How to make fluffy, slightly chewy, flavorful no-knead Turkish bread with 8 ingredients, one bowl, and just minutes of hands-on prep. This pide bread is the perfect accompaniment to mezze and for mopping up sauces!
Combine the warm water, milk, sugar, and dry yeast in a bowl, mix, and set aside for 5-10 minutes to activate the yeast.
Step 2: Mix the pide Turkish dough and prove it
In a large bowl, combine the sifted flour and salt. Then add the yeast mixture, oil, and egg white and mix well to obtain a fairly wet, sticky dough.
Cover the bowl with a kitchen towel and move to a warm area to rise for 30-40 minutes. During this time, the dough should double in size - you may need longer depending on the weather and several other factors.
Step 3: The second prove
Prepare a baking tray with parchment paper and a dusting of flour, then turn the dough out onto it. Shape it into a circular shape without knocking too much air out of it.
Cover with the kitchen towel again and rest for a further 20 minutes.
Step 4: Shape the Turkish bread
Prepare the egg wash by combining the egg yolk and yogurt with a teaspoon of water and whisking well.
Once rested, brush the dough with the egg wash and then make a pattern on the dough with your fingers (refer to picture).The easiest way to do this is first to use a finger to draw a rough circle shape about 1-inch in from the edge of the dough. Then poke vertical and horizontal (or diagonal both ways) lines (crisscrossed) within that circle, like a grid.
Sprinkle the dough with some nigella seeds and white sesame seeds.
Step 5: Bake the pide bread
Bake the pide in the oven for around 20 minutes at 400ºF/200ºC. It should be a deep golden color.
To make ahead: This isn't a method I've tried yet with this pide bread. However, I've done this with similar flatbread recipes, so it should work; On the second proof, do so in the fridge, covered. The cold temperature will slow down the proofing so that it takes 4-6 hours (at least). However, the bread can be kept there for up to a day (24hrs), proofing before baking.Store: The leftover Turkish flatbread can be kept covered at room temperature for 2 days or within the fridge for between 5-7 days.Freeze: Freeze them tightly wrapped or in an airtight container for up to two months.Reheat: To reheat the bread, sprinkle it with a little water and heat it in the oven until warmed through (usually just a few minutes at 350ºF/180ºC).
The proofing (rising) time can vary based on several factors, including the temperature, so you may need to adjust the times accordingly.
You could adapt this recipe to create smaller Turkish flatbread rather than one large one but the baking time will be reduced.
To keep the freshly baked pide bread soft, place a dry kitchen towel oven them fresh from the oven.
To mimic stone-baked Turkish bread: Omit the eggwash in place of a light brushing of olive oil. Preheat the oven to its' highest temperature (for me, that's 570ºF/300ºC) with a baking stone/pizza stone inside. Once hot, transfer your shaped Turkish flatbread quickly onto the stone and bake in the oven for just between 5-8 minutes until it begins to take on some color.