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Home made Turkish Pide Bread; Pide Ekmek

Home made Turkish round flat bread, Pide Ekmek

Home made Turkish round flat bread, Pide Ekmek

Firin, bakery in Long Market, Uzun Carsi; fond memories of getting our daily bread from there.

Firin, bakery in Long Market, Uzun Carsi; fond memories of getting our daily bread from there.

Bread, ekmek is a major staple in Turkish cuisine and appears generously at breakfast, lunch and dinner. Bread is treated with high respect and rarely wasted at home; stale bread is used in spreads like in this Walnuts and red pepper paste dip, Muhammara – Cevizli Biber, in soups as well as in puddings. Traditional oval or round pide bread, Ekmek, is a national favorite, traditionally cooked in hot clay oven. Pide bread is also a must in Turkish tables and highly consumed during the Ramadan period to break the fast. I have lots of fond childhood memories of strolling through Uzun Carsi, Long Market in Antakya to pick up the freshly baked bread and how delicious it was. Grandma would always order a spare one as she knew we had a soft spot for pide bread and half would be gone on the way home – just irresistible.

Stretch the dough into large, uneven rounds and indent the dough with your fingertips.

Stretch the dough into large, uneven rounds and indent the dough with your fingertips.

This version of pide (recipe adapted from Ghillie Basan’s Classic Turkish Cookery book) has a crispy crust but soft in texture, great to serve with mezzes and mop up the delicious juices of the casseroles and indispensable at Turkish Breakfast. Important tip: To keep the pides soft and warm, place a dry towel over them when fresh out of the oven. You can also reheat them before eating; just sprinkle them with water and place in a hot oven (180 C/ 350 F) for a few minutes.

Turkish pide bread, pide ekmek

Turkish pide bread, pide ekmek, straight from the oven

Afiyet Olsun,

Ozlem

5.0 from 2 reviews
Home made Turkish Pide Bread; Pide Ekmek
 
Bread, ekmek is a major staple in Turkish cuisine and appears generously at breakfast, lunch and dinner. This Turkish pide bread is delicious and easy to make at home. Pide is great to serve with mezzes and dips or mop up the delicious juices of casseroles and stews. This recipe makes Makes 2 medium sized Pide.
Author:
Recipe type: Turkish Flat Breads
Cuisine: Turkish Cuisine
Serves: 8 - 10
Ingredients
  • 1 lb. / 450 gr all-purpose plain flour
  • ¼ oz. 7 gr dried yeast or ½ oz. / 15 gr fresh yeast
  • ½ tsp. sugar
  • 6 fl. oz. / 175 ml lukewarm water
  • 5 ml/ 1 tsp. salt
  • 30 ml/ 2 tbsp. thick yoghurt
  • 30 ml/ 2 tbsp. olive oil
  • 1 egg, beaten
  • 30 ml / 2 tbsp. nigella seeds or poppy seeds
  • 30 ml / 2 tbsp. sesame seeds
Instructions
  1. Preheat oven to 400 F / 200 C
  2. Cream the yeast with sugar in half of the lukewarm water, leave to froth.
  3. Sift the flour with the salt. Make a well in the middle and pour in the yeast, olive oil, yoghurt and the rest of the water. With using your hands, draw in the flour from the sides and work the mixture into a sticky dough. Add a little more water if necessary. Knead until the dough is smooth and leaves the sides of the bowl (drizzle a little oil in your hands to help shape the dough, if needed too).
  4. Continue to knead on a lightly floured surface until the dough is elastic and smooth. Roll it in the few drops of olive oil in the bowl, cover with a damp towel and leave to prove in a warm place for 1- 1 ½ hours or until doubled in size.
  5. Preheat 2 baking sheets.
  6. Once doubled, punch the dough down, knead again and divide it into two pieces. Knead each piece well. Flatten them out with the heel of your hand and stretch them into large, uneven rounds or ovals, creating thick lip around the edges. Indent the dough with your fingertips.
  7. Lightly oil two hot baking sheets and place them in the oven for 2 minutes. Place the pide on them and brush the pides with the beaten egg. Then sprinkle the nigella (or poppy) seeds and sesame seeds over the top.
  8. Bake the pides for 18 – 20 minutes, until lightly golden with a crisp crust around the edges. Transfer them to a wire rack. If you want them to retain their softness, wrap them in aluminum foil or in a dry towel while still warm.
Notes
To keep the pides soft and warm, place a dry towel over them when fresh out of the oven. You can also reheat them before eating; just sprinkle them with water and place in a hot oven (180 C/ 350 F) for a few minutes.
 

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28 Responses to Home made Turkish Pide Bread; Pide Ekmek

  1. Seniordogsabroad March 9, 2015 at 2:52 pm #

    Ozlem, I absolutely love the poster that’s been made for your classes. You look so pretty, young and chipper! Imsee they already love you. Have a great time in Jordan. We love pide, the recipe sounds so delicious – thanks. xxoo J

    • Ozlem Warren March 9, 2015 at 9:13 pm #

      Sevgili Jolee, very kind of you as always, many thanks for the lovely compliments : ) So kind of them to make the poster, feel chuffed and blushed : ) Glad you enjoyed the pide, a favorite with us too, it was fun making at home. Cok sevgiler, Ozlem xx

  2. jaz March 9, 2015 at 3:52 pm #

    this looks so good. i must try it! i’ve never made it this way.

    • Ozlem Warren March 9, 2015 at 9:13 pm #

      Merhaba Jaz, many thanks for stopping by – hope you enjoy this pide!

  3. cali March 9, 2015 at 7:01 pm #

    Yay! Thanks for posting this! Ive tried making this before and it was a disastee. Ill try your recipe and let you know how it turns out !

    • Ozlem Warren March 9, 2015 at 9:15 pm #

      Many thanks Cali, hope you enjoy it – it is crispier than the clay oven baked ones and it really helps to wrap the pides after baking in foil or dry tea towel to keep moist – afiyet olsun, look forward to hearing how it turns out for you!

  4. BacktoBodrum March 9, 2015 at 8:18 pm #

    Good luck in Jordan, Özlem. I love pide and am so glad we can now buy them throughout the year from the baker, rather than only at Ramadan.

    • Ozlem Warren March 9, 2015 at 9:15 pm #

      Pide at home is a real treat BB, so glad it is around all year now, enjoy for us too!

  5. Peri's Spice Ladle March 10, 2015 at 4:33 am #

    This bread sounds absolutely divine, I’ve had it before and love the earthy taste. Good luck for the course in Jordan, I have no doubt they’ll absolutely adore you and your cooking, which always comes from the heart:) xxPeri

    • Ozlem Warren March 10, 2015 at 10:17 am #

      Indeed a delicious bread Peri, thank you for your kind note – look forward to the Amman course, many thanks for the vote of confidence 🙂 Ozlem xx

  6. Cuisinedeprovence March 10, 2015 at 12:48 pm #

    Congratlations Özlem, a beautiful poster and I wish I could be in Amman to learn from you.

    • Ozlem Warren March 10, 2015 at 9:26 pm #

      Many thanks dear Barbara, very kind of the folks in Jordan to design it – how i wished you were there too!:) Ozlem x

  7. Phil in the Kitchen March 11, 2015 at 12:02 am #

    I’ve been very lazy in recent months and I’ve hardly baked bread of any kind. This recipe has reminded me that I must. It looks lovely. I hope the course goes really well.

    • Ozlem Warren March 11, 2015 at 11:09 am #

      You must, dear Phil, I absolutely love all your baking and creations – look forward to the new ones. Glad if this pide inspires : ) Ozlem

  8. cali March 11, 2015 at 8:28 pm #

    Can we freeze the bread

    • Ozlem Warren March 12, 2015 at 10:44 am #

      Yes, you can Cali, I froze some of mine too. When you want to reheat it, you can sprinkle some water over it and reheat in the oven 180 C/ 350 F for about 10 mins or so. If you would like a soft texture, you can wrap in aluminum foil and reheat it.

  9. Turkey's For Life March 19, 2015 at 9:45 am #

    Mmm, this looks lovely Özlem. When we buy bread, we usually pop it in the oven for a minute or to just before we eat it, too. Yummy. Looks like you’re enjoying your Jordan experience from the photos on Facebook and Google+. Great to see. 🙂
    Julia

    • Ozlem Warren March 19, 2015 at 1:19 pm #

      Many thanks for stopping by Julia, I am very much enjoying our Jordan course – and pide was a big hit!:) Ozlem

  10. sana July 16, 2015 at 12:25 am #

    Love your recipes….will try the bread recipe soon

    • Ozlem Warren July 16, 2015 at 11:55 am #

      Merhaba Sana, many thanks for your kind note : ) hope you enjoy the pide bread, selamlar, Ozlem

  11. s.a August 28, 2015 at 6:24 pm #

    hi Ozlem. this looks grate. i hope you don’t mind me asking a couple of questions. what type of baking sheet do you recommend? metal or other types? i live in the U.S i think you are familiar with the types of baking sheets available here so please recommend the best ones for this bread recipe . my final question is: approximately what is the diameter (in inches or centimeters) of the round flattened, stretched and ready to be baked dough? thanks a lot in advance for your time and help.

    • Ozlem Warren August 31, 2015 at 11:41 am #

      Merhana, thank you for stopping by – non stick baking sheets would work best here. About 25 cm / 9.8 ” in diameter is what a work on normally, hope this helps and you enjoy the Pide, many thanks, Ozlem

  12. Jess wine July 14, 2016 at 3:57 am #

    I have many turkish students coming to work for me. Over the last year I have learned so much about turkish Cusino and pide ekmek was a special request. I try to make my j1’s feel at home so I am so excited to give them the gift of this wonderful pide! Teşekkürler!

    • Ozlem Warren July 15, 2016 at 11:02 am #

      Merhaba Jess, what a kind note, thank you for stopping by. Food has such a power to connect us all and take us back home, I am sure your Turkish students will very much appreciate your kind gesture, I hope you all enjoy Pide Ekmek! Afiyet olsun, Ozlem

  13. pat February 18, 2017 at 7:21 am #

    Unlike most of the mooks here, I tried your recipe and it is great, thanks.

    • Ozlem Warren February 20, 2017 at 9:39 pm #

      So glad to hear you enjoyed my pide recipe, many thanks – afiyet olsun! Ozlem

Trackbacks/Pingbacks

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