Turkish Breakfast

Tırnaklı Pide Ekmek; Finger-dented flatbreads

By Ozlem Warren on March 6, 2025 in Turkish Breakfast 2

These round (and sometimes oval) finger dented, Tırnaklı Pide Ekmek is a national favourite. Also known as Ramazan pidesi, it is the traditional bread we eat to break the fast during Ramadan. Happy memories of queuing at the bakery, fırın, to get our freshly baked, warm pide ekmek for our iftar, the meal we eat to break the fast during Ramadan. Most bakeries in Istanbul pretty much offer Tırnaklı Pide Ekmek all year around these days. It is a lovely bread to accompany breakfast, meze, grills, soups, casseroles, and easier than you think to make at home.

Prepare ahead and freeze: Though it tastes best on the day, you can make Tırnaklı Pide Ekmek a day ahead and wrap with a clean kitchen cloth to keep fresh and moist. You can cut the pide ekmek in quarters, wrap with foil and freeze too.

I also love our easy, puffy bread, balon ekmek, fantastic to serve with meze, casseroles, grills. You can find my easy puffy bread, balok ekmek recipe, at my new book SEBZE.

I hope you enjoy my Tırnaklı Pide Ekmek recipe, Ramadan Mubarak if you are observing and Afiyet Olsun,

Ozlem x

4.0 from 1 reviews

Tırnaklı Pide Ekmek; Finger-dented flatbreads

These round (and sometimes oval) finger dented, Tırnaklı Pide Ekmek is a national favourite. Also known as Ramazan pidesi, it is the traditional bread we eat to break the fast during Ramadan. Happy memories of queuing at the bakery, fırın, to get our freshly baked, warm pide ekmek for our iftar, the meal we eat to break the fast during Ramadan. Most bakeries in Istanbul pretty much offer Tırnaklı Pide Ekmek all year around these days. It is a lovely bread to accompany breakfast, meze, grills, soups, casseroles, and easier than you think to make at home. Prepare ahead and freeze: Though it tastes best on the day, you can make Tırnaklı Pide Ekmek a day ahead and wrap with a clean kitchen cloth to keep fresh and moist. You can cut the pide ekmek in quarters, wrap with foil and freeze too.

Author: Ozlem Warren

Recipe type: Flat Bread

Cuisine: Turkish cuisine

Serves: Makes 2 pide ekmek

Ingredients

500g / 1lb 1.6oz all-purpose plain flour (plus extra for shaping)
1 ½ tsp salt
11g/0.4 oz dry yeast
1 tsp sugar
2 tbsp olive oil
170ml/6fl oz luke warm water
155ml/5 ½ fl oz luke warm milk
for shaping:
3 tbsp room temperature water
3 tsp all-purpose plain flour
for brushing and topping::
1 tbsp whole milk yoghurt
1 egg yolk, beaten
1 tbsp olive oil
2 tbsp sesame seeds
1 tsp nigella seeds
2 tsp maize flour, cornmeal or polenta, to dust the trays

Instructions

Combine the yeast, luke warm water and sugar in a small bowl and mix to dissolve. Cover with cling film and set aside for 10 minutes to get frothy.
Sift the flour into a large bowl and make a well in the middle. Pour in the yeast mixture, olive oil, salt and lukewarm milk. Using your hands, turn the mixture into a soft, sticky dough. Place the dough into a lightly floured, dry, clean surface. Knead for 5 minutes, adding a little more flour if needed, to achieve a soft, elastic and smooth dough. Place the dough in a lightly greased bowl, cover with cling film or damp cloth and leave to rest in a warm place for about 1 hour, until doubled its size.
Place baking papers on 2 large trays and sprinkle 1 tsp maize flour, cornmeal or polenta on each tray; this will help crisp the bottom of the tırnaklı pide ekmek. Preheat fan oven to 200C/220C/430F.
For shaping, combine the flour and water in a small bowl, mix well until smooth. For brushing, combine the yoghurt, beaten egg yolk and olive oil in another bowl, mix and set aside.
Once doubled, punch the dough down, knead for 1-2 minutes on a lightly floured surface and divide into two equal pieces. Turn each dough piece into a ball, placing one in the bowl with cling film over. Flatten the other dough ball with your hands and stretch into a 25cm diameter round circle, about 1 cm thick. Place the dough circle over the prepared tray. Dip your fingertips into the flour and water mixture and indent the dough about 2 ½ cm inwards, creating a thick, circular lip around the edges. Dip your finger tips to the water and flour mixture again and indent the dough making vertical and horizontal indentations, about 4 cm apart, making diamond shapes. Repeat this process for the remaining dough, placing and shaping on the other prepared tray. Loosely cover both trays with cling film and rest for another 25-30 minutes for another rise.
Then remove the cling film, and gently brush and coat the surface of both breads with the yoghurt, egg & olive oil mixture, taking care not to press hard. Once the both tırnaklı pide ekmek surfaces coated, dip your fingers into the yoghurt mixture and press through the finger indentations on the breads again, making them visible; they will help the diamond shapes pop up. Sprinkle each tırnaklı pide ekmek with 1 tbsp sesame seeds and ½ tsp nigella seeds and bake in the preheated oven for 16-18 minutes (rotating the trays half way, for even baking, if needed), until golden with light brown patches. Take the trays out of the oven and place tırnaklı pide ekmek on top of one another and wrap them with a clean, dry kitchen cloth, to keep warm and moist. Slice to serve warm or at room temperature.

Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide

By Ozlem Warren on July 15, 2016 in Savory Pastries, Turkish Breakfast, Turkish Street Food 22

Turkish flatbreads with cheese, tomato, pepper with a cracked egg; Yumurtali, Peynirli Pide

Merhaba all; Pide, Turkish oval flat breads, are much loved at home; they are the ultimate snack and our “to go” food, our version of “Pizza”. Many of you kindly expressed that you enjoyed my Pide with Spinach, Peppers and Feta as well as Pide with Ground Meat and Vegetables with recipes here and asked for variations. Hence comes this new Pide recipe with cheese, tomato with a cracked egg in the middle, Yumurtali Pide.

This pide hails from the Kayseri region in Middle Anatolia, where locals would also use region’s wonderful delicacy, Pastirma – dried cured and thinly sliced beef over the topping. An egg would be cracked in the middle of each pide at the last 4-5 minutes of baking and then baked further until the egg is just set, delicious. I used medium cheddar cheese (kasar as we call it in Turkish) along with grated mozzarella at the topping, they worked well. The addition of warm milk at this dough made the crust slightly softer with still a nice texture to it.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

I love pide; they are versatile and can be enjoyed all day. In my new book SEBZE, there is another version of Pide, Black Sea style, with cracked egg in middle, Trabzon Yagli Pide, with a lovely, soft buttery dough. You can get a copy of my cookery book SEBZE here.

Pide, Turkish flay bread with cheese, pepper, tomato with a cracked egg, Kayseri Style

Pide, Turkish flat bread with cheese, pepper, tomato with a cracked egg, Kayseri Style

I hope you enjoy this delicious, easy to make Yumurtali Pide; you can alter the topping and add on your choice of cheese or slices of dried cured beef or pastrami too. This wonderful Pide would also go down very well for Turkish style breakfast or brunch.

Afiyet Olsun,

Ozlem

5.0 from 5 reviews

Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide

This pide hails from the Kayseri region in Middle Anatolia, where locals would also use region’s wonderful delicacy, Pastirma – dried cured and thinly sliced beef over the topping. An egg is cracked in the middle of each pide at the last 4-5 minutes of baking and then baked further until the egg is just set, delicious. I hope you enjoy this delicious, easy to make Yumurtali Pide; you can alter the topping and add on your choice of cheese or slices of dried cured beef or pastrami too. This wonderful Pide would also go down very well for Turkish style breakfast or brunch.

Author: Ozlem Warren

Recipe type: Turkish Flat Breads with Topping, Pide

Cuisine: Turkish Cuisine

Serves: 8

Ingredients

• For the dough:
• 300 gr/ 10oz/2 ½ cups all-purpose plain flour
• 7gr dried yeast
• 5 ml/ 1 tsp. sugar
• 5 ml / 1 tsp. salt
• 4 fl. oz./112 ml/1/2 cup warm water
• 2 ½ fl oz. / 70 ml / ⅓ cup warm milk
• 45ml/3 tbsp. olive oil
• 1 egg + 5 ml/ 1 tsp. olive oil to brush the pide
• For the topping:
• 60 gr / 2 oz. medium cheddar cheese, thinly sliced
• 110 gr/ 4 oz. grated mozzarella
• ½ medium tomato, deseeded and thinly sliced
• ¼ green bell pepper, cut in half and thinly sliced
• 2 eggs (one egg for each pide) to crack over pide topping
• Red pepper flakes / Turkish pul biber to sprinkle over the egg

Instructions

Preheat the oven to 180 C/ 350 F
Stir in the dried yeast and sugar in a small bowl and pour in ½ cup warm water. Dissolve and mix the yeast in water. Set aside for the yeast mixture to get frothy for 5 minutes.
Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture. Also stir in the warm milk to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough. On a floured surface, knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough may get sticky as you knead, so pour the remaining 1 tbsp. olive oil and add a little more flour if needed to help shape into a soft dough.
Grease a large bowl with a little olive oil, place the dough and cover with a cling film. Leave the dough in a warm place for 1 hour to rise.
Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.
Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
Spread the grated mozzarella cheese, cheddar cheese, sliced peppers and tomatoes evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (I’ve found it’s easier to spread the filling while the oval dough is in the tray). Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
Beat an egg in a small bowl and mix it with 1 tsp. olive oil. Brush the edges of dough with this mixture. Bake for 18 minutes, until the pides golden and crispy at the edges.
Take the pide tray out of the oven and carefully crack an egg in the middle of each pide. Return to the oven and bake for another 4-5 minutes; take care not to overcook the egg; it should be just set with the yolk still runny.
Sprinkle red pepper flakes, Turkish pul biber over the egg, cut in slices and serve while warm.

Ozlem’s Turkish Table at the Cactus Kitchens – Michel Roux Jr Cookery School and at the Blid & Hatton Gatherings

My Turkish cookery workshop and exploring flavors at the Cactus Kitchens – Michel Roux Jr Cookery School

Fabulous Pide with feta, peppers and spinach made by the participants

It’s been an exciting and busy few weeks with some Food Consultancy and teaching Turkish Cookery to enthusiastic participants. It was a privilege to teach at the stunning Cactus Kitchens – Michel Roux Jr Cookery School. We not only made Pide, Ezme, Kisir and many more with the participants, we also explored creative use of spices, talked about current food trends and carried out innovative food workshops to explore exciting flavors – a very inspirational and enjoyable day.

Our Turkish Cookery Workshop at the Medicine Garden, Cobham – Surrey

Another very enjoyable Turkish cookery class, with recipes including the much loved Stuffed aubergines/eggplants with ground meat and vegetables, Karniyarik. This time teaching locally at the beautiful Blid & Hatton Gatherings in Cobham, Surrey – England. I love how love of food brings us all together and grateful for the food lovers keen to explore new, delicious flavors. More classes to come in Autumn!

Making Karniyarik, Stuffed Aubergines together

Spinach and feta filo pie, Ispanakli Borek is ready!

Karniyarik, Stuffed Aubergines were a big hit as always!

Delicious finish with Turkish Coffee

Turkish Flat Breads with potato and cheese; Patatesli Gozleme

By Ozlem Warren on September 7, 2015 in Appetizers and Mezes, Savory Pastries, Turkish Breakfast, Turkish Cooking Classes, Turkish Street Food 25

Turkish stuffed flat breads with mashed potato and cheese, Patatesli, Peynirli Gozleme

We Turks love these stuffed flat breads, Gozleme. Turks were originated from Central Asia, where they drifted towards Anatolia gradually and made their home. They have been making these stuffed flat breads called Gozleme since then and they are a much loved Turkish street food and a special part of Turkish breakfast. These popular snacks are cooked quickly on a hot griddle and can be filled with various fillings.

I previously made Gozleme with spinach and cheese filling, they became hugely popular. This time I made them with mashed potatoes, cheese and parsley; a comforting, delicious combination, another winner with family and friends. This gozleme is also a wonderful way to finish up leftover cooked potatoes and bits of cheese. I used feta cheese here, you can also use Turkish white cheese, grated cheddar cheese or mozzarella. I spiced up my gozleme with a little Turkish red pepper paste, biber salcasi; you can also use red pepper flakes instead if you are after a touch of spice.

I hope you enjoy making your own Gozleme, a wholesome, delicious street food at home. They go down very well with a glass of Turkish tea, cay or ayran, traditional Turkish yoghurt drink.

Turkish stuffed flat breads with potato and cheese; Patatesli, Peynirli Gozleme

I love our savoury pastries in Turkish cuisine. Gozleme and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed hardback copies, as well as ebook and other options are available at this link; Signed copies are delivered worldwide including US and Canada here.

Afiyet Olsun,

Ozlem

5.0 from 6 reviews

Turkish Flat Breads with potato and cheese; Patatesli Gozleme

We Turks love these stuffed flat breads, Gozleme. Turks have been making these stuffed flat breads over thousand of years, they are a much loved Turkish street food and a special part of Turkish breakfast. The mashed potato, cheese and parsley proves to be a delicious, comforting filling; these gozlemes are wonderful with cup of tea or as part of mezze spread.

Author: Ozlem Warren

Recipe type: Turkish Flat breads with fillings, Gozleme

Cuisine: Turkish Cuisine

Serves: 5 gozleme, feeds 6-8

Ingredients

1lb./ 16 oz. /3 cups plain flour
8g / 1 sachet instant dried yeast
Pinch of salt
45 ml/ 3 tbsp. olive oil
30 ml/ 2 tbsp. plain natural yoghurt (preferably whole milk)
About 260 ml/ 9 fl. oz. / 1⅕ cups water
For the filling:
3 medium sized potato, cooked, skinned and mashed – about 2 ¼ cups -
5ml/1 teaspoon Turkish red pepper flakes or 2 tsp. Turkish red pepper paste (optional)
200gr/ 7 oz. Turkish white cheese or feta cheese, juice drained and crumbled.
28 gr/ 1 oz. / ½ cup chopped flat leaf parsley
30 ml/2 tbsp. olive oil
Salt and ground black pepper to taste
Nonstick pan or griddle to cook the Gozleme

Instructions

Combine about 150 ml / 5 fl. oz. warm water, yeast and salt in a small bowl, stir and cover. Stand in a warm place for 5 minutes or until bubbles form on the surface.
Sift the flour into a large bowl. Make a well in the middle and pour in the yeast mixture, olive oil, yoghurt and the remaining (about 110 ml/ 4 fl. oz./ ½ cup) water. Using your hand, draw in the flour from the sides and work the mixture into a dough. Knead thoroughly to form a soft dough. Divide the dough into 8 pieces, knead them and roll into balls. Place the balls on a floured surface, cover with a damp cloth and leave them to rest for 30 minutes, or until the dough doubles in size.
Meanwhile, prepare the filling. Mash the cooked potatoes with a fork or a masher in a large bowl. Drain the juice of the Turkish white cheese or feta cheese and crumble into the bowl. Stir in the chopped parsley, the red pepper paste or red pepper flakes (if you wish) and pour in the olive oil. Season with salt and freshly ground black pepper and combine all well. Your filling is ready.
On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin, flat rounds, about 40cm/16in diameter. Sprinkle a little flour as you roll the dough so that the dough won’t stick. Roll until you achieve a thin sheet of a flat round.
Fold the left and right sides of the dough in a way for the edges to meet in the middle. Spread about 2 ½ - 3 tablespoons filling into the middle part of this flat sheet. Then fold the top and bottom edges over the filling, making sure all the filling is safely covered. Press edges together well to seal. Repeat the same procedure for the rest of the dough balls.
Heat a griddle or a non-stick pan, and brush one side of the gozleme with a little olive oil and place on the pan to cook for about 2 -3 minutes, or until golden brown. Brush the uncooked side with a little olive oil and then flip it over. Cook for another 2-3 minutes, until golden brown.
Brush both cooked sides of gozleme with a little olive oil -this will keep the gozleme moist. Cook the rest of the gozlemes the same way.
You can either roll the Gozlemes to serve, or you can cut in halves or quarters. Ayran, Turkish yoghurt drink or Turkish tea, cay would go really well next to Gozleme.