Easy Homemade Turkish Flatbread (pide)

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There is nothing like a homemade bread. I’m a huge fan of pide – a Turkish flatbread, known as Fladenbrot here in Germany. Pide is a very important part of Turkish cuisine, just like potatoes in Germany or pasta in Italy.

I bake this flatbread at least twice a month. I just love the smell of freshly baked bread! Every time I bake it, it only lasts for few hours. Because my family and I enjoy it a lot, especially when it’s still warm.

A couple of weeks ago, Horst and his wife, Gerda came over for dinner. So I prepared a homemade bread that we had as a starter. I served it with homemade wild pig ham that we got from my father in law and good quality olive oil that I bought in Italy during our Easter vacation this year. We ate the rest of the bread as a side dish to meatballs in a tomato sauce. Everyone loved it!

This bread is delicious, cheap, easy, quick and you know exactly which ingredients are in it. Unlike commercially produced breads. You can have this bread for breakfast, as a starter, snack or as a side dish to about everything. Some of my favorite combinations however comprises of chili con carnechicken tomato mozzarella casserole, or pork tenderloin with creamy sauce.

So if you guys are looking for a light and fluffy bread recipe to impress your guests or for your loved ones to always fall in love with you, every time you bake it, then you should definitely give this one a go!


Easy Homemade Turkish Flatbread (Pide)

Yield: 8 Servings
Prep Time: 140 min
Bake Time: 30 min @ 200 °C (392 °F)

Ingredients for Turkish flatbread

600 g (5 cups/ 21.2 oz) plain flour
2 teaspoons of sugar
1,5 teaspoons of salt
2 tablespoons of sunflower oil
360 ml (12.2 fl.oz/ 1 1/2 cups) lukewarm water
1 package of dry yeast (7 g or 0.25 oz)

You’ll also need:

2 bowls
oil to grease the bowl
2 teaspoons of milk and 2 teaspoons of sunflower oil to brush the dough
Sesame seeds, optional
parchment papers (2x)
2 baking sheets

How to make Turkish flatbread

Combine all the ingredients in the bowl. Using your hands, mix them together to form a smooth dough.

Lightly flour the surface and knead the dough for at least 10 minutes. (If the dough is too sticky, just oil your hands).

Grease the second clean bowl with oil and then put the dough in it. Cover the bowl with a tea towel and let it rise in a warm place for 1,5 hours.

In the meanwhile take the baking sheets and line them with parchment papers. Tip the dough out of the bowl onto a floured surface and divide it into two equal pieces, carefully. You want to retain the air bubbles in the doughs intact so that you’ll have a nicely fluffy bread.

Tip: You could also just bake one huge flatbread, without dividing the dough.

After form the pieces into oval-shapes and transfer them to the parchment papers. Cover the dough pieces once more and let them rise for another 20 minutes.

In the meantime preheat the oven to 200 °C (392 °F). Afterwards form the doughs into desired shapes.
Using your fingertips begin pressing into the dough, gently, to create dimples.

You can also use the back of the knife to cut grid-like pattern on the dough, as shown below.

Next, brush the dough with oil and milk mixture and sprinkle with sesame seeds.

Bake for 15 minutes or until nicely golden brown. My bread with grid – like pattern, was a bit longer in the oven, as a result, it burned slightly, but it was still delicious.

This bread can stay fresh up to 3 days. Just wrap it in a plastic, so that it will stay moist.

Enjoy!

Did you make this recipe? I’d love to see  Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram!

Easy Homemade Turkish Flatbread (pide)

Delicious, easy and cheap to make Turkish flatbread recipe. You can have this bread for breakfast, as a starter, snack or as a side dish to about everything.
Prep Time30 mins
Cook Time30 mins
Rising Time1 hr 5 mins
Total Time2 hrs 5 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Turkish
Keyword: BBQ, Doughs, flatbread, Game Day, how to, paleo, pide, Vegan
Servings: 8 Servings
Author: Ester from esterkocht.com

Ingredients

  • 600 g/ 5 cups/ 21.2 oz plain flour
  • 2 teaspoons suagr
  • 1,5 teaspoons salt
  • 2  tablespoons sunflower oil
  • 360 ml/ 12.2 fl.oz/ 1 ½ cups  lukewarm water
  • 1 package of dry yeast  (7 g/ 0.25 oz)
  • 2 teaspoons milk and sunflower oil to brush the dough (each)
  • Sesame seeds optional

Instructions

  • Combine all the ingredients in the bowl. Using your hands, mix them together to form a smooth dough. Lightly flour the surface and knead the dough for at least 10 minutes. (If the dough is too sticky, just oil your hands). Grease the second clean bowl with oil and then put the dough in it. Cover the bowl with a tea towel and let it raise in a warm place for 1,5 hours.
  • In the meanwhile take the baking sheets and line them with parchment papers. Tip the dough out of the bowl onto a floured surface and divide it into two equal pieces, carefully. You want to retain the air bubbles in the doughs intact so that you'll have a nicely fluffy bread. After form the pieces into oval-shapes and transfer them to the parchment papers. Cover the dough pieces once more and let them rise for another 20 minutes.
  • In the meantime preheat the oven to 200 °C (392 °F). Afterwards form the doughs into desired shapes. Using your fingertips begin pressing into the dough, gently, to create dimples. You can also use the back of the knife to cut grid-like pattern on the dough. Next, brush the dough with oil and milk mixture and sprinkle with sesame seeds. Bake for 15 minutes or until nicely golden brown. 

Notes

  • You could also just bake one huge flatbread, without dividing the dough into two.
  • This bread can stay fresh up to 3 days. Just wrap it in a plastic, so that it will stay moist.

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One Comment

  1. Beautiful breads … similar to Italian focaccia, I think. I made something similar with sourdough.

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