dip into olive oil with za’atar, or into soups like mercimek çorbası (lentil soup) .
· With Kebabs: Use bazlama to wrap grilled meats, or serve alongside kebabs and rice .
· As a Sandwich: Split pide horizontally and use it for hearty sandwiches.
Enjoy your homemade Turkish bread