The other day I received a lovely message from a reader named Kathy who lives in Seattle. She wanted to know if I could post a recipe for the Turkish bread she used to eat in Australia, ” Not the flat bread type that seems to come up when I look for it on line but a recipe for the kind of Turkish Bread everyone eats in Australia.”
I had a look around because I know what she’s talking about. It’s a soft, thin bread and covered in nigella seeds, sesame seeds and sea salt. I love it. I love pieces torn off and dipped in olive oil with some balsamic vinegar swirled at the bottom of the dish and then dipped in dukkah. I brought one of these loaves to a dinner with friends last night along with the oil and dukkah and we all ate too much of it. We also like to slice it, then toast it and use it with dips on our meat free nights.
It’s the height of summer and it’s really hot. We live along the water and if there isn’t a breeze, it’s quite humid and everyone talks about how we can’t get anything done because it’s too hot. Thankfully there’s usually a nice breeze but not today. It’s 33C/92F and humid.
Before I started this post I received an email from New England Today/Yankee Magazine with a link to photos of barns in winter all covered with ice and snow. You know what? It didn’t cool me off at all so I decided I’d make myself useful and share this recipe with you. I’ve made this recipe 3 times and each time it worked perfectly.
I made this Turkish pide bread in my Thermomix but it’s equally easy to make by hand. I’ll give both methods. I love to eat this bread with Crispy Air Fryer Pork Belly Slices.
- 500g (3⅓ cups) all-purpose (plain) flour
- 1 teaspoon (7g/1 packet) dried yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 375ml (1½ cups) warm water
- Olive oil to grease the bowl for rising
- 2 teaspoons sesame seeds
- 1 teaspoon nigella seeds
- ½ teaspoon sea salt flakes
- 1 egg yolk
- 1 tablespoon olive oil
- Combine flour, yeast, sugar and salt in a bowl. Make a well in the centre, then add water. A wooden spoon works best to mix ingredients, then use your hands to bring the dough together in the bowl.
- Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic.
- Brush a bowl with oil to grease. Place dough in the bowl and lightly coat with oil. Cover with a piece of cling film and set in a warm place away from drafts for about an hour until the dough has doubled in size.
- Place a baking tray on the middle shelf of the oven. Preheat oven to 230°C / 450°F.
- Turn dough onto a lightly floured surface and cut in half. Flatten slightly with hands. Place each half on separate pieces baking paper and with floured hands, stretch each piece into a rectangle no wider than the width of your pan.
- Cover with a damp cloth and set in the same warm, draft-free place for about 15 minutes.
- Using the end of a wooden spoon dipped in flour, poke a few holes in the bread that can collect some of the olive oil/egg yolk combination. (if you don't have store bought fingernails, you can use your fingers)
- Whisk egg yolk and oil in a bowl. Brush the top of each pide with egg and olive oil mixture.
- Combine sesame and nigella seeds. and sprinkle over the top of each bread then sprinkle the sea salt flakes.
- Remove tray from oven and slide 1 pide onto tray. Cook for 10 minutes or until golden brown. Cool on a wire rack.
- When you take the first bread off the baking tray, slide the 2nd one on and into the oven.
Thermomix Method
500g (3 1/3 cups) plain flour, sifted
1 teaspoon (7g/1 packet) dried yeast
1 teaspoon sugar
1 teaspoon salt
365ml (1 1/2 cups) warm water
Olive oil to grease rising bowl
2 teaspoons sesame seeds
1 teaspoon nigella seeds
1/2 teaspoon sea salt flakes
1 egg yolk
1 tablespoon olive oil
Add warm water to bowl, then yeast and sugar. Set at 37 degrees and mix on speed 3 for 30 seconds to dissolve the yeast. Wait 5-10 minutes to be sure the yeast is alive and kicking.
Then add the flour and then the salt and slowly bring up the speed to 4 to mix just til combined.
Knead for 2 1/2 minutes then place on a lightly floured surface and form into a ball.
Grease a large bowl with olive oil and place the dough ball in and then turn it over so all sides are coated with oil. Cover the bowl with cling film and set in a warm place for about an hour. (it depends on how warm your spot is)
Once doubled in size, place the dough on the floured surface and divide into two. Form two rectangles by stretching and pressing the dough and then place them on pieces of baking paper. Cover with a damp cloth and set in a warm place for about 15 minutes until the pide are puffy.
Preheat oven to 230F / 450F and place a baking tray on a rack in the middle of the oven.
Once the loaves are ready for baking, use the end of a wooden spoon dipped in flour and poke holes in the bread.
Whisk the egg yolk and one tablespoon of olive oil together and brush over the loaves. Sprinkle with the seeds and salt and bake for 10 minutes. (check at 9 minutes as your oven might be different from mine – you want to see a golden brown pide when you look in the oven)
Delicious! I can’t eat a lot of bread these days… not sure if it’s the yeast or the wheat or what, but this is a great recipe. I can smell those nigella seeds from here! xx
Oh, I am totally in love with this…. look at those seeds all over! And the crumb looks so tender and moist and delicious!
wonderful!
I’ve heard of pide and seen it posted on one of the bread making groups I belong to on FB. The bread looks nice and fluffy and delicious. I keep meaning to buy some nigella seeds … just because. 🙂
It’s very cold in south-western Ontario so my bread baking also warms up the house on the weekend. I made two (1 kg) batches of brioche bread with duck fat instead of butter … too much bread for a single person to eat so most of it’s in the freezer. I know I’ll get around to pide one day.
I love nigella seeds! They’re really good for you too. High blood pressure, asthma, viral sore throat and more. I just like the tasty crunch.
I just made this bread.
Never made bread before. Ever.
Was very nice. And fluffy. But I liked the crusty top and seeds.
Family liked it too.
I think I must make this bread, have pinned it so I don’t forget where I saw it.
We’re having an ice storm at the moment, so hibernating at home is definitely in order. And what better activity while hibernating than baking bread? Active time isn’t all that much, so it leaves plenty of time for, well, hibernating. 🙂 This looks great — thanks!
Looks sooo light and yummy, Maureen. Good of you to bake whilst you’ve got high temps <3
I love recipes that are total keepers, like this one! Completely envious of your weather right now 🙂 happy weekend-ing!
Imagine an ice storm Maureen?. I bet you have your head in your new fridge!. You look like you have perfected the recipe. I so love this bread.
What a fab looking bread, so light and airy and the crunch and flavour of the crust must be awesome! I can certainly see how this bread would be absolutely perfect for soaking up some robust olive oil. Thanks for sharing this easy recipe. Can’t wait to give this one a go!
The time has come for me to try this amazing looking bread Maureen, we’re having a dinner party next Saturday and JT is making his famous Bœuff Bourguignon, so this soft bread would be perfect for soaking up the wonderful flavours of the stew. I can’t wait. I’m probably going to blog about it but I’ll give you full credit, of course!
I grew up eating dishes cooked in nigella seeds. It’s one of the main spices used in recipes from Bengal, the region of India I hail from. Anything ‘achari’ or pickled will have nigella in it. Though I have never had turkish bread before, I can well imagine how amazing this bread will be. Now that I have my mixer, this one is going to be a first on my list of baked breads. I will share the results.
OMG!!!!! That bread looks SOOOOO delicious. Makes my mouth water. I am slobbering on my keyboard right now. LOL Just kidding. But close. I am not much of a baker. I have never made bread. But this looks so fantastic I may just have to learn and make some bread. Or can you send me a slice or two, Maureen. 🙂 Pretty, pretty, PRETTY please. P.S. There are not enough stars on your blog for me to rate this recipe. I need at least a gazillion!!! The rate recipe stars won’t let me hot 5 stores. It stops at 4 🙁 🙁 🙁
Im so jealous of your weather its cold wet and snowy in Scotland right now 🙁 but what I am loving is this bread it looks so good!
Have never heard of Turkish bread, but I love the way it looks! Any bread with seeds has my vote. It’s winter here so I’m in the breadmaking mode.This is a keeper!
mmm. . . This bread looks incredible.
What a gorgeous loaf, Maureen! I’ve never heard of a Turkish laof before so thanks so much for teaching me something new today. My daughter loves tearing off chunks of bread and dipping them in olive oil too and this is one loaf I know she would love.
P.S. good to see you back. 🙂
Wow, that is one beautiful loaf of bread. It sounds WONDERFUL!
Nothing better than the aroma of homemade bread baking in the oven—unless it’s eating said bread! Your loaf sounds amazing. I’d love it dipped in olive oil, too!
I’ve not seen a better loaf for along time, Maureen. Not sure if thats due to thermomix or not. My sister has one and swears by it. I’m yet to find the tabletop space for it!
No, it’s not the thermomix. It’s just well kneaded and that can be done by hand. It IS a great bread and very easy.
The bread looks fantastic. Good on you for baking bread in all this heat. I know what you mean about heat! It’s been so hot here and the temperatures are going to soar again this week. Every summer I seem to wonder why I don’t have air-con or ceiling fans. I don’t know why I just don’t go out and buy a fan! xx
YAS! My favourite bread! I love to eat it just as you described, olive oil and dukkah. Thank you for this gorgeous recipe! Pinned 🙂
I can’t stop eating it. 🙂
Turkish bread in Australia. I wonder if it’s all the same known in turkey as it is in Australia. It looks fantastic and I don’t know how you do it in the heat but I would have trouble getting my bread right while feeling so hot. Your bread looks as if it came from the bakery, just perfect. I wish I had it at home right now to eat with my daal.
btw I fee with you. It’s extraordinary hot here too. apparently it’s way too cold in Europe too. The weather is abnormal these days.
this bread looks wonderful maureen. not sure i have ever seen or eaten it before. I’m surprised that someone would say everyone in Australia eats it:=) but anyway it looks great and i bet it tastes delish.
We LOVE it here in Australia. Our grocery shops sell it. Fresh. But I can’t wait to make my own as it gets expensive.
The problem with this Turkish bread is that you can’t stop eating it! It’s too good. I’ve never even thought about making it before so thank you for the recipe Maureen.
This is some perfect bread and I am so tempted to roll up my sleeves, pull out the flour, and get to work. I used to make bread all the time but just don’t anymore and miss it, especially when I see a photo of a loaf like this. Beautiful! I think of you often, dear Maureen, and hope you are well.
Yum, Yum!
This bread looks so delicious!
Must try it next time!
Hi Maureen. There is nothing better than the smell of fresh bread baking…well, maybe bacon frying or onions and peppers…what can I say.
I always find interesting the things that are so common in one country but not another. I’m from Australia so yes this bread is readily available. I’d love to make some one day… but I have a brother who is a baker so it’s easier just to ask him 😉
Too true. If I had a brother that was a baker I’d be asking for croissants! Pide is too easy to make so use his talents for all that butter rolling. 🙂
Yummy! Perfect for breakfast. I made the bread yesterday and can’t stop eating it. Thank you?!
Made the dough last night, and baked the bread this morning, was unable to find nigella seeds at the supermarket.
Bread was absolutely delicious, I’m making some more shortly, thanks for posting the recipe.
Thank you for this marvellous recipe, made this to eat with spaghetti bolognese (I know, mixture of cultures!) today and it was absolutely delicious! The only problem is that I can’t stop eating it, everything about it is perfect. I was a bit lazy and didn’t knead for as long as the recipe stated and it was still light inside, beautifully crispy outside, and oh so more-ish. Sometimes I have epic fails with recipes I try from the internet, but definitely not this time, much appreciated.
I’m glad you enjoyed it, we love this!
where did you get this recipe from?
From my old next door neighbour Gina and I tweaked it.
Hmm, identical to recipe by “Kerrie Sun” on taste.com.au. So….who’s is it??
This is the recipe I’ve made for a long time. I’m happy to give Kerrie Sun the credit but I didn’t get it from Taste or from Kerrie. I suspect this is a fairly simple recipe that a lot of people use. Wonder where she got it.
Best recipe ever! I make it all the time cause it’s extremely easy (I’ve done it with my Thermo and without) we have 5 breadloving kids so it’s fantastic. The pics are fantastic and if you follow the instructions the bread comes out looking exactly like this. Looks like it’s from a bakery. I’m yet to serve this to someone who doesn’t like it. I’ve made other versions with this recipe as base as well. Love it so thank you Maureen for putting it up ??
I just had dinner at a Turkish restaurant and the bread was amazing. It was soft, fluffy, round, but tall, not flat like a pita. I think this is the bread they served without the seeds. I could taste the yeast and it had a slight chew to it.
I wish I could attach a picture to show you!
Does this bread’s texture sound the same?
Hi Maureen,
Thanks for sharing this recipe, the bread is simply delicious. The soft crust is great but I wondered if it’s possible to bake the bread with a crust? Any advice would be gratefully received.
Cheers
Graham
Tried today on 1st Jan 2020….works very well. Wish I could add my photo of the product I made. Had it with Truffle olive oil and my own home made Dhukkah
Thanks for sharing this recipe
Recipe asks for 1 teaspoon or 1 packet of yeast. In Canada 1 packet of yeast contains 2 and 1/4 tsps. I will measure 7 grams instead and hope for the best.
Thanks for this. Just got back from Australia and we are in self isolation. We love this bread, and we are going to make it this morning.cheers
So yummy – but I had to laugh at point 7.
n. (if you don’t have store bought fingernails, you can use your fingers)
Made this today (on ANZAC Day of all days). It was such a success and sooo delicious. I used the thermometer instructions.
I made this with 450g bread flour and 50g wholewheat and 10g extra water. Delicious! I’ve made it (my variant) twice now.
Omg the best turkish bread I’ve made. I love it, so easy
The recipe is very easy to follow. It turned out well Thank you!!
Do you not need to use strong bread flour?
No, plain flour worked just fine
This was my first time making bread and it turned out wonderfully! A clear, simple, fool proof recipe. Will definitely be making this again, thank you for an excellent recipe!
great recipe.light and fluffy bread.i used rosemary and sea salt for one of breads .i will definitely be adding this recipe to my repertoire
Great outcome .. and soo easy!
Minor note regarding the yeast measurement. A packet does contain 7 grams as stated, however, that does not equal 1 teaspoon. A packet contains 2 1/4 teaspoons (7 grams) of yeast. The weight seems correct but not the volume measurement.
I thought the same as I was following the recipe.
Which one did you follow? I did the 7g. and actually used an instant yeast instead of regular one.
It worked fine 🙂
I have repeatedly use this recipe to make turkish bread, it turns out exactly the same as the turkish bread I have bought from the bakery, only fresher and delightfully airy! thanks for sharing this recipe.
Just made this, my first time ever making bread. I made one big one rather than two and it came amazing, and tastes delicious!
Will be paired with some soup for dinner.
Just out of the oven and they look great.
great recipe. Light and fluffy bread. I used rosemary and sea salt for one of breads .i will definitely be adding this recipe to my repertoire. thanks for sharing this amazing article.
I have been making this bread recipe for a long time find it great always turns out well