Turkish Pide Loaf

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Search Google for 'Turkish bread' recipes and you'll turn up lots and lots for flat breads. But, visit Australia and you'll find a Turkish bread that is extremely popular. It's soft, thin and, in Australia, covered in nigella seeds, sesame seeds and sea salt. 

But, I'm far away from Bondi Beach, the Blue Ridge Mountains or even the Umpherston Sinkhole....I'm in Tottenham, London where Turkish supermarkets are plentiful. So, I've bought a kilo of Piyale UN wheat flour (protein content is 11%). 

This loaf will be topped with sesame seeds but the pumpkin seeds will be within the dough, adding a delicious extra layer of texture. 


500 gms wholewheat flour (see above)

375 gms tepid filtered water

1 teaspoon instant active yeast

1 teaspoon sea salt

1 teaspoon demerara sugar

1 teaspoon nigella seeds

2 teaspoons sesame seeds

1 egg yolk

1 tablespoon olive oil

Half teaspoon of sea salt flakes

2 tablespoons pumpkin seeds


1. Mix the flour, yeast and sugar in a bowl.

2. Add the water and combine thoroughly. 

3. Add the salt and combine thoroughly. Add the pumpkin seeds.

4. Knead until it's a soft, albeit slightly sticky dough. If you need to add a little more flour...only add what is absolutely necessary. 

5. Place the dough in a lightly oiled bowl, cover and leave in a warm place for about an hour or so until doubled in volume. 

6. Turn the dough out onto a lightly-floured work surface and divide into two. 

7. Flatten slightly with your hand. Place each half on a sheet on parchment paper. Stretch each piece into a rectangle about 15 cms wide. 

8. Cover with a damp cloth and leave in the same warm place for 15 minutes or so to proof. 

9. Preheat the oven to 230C .

10. Whisk up egg yolk and oil in a bowl. 

10. Dip the end of a wooden spoon in oil. Make a few holes in the surface of the dough - big enough to collect the egg yolk and oil mixture that you're now going to use to paint the top of each piece of dough. 

11. Sprinkle with sesame and the nigella seeds and then sea salt flakes. 

12. Bake for 10 minutes until golden brown. 

Cool on a rack. 

Happy baking. 


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