Soft Turkish Pide Bread With Olive Oil and Sesame Seeds

Quick Recipe Version (TL;DR)

• Yield: 2 large oval pides (about 8 servings)
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 2 hours 5 minutes

Quick Ingredients

• 320 g (1 1/3 cups) warm water (about 40–43°C / 104–110°F)
• 7 g (2 1/4 tsp) instant yeast
• 12 g (1 tbsp) granulated sugar
• 500 g (4 cups) bread flour (or unbleached all-purpose flour)
• 10 g (1 3/4 tsp) fine salt
• 30 g (2 tbsp) olive oil (plus more for brushing)
• 1 large egg yolk
• 30 g (2 tbsp) plain yogurt
• 1 tbsp sesame seeds and/or 2 tsp nigella seeds

Do This

• 1. Mix warm water, yeast, and sugar; rest 5 minutes.
• 2. Add flour, salt, and olive oil; knead 8–10 minutes until smooth.
• 3. Rise covered until doubled, 60–75 minutes.
• 4. Divide into 2; shape into ovals; rest 15–20 minutes. Preheat oven to 230°C / 450°F.
• 5. Press classic pide dimples and a border; brush with egg yolk + yogurt; sprinkle seeds.
• 6. Bake 12–15 minutes until golden; brush with olive oil and cool 10 minutes before slicing.

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Why You’ll Love This Recipe

• Soft and fluffy inside with a lightly crisp, golden top.
• Classic Turkish pide look thanks to easy dimples and a defined border.
• Weeknight-friendly ingredients and simple shaping—no special equipment required.
• Perfect for dipping in soups, stews, hummus, or for wrapping kebabs and grilled veggies.

Grocery List

• Produce: none (optional: fresh herbs for serving)
• Dairy: plain yogurt
• Pantry: bread flour (or all-purpose flour), instant yeast, granulated sugar, fine salt, olive oil, sesame seeds, nigella seeds (black cumin), eggs

Full Ingredients

Dough

• 320 g (1 1/3 cups) warm water, 40–43°C / 104–110°F
• 7 g (2 1/4 tsp) instant yeast
• 12 g (1 tbsp) granulated sugar
• 500 g (4 cups) bread flour, spooned and leveled (or unbleached all-purpose flour)
• 10 g (1 3/4 tsp) fine salt
• 30 g (2 tbsp) olive oil

Top Finish (Classic Pide Glaze + Seeds)

• 1 large egg yolk
• 30 g (2 tbsp) plain yogurt
• 10 g (2 tsp) olive oil (for brushing after baking)
• 1 tbsp sesame seeds
• 2 tsp nigella seeds (optional but traditional)

Optional for the Baking Surface

• 1–2 tbsp flour or fine semolina (to prevent sticking)
• Parchment paper (recommended for easy transfer)

Step-by-Step Instructions

Step 1: Activate the yeast

In a large mixing bowl, whisk together the warm water, instant yeast, and sugar. Let it stand for 5 minutes. You should see light foam or bubbles on the surface, which signals the yeast is awake and ready.

Tip: If nothing happens, your water may be too hot (yeast can die above about 54°C / 130°F) or too cool, or your yeast may be old.

Step 2: Mix and knead until smooth

Add the flour and salt to the bowl, then drizzle in the olive oil. Mix with a sturdy spoon or dough whisk until a shaggy dough forms.

Knead by hand on a lightly floured counter for 8–10 minutes (or in a stand mixer with a dough hook on medium-low for 6–7 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. If it feels very sticky, knead in additional flour 1 tablespoon at a time.

Step 3: First rise (until doubled)

Lightly oil a clean bowl. Place the dough inside, turning once to coat. Cover with a lid or damp towel and let rise in a warm spot until doubled in size, 60–75 minutes.

While the dough rises, line a large baking sheet with parchment paper (or prepare a pizza stone/steel if you have one).

Step 4: Divide, pre-shape, and rest

Turn the dough onto the counter and gently press out excess air. Divide into 2 equal pieces (about 430–440 g each).

Shape each piece into a tight ball by pulling the edges under and pinching. Cover and rest for 15–20 minutes so the gluten relaxes (this makes shaping much easier).

Step 5: Preheat the oven properly

Preheat your oven to 230°C / 450°F for at least 20 minutes. Place an empty metal pan on the bottom rack while preheating (you’ll use it for steam).

Why steam? A little steam helps the crust stay supple during the first minutes, which encourages better oven spring and a fluffy interior.

Step 6: Shape the oval pide and make the classic dimples

On a sheet of parchment, gently flatten one dough ball into an oval about 28–32 cm long and 16–18 cm wide. Aim for roughly 1–1.5 cm thickness.

To form the signature border, use your fingertips to press a rim around the edge, leaving about a 2 cm border slightly thicker than the center. Then, with lightly wet fingertips, press a series of diagonal lines inside the border to create a diamond pattern (don’t press all the way through; you’re creating dimples).

Repeat with the second dough ball on a separate piece of parchment.

Step 7: Glaze, seed, and bake

Whisk the egg yolk and yogurt until smooth. Brush a thin, even layer over the surface of each pide, including the border.

Sprinkle with sesame seeds and/or nigella seeds. Slide one pide (on its parchment) onto the baking sheet (or onto a preheated stone/steel if using).

Carefully pour 240 ml (1 cup) hot water into the empty pan on the bottom rack to create steam, then quickly close the oven door.

Bake for 12–15 minutes, rotating the tray at the halfway point, until the bread is puffed and deeply golden in spots. Repeat with the second pide if baking one at a time.

Step 8: Finish with olive oil and cool briefly

As soon as the pide comes out of the oven, brush the top lightly with about 1 tsp olive oil (per bread) for extra shine and softness.

Cool for 10 minutes before slicing. Serve warm for the fluffiest interior and best aroma.

Pro Tips

• Measure flour by weight if possible. Too much flour is the fastest way to dry bread. If using cups, spoon flour into the cup and level it off.
• Use wet fingertips for dimpling. A little water prevents sticking and helps you press clean, defined grooves.
• Don’t skip the rest after dividing. That 15–20 minutes makes the dough relax so it stretches into an oval without springing back.
• For a crisper bottom, bake on a preheated pizza stone/steel or preheat your sheet pan in the oven (then carefully slide the parchment onto it).
• Watch color, not just time. Ovens vary; pull it when the top is golden and the border feels set.

Variations

• All-sesame or all-nigella: Use only one seed for a cleaner look and more focused flavor.
• Whole-wheat blend: Replace 100 g (about 3/4 cup) of the flour with whole-wheat flour; add an extra 15–30 g (1–2 tbsp) water if the dough feels stiff.
• Garlic-olive oil finish: Warm 2 tbsp olive oil with 1 small grated garlic clove and brush on right after baking for a savory kick.

Storage & Make-Ahead

Let the bread cool completely, then store tightly wrapped at room temperature for up to 2 days. For longer storage, freeze: wrap each pide in plastic wrap and then foil (or place in a freezer bag) and freeze for up to 2 months.

To reheat, thaw (if frozen), then warm in a 180°C / 350°F oven for 6–8 minutes until soft and hot. For a slightly crisper crust, place the bread directly on the oven rack for the final 1–2 minutes.

Make-ahead option: Prepare the dough, cover, and refrigerate for 12–18 hours. Bring to room temperature for 45–60 minutes, then shape and bake as written (cold dough may need a slightly longer final rest).

Nutrition (per serving)

Approximate, per 1/8 of the recipe (1 serving): 220 calories, 7 g protein, 38 g carbs, 5 g fat, 1 g sugar, 290 mg sodium, 2 g fiber. Values vary by flour brand and seed amounts.