Turkish Bread (Ekmek / Pide)
Makes
2 large loaves or 4 smaller flatbreads
Prep Time
20 minutes
Rise Time
1½–2 hours
Bake Time
15–18 minutes
🧂 Ingredients
4 cups (500 g) all-purpose flour (or bread flour)
1 tbsp sugar
2 tsp instant dry yeast
1½ tsp salt
1¼ cups warm water (about 105–110°F / 40–43°C)
2 tbsp olive oil
Topping
1 egg yolk
2 tbsp milk or yogurt
Sesame seeds or nigella seeds (optional)
🥣 Instructions
1️⃣ Activate the Yeast
In a large bowl, mix warm water, sugar, and yeast.
Let sit 5–10 minutes until foamy.
2️⃣ Make the Dough
Add olive oil and salt to the yeast mixture.
Gradually mix in flour until a soft dough forms.
Knead 8–10 minutes by hand (or 5 minutes with mixer) until smooth and elastic.
3️⃣ First Rise
Lightly oil the bowl.
Place dough inside, cover, and let rise in a warm place 1–1½ hours until doubled in size.
4️⃣ Shape the Bread
Punch down dough and divide into 2 or 4 pieces.
Shape into oval or round flatbreads (½–¾ inch thick).
Place on a baking tray lined with parchment.
5️⃣ Signature Turkish Pattern
Mix egg yolk and milk/yogurt.
Brush gently over dough.
Using fingertips, press a diamond or grid pattern (don’t cut through).
Sprinkle with sesame or nigella seeds.
6️⃣ Second Rise
Cover loosely and rest 15–20 minutes.
7️⃣ Bake
Preheat oven to 425°F (220°C).
Place a small oven-safe dish of water in the oven for steam.
Bake 15–18 minutes, until golden brown.
🍽️ Serving Suggestions
Fresh with butter and honey
With kebabs, grilled meats, or stews
For sandwiches or dipping in olive oil & za’atar
💡 Tips for Perfect Turkish Bread
Bread should be soft, not dense — dough should be slightly sticky.
Steam in oven gives that bakery-style crust.
Best eaten fresh but keeps 1–2 days wrapped.
