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Imagine tearing into a warm, golden loaf of Turkish bread—crisp on the outside, pillowy within, brushed with olive oil, and sprinkled with sesame and nigella seeds. It’s the kind of bread that disappears in minutes at breakfast with honey and cheese… or soaks up every drop of lentil soup at dinner.
This is pide ekmeği—Turkey’s beloved everyday flatbread—and it’s easier to make at home than you think.
No fancy equipment. No sourdough starter. Just 6 simple ingredients, one bowl, and 20 minutes of hands-on time for a loaf that tastes like it came from a cobblestone bakery in Istanbul.
Perfect for:
Breakfast with jam, feta, or olives
Sandwiches and wraps
Dipping in olive oil or hummus
Soaking up stews and soups
And the best part?
Naturally vegan
No kneading required
Bakes in under 20 minutes
Tastes even better fresh from the oven!
Why You’ll Love This Recipe
Authentic texture: Crisp crust + soft, airy crumb
Uses pantry staples—no special flours needed
Freezer-friendly for up to 1 month
Kid-friendly baking project
Pairs perfectly with Mediterranean, Middle Eastern, or American meals
“I’ve tried dozens of ‘Turkish bread’ recipes—this is the ONLY one that gives me that soft-yet-chewy texture my Turkish neighbor makes!”
Ingredients You’ll Need (Simple & Traditional!)
For the Dough:
4 cups (500g) all-purpose flour (or bread flour for extra chew)
1½ tsp salt
2¼ tsp (1 packet) instant yeast
1½ cups (360ml) warm water (110°F / 43°C)
2 tbsp olive oil, plus more for brushing
For Topping:
1 egg white, lightly beaten (optional—for shine)
2 tbsp sesame seeds
1 tbsp nigella seeds (çörek otu) – or sub with poppy seeds
Flaky sea salt (optional)
Vegan? Skip the egg white—brush with olive oil instead.
Whole wheat option: Substitute up to 1 cup whole wheat flour.
Step-by-Step Instructions (Foolproof & Fragrant!)
