Fluffy Turkish Bread
This Fluffy Turkish Bread, inspired by traditional pide, is soft, airy, and slightly chewy—with a golden crust and a tender crumb that’s perfect for scooping up hummus, wrapping around kebabs, or tearing apart at the dinner table. Made with simple ingredients and no fancy equipment, it’s surprisingly easy to recreate at home.
Why You’ll Love This Recipe
- 🥖 Soft, cloud-like texture with a delicate chew
- ⏱️ 2.5 hours total (mostly hands-off rising time)
- 💛 No stand mixer needed—mix by hand!
- 💸 Costs under $3—makes 2 loaves
- 🌾 Naturally nut-free & easily gluten-free adaptable
Ingredients You’ll Need
(Makes 2 loaves)
- 4 cups (500g) all-purpose flour (or bread flour for extra chew)
- 1½ cups (360ml) warm water (105–110°F / 40–43°C)
- 2¼ tsp (1 packet / 7g) active dry yeast
- 2 tbsp olive oil
- 1½ tsp salt
- 1 tbsp sugar or honey
- Optional: sesame seeds, nigella seeds, or flaky salt for topping
Step-by-Step Instructions (Soft, Golden, Foolproof)
1. Activate the Yeast
- In a bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Make the Dough
- Add flour, salt, and olive oil to the yeast mixture.
- Stir with a wooden spoon until a shaggy dough forms.
- Turn onto a floured surface; knead 8–10 minutes by hand until smooth and elastic.
(Or use a stand mixer with dough hook for 5–6 mins.)
3. First Rise
- Place dough in a lightly oiled bowl; cover with a damp towel.
- Let rise in a warm spot 1–1.5 hours, until doubled in size.
4. Shape the Loaves
- Punch down dough; divide into 2 equal pieces.
- Roll each into an oval (~10×6 inches) about ½-inch thick.
- Place on parchment-lined baking sheets.
- Optional: Brush with water or milk; sprinkle with sesame or nigella seeds.
5. Second Rise & Bake
- Cover loosely; let rise 30–45 minutes.
- Preheat oven to 425°F (220°C).
- Bake 15–18 minutes, until golden brown and hollow-sounding when tapped.
- Cool on wire rack—but best served warm!
Serving Suggestions
- 🥙 Classic pairing: With hummus, baba ganoush, or tzatziki
- 🍖 For sandwiches: Stuff with grilled chicken, lamb, or falafel
- 🧈 Simple joy: Warm with butter or olive oil + za’atar
- ☕ Breakfast twist: Tear into pieces with feta, olives, and tomatoes
Make-Ahead & Storage Tips
- Fridge: Dough can rise overnight in the fridge—bring to room temp before shaping.
- Freeze: Bake, cool, then freeze up to 2 months. Reheat in oven at 350°F for 10 mins.
- Keeps fresh: Store in cloth bag or paper bag (not plastic!) for up to 2 days.
Frequently Asked Questions
Q: Gluten-free?
A: Use a high-quality GF bread flour blend (like King Arthur Measure for Measure + 1 tsp xanthan gum).
A: Use a high-quality GF bread flour blend (like King Arthur Measure for Measure + 1 tsp xanthan gum).
Q: Dense bread?
A: Likely under-proofed or over-floured. Measure flour by weight or spoon-and-level.
A: Likely under-proofed or over-floured. Measure flour by weight or spoon-and-level.
Q: No yeast?
A: Not for this recipe—yeast is essential for the fluffy texture.
A: Not for this recipe—yeast is essential for the fluffy texture.
Q: Can I make rolls?
A: Yes! Divide dough into 8 pieces; shape into rounds or boats.
A: Yes! Divide dough into 8 pieces; shape into rounds or boats.
❤️ The Heart of the Bread
Turkish bread isn’t just food—it’s a gesture of hospitality. In Turkey, it’s said that “breaking bread together” builds trust and friendship. This loaf carries that spirit: humble, generous, and deeply nourishing.
So mix that dough, let it rise, and fill your kitchen with warmth. Because the best breads aren’t complicated—they’re soft, shared, and made with love.
