Turkish Flatbread with Sesame Seeds (Pide Ekmeği or Ramazan Pidesi)

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This bread is often eaten during Ramadan, but is eaten during the rest of the year as well. In the UK, this particular loaf is thought of as Turkish bread, despite there being dozens of different types baked there. Try thinly slicing, then toasting it and using it to scoop up dips and meze dishes.

Prep Time 30 minutes
Cook Time 10 minutes
Servings 10


  • 1 Tbs. active dried yeast
  • 1 1/3 cups (12 fl. oz./350 ml) lukewarm water
  • 1 Tbs. superfine sugar
  • 2 Tbs. olive oil
  • 4 cups (1 lb. 2 oz./500 g) strong white bread flour
  • 1 1/2 tsp. salt
  • 1 egg yolk
  • 1/4 cup (2 fl. oz./50 ml) milk
  • 2 Tbs. polenta, cornmeal or semolina
  • 1 tsp. nigella (black onion) seeds
  • 1 tsp. sesame seeds


In a jug, mix together the yeast, water, sugar and olive oil. Set in a warm place for 10 to 15 minutes to activate the yeast. It should form a thick, frothy head.

In a large bowl, mix together the flour and salt. Gradually add the yeast mixture to the flour mixture, using your hands to mix it into a thick dough. Using your hands, knead the dough for 10 minutes. It will become stretchy, slightly glossy and pliable. Knead until any lumps disappear and the dough is smooth.

Place the dough in a clean oiled bowl and cover with a damp cloth or with oiled plastic wrap. Put the bowl in a warm place for 1 hour to allow the dough to rise. (Depending on the temperature, it may take longer to double in size. You can tell when it has finished rising as the dough will dent rather than spring back when you press it.)

Place the dough on a floured work surface. It will be quite sticky with a soft, stringy honeycomb texture inside, so flour your hands, too. Knock back the dough by pressing out the air with your knuckles and then divide it into 2 balls. Re-cover the balls and let rest for 15 to 20 minutes.

Meanwhile, preheat an oven to its maximum setting, around 475°F (240°C). Place 2 pizza stones or large, upturned baking trays in the oven to heat up.

In a small bowl, whisk together the egg yolk and milk. Flour the work surface and your hands again and firmly flatten each piece of dough into an oblong about 12 by 6 inches (30 by 15 cm) and about 1/2 inch (1 cm) thick (if you don’t flatten it properly, it will rise unevenly).

Remove the hot stones or trays from the oven and dust each with 1 Tbs. polenta. Transfer 1 of the pieces of dough to each stone. (If you like, prepare the dough on a sheet of parchment paper, dusted with polenta as before, and directly transfer the bread on the paper to the stone.) Working quickly, dent the tops of the dough all over with your fingertips, then brush with the egg and milk glaze. Scatter half of the nigella and sesame seeds over each. Bake the bread until risen and golden all over, about 10 minutes. Remove from the oven, transfer to a wire rack to cool and eat while still warm. Makes 2 loaves.

Adapted from Istanbul, by Rebecca Seal (Hardie Grant Books, 2013).

Rated 5 out of 5 by from Great Turkish bread I searched all over the internet for a pide recipe and decided on this one. What I changed: add 2 tablespoons of nonfat Greek yogurt, for added richness; 2 tablespoons of flaxseed meal for extra flavor, color, and health; and doubled the amount of seeds. I used King Arthur Bread Flour and KA Unbleached All-Purpose flour in equal amounts and got a chewy, slightly puffy bread. You need a higher gluten flour here. I shaped it into long ovals on parchment, baking 2 breads to a half-sheet Also, I did not make this by hand as it was pretty sticky. I mixed it in my KitchenAid 7-quart mixer for a minute on low and then another 6 minutes on medium until it came away clean from the sides of the bowl. Easy. I baked it in a 475 degrees oven for 15 minutes, switching up the pans halfway through. They are beautiful breads.
Date published: 2016-11-02
Rated 5 out of 5 by from Great Bread reicpe even for beginners! This is a beautiful and delicious bread that is a little crusty on the outside with a nice chew to the center. It is not hard to make at all and you can add different herbs to it also. I like it plain the best but my family likes it with a few herbs now and then. If there is one con and that is not an issue is the mixing by hand. I love this bread. It is cheaper to make, fresh and you will love it to. Even beginners can make this bread. It is well worth the time to make it. Just follow the directions to the letter, you will have fantastic bread that you will make repeatedly. I like it just as a snack with a glass of tea.
Date published: 2014-03-22
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