Turkish Bread

Turkish bread is an easy flatbread that doesn't require kneading. It's fluffy, soft, and perfect for a delicious pizza base or accompaniment to soups, stews, or any favorite dinner! Freezes beautifully for up to 3 months. Skip the egg wash to make it completely vegan.

Course Side Dish, Yeast Bread

Cuisine Middle Eastern, Turkish

Prep Time 5

Cook Time 15

Rising Time 1 45

Total Time 2 5

Servings

Calories 226kcal

Author Marye Audet-White

Ingredients

2 cups bread flour
2¼ teaspoons rapid rise yeast
5 ounces 110℉ - 115℉ water ¾ cup + 4 teaspoons
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil

Egg wash

1 egg
1 tablespoon water

Topping

¼ cup black sesame seeds or sesame seeds, optional

Instructions

Mix the flour, sugar, yeast, and salt in a large mixing bowl.
Pour the water into the well and mix everything together. Dough will be very wet and sticky.
Cover the mixing bowl with plastic wrap.
Let rise in a warm place until doubled, about an hour.
Sprinkle a little flour on the counter.
Remove the dough from the bowl and place on the floured countertop.
Shape the dough into a flat circle.
Grease a heavy baking sheet with olive oil.
Carefully add the dough to the baking sheet.
Cover and let rise 45 minutes.
Preheat the oven to 450F.
With your finger tips, make indentations in the dough 1 inch from the edge all the way around.
Use the back of a butter knife to make diagonal indented lines within the circle.
Do the same thing in the opposite direction so that you now have diamonds.
Brush the egg wash over the top of the bread.
Quickly sprinkle with sesame seeds.
Bake the bread for 8 minutes at 450F° and then turn the oven down to 375F F and bake for another 5 - 7 minutes (or until golden brown).

Egg wash

Beat the egg with 1 tablespoon water until well blended.

Notes

Storage:

Put homemade bread in an airtight container and keep at room temperature for up to three days or freeze it for up to 3 months.

Tips:

Bread flour has more protein than all-purpose flour. Though you can sometimes swap the two without major changes, this Turkish pide bread recipe is tastiest with bread flour.
Don't want to use your fingers? The end of a wooden spoon works great to make the indentations around the edge of the fluffy Turkish bread.
You can use a bench scraper to easily transfer the bread from your work surface to the prepared baking tray.
Add the sesame seeds quickly once you brush the dough with the egg wash. If it dries the seeds will slip right off.

Nutrition