Turkish Pide Flatbread
This delightful Turkish Pide Flatbread also known as Ramazan Pidesi is a chewy on the inside and crispy on the outside Turkish flatbread that is round, soft and has a gorgeous and inviting easy to make patten on top.
There are so many things to love about this bread, but some of my favorite things about it are:
- It’s easy to make
- No kneading required
- Keeps for days
- Can be served with anything
- Easy to freeze
There are plenty more things to love about this soft and fluffy flatbread! If you’re a fan of making easy bread at home, check out my Soft Greek Pita recipe which I make weekly. Let’s get stuck into the recipe!
How to serve your Turkish Pide Flatbread!
- Serve it for breakfast
- Serve with your favorite grilled meat
- Can be toasted and turned into croutons
- Serve with jam
- Sprinkle with zaatar
- Serve with poached eggs
- Serve with tzatziki!
Ingredients You Need To Make Turkish Pide Flatbread
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Warm water – also known as lukewarm water sits between 36-40C/98-105F on a thermometer and helps provide the best temperature for yeast to activate.
- Sugar – I used granulated sugar. This helps feed the yeast and create gas which makes the bubbles for bread to rise.
- Activated dried yeast – also known as instant yeast is sold in the baking isle of most supermarkets and will help this bread rise. I keep mine in the fridge to help keep it alive.
- Bread flour – is a high protein flour that helps develop stronger strands of gluten which gives this bread a chewy texture.
- Salt – I used fine salt.
- All–purpose flour – also known as plain flour.
- Greek yogurt – can also use sour cream or plain yogurt.
- Egg – I used a large egg.
- Sesame seeds – I used regular white sesame seeds
- Nigella seeds – also known as black sesame seeds add so much flavor to this bread!
How to make Turkish Pide Flatbread!
- Mix the dry ingredients together
- Add the instant yeast and sugar to a jug and add warm water. Mix and allow to rise. It will bubble.
- Add the yeast water to the dry ingredients.
- Use your hands to form a scraggly dough.
- Cover with plastic wrap and allow wot rise in a warm spot for 1 hour.
- The dough will double in volume.
- Once risen, grab each side of the dough and stretch up as much as you can without it breaking.
- Fold over on it’s self. Repeat this 3 times all the way around. Cover with plastic and allow to rest 5 minutes.
- Dust workbench with flour
- Roll dough into ball.
- Divide into two pieces
- Roll into two balls
- Place on two separate baking trays
- Brush with oil
- Cover loosely with plastic wrap.
- Allow to rise for 30 minutes. It will double in size.
- Flatten slightly but not too much
- Brush with egg wash (flour mixed with boiling water, then mixed with egg and yogurt)
- Use three fingers to form a trench around the flatbread
- Use your fingers to form a criss cross pattern.
- Sprinkle with sesame seeds.
- Bake until golden.
Tips and Tricks For Recipe Success!
- Egg wash – If you’d prefer, you could use a traditional egg wash to give this bread a shinier appearance. Just whisk together 1 tbsp of milk and a whole egg.
- Don’t skip the stretching! This helps stretch the gluten strange in the bread making it nice and chewy.
- Don’t skip the rising times! This helps make this bread fluffy and helps develop the flavor.
- Store in an airtight container for up to 3 days. Reheat in the oven to freshen up!
If you loved this recipe, check these out!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Turkish Pide Flatbread (Ramazan Pidesi)
- 1 1/4 cups (310 ml) warm water
- 1 tbsp sugar
- 1 tbsp instant dried yeast
- 3 cups (450 g) bread flour (or all-purpose)
- 1 tsp salt
- 2 tbsp all-purpose flour
- 1/2 cup (125 ml) boiling water
- 1 tbsp Greek yogurt
- 1 large egg
- 2 tbsp sesame seeds
- 2 tbsp nigella seeds black sesame seeds
- Add your sugar and yeast to a jug or medium sized bowl and mix. Add the warm water and mix until everything is combined. Set aside in a warm spot to foam and rise for 5 minutes.
- Add the flour and salt to a large bowl and mix. Add the wet ingredients and use a clean hand to mix until the wet and dry ingredients are combined. It will look scraggly.
- Cover with plastic wrap and set aside to rise for 30 minutes in a warm spot. It will double in size.
- Once risen, take the plastic wrap off and reserve. Use a hand dipped in water to grab one side of the dough and lift it up, then fold over the rest of the dough ball. Continue doing these another 3 times until you’ve been around the dough piece. This helps stretch the dough and develop the gluten and dough strands so you get a nice bread. You want to do this all around the dough another 2 times. So all up you’ll do 12 stretches of your dough. Cover with plastic wrap and rest for 5 minutes.
- Preheat a fan-forced oven to 180C/355F (200C/390F for no fan). Brush two large baking trays with butter or oil and line with baking paper.
- Dust your workbench with flour and transfer your dough out onto it. Use a large knife or bench scraper to cut into two even sized pieces. Form into two balls. Place each ball on it’s own lined baking tray and gently stretch out to 10cm/4-inch round discs. Spray lightly with oil or brush lightly with melted butter. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
- While your dough is rising, make your egg wash by adding your flour and boiling water to a small mixing bowl. Mix until it forms a gluey paste. Set aside to cool completely at room temperature before adding the yogurt and egg. Mix until combined.
- Gently brush your dough discs with the egg wash. You’re the tips of your fingers to indent a round shape around the edge of your dough, then indent a crisscross pattern in the center. Sprinkle with sesame seeds and nigella seeds and bake for 20 minutes turning around at the 10-minute mark. Serve fresh.