Go Back
Turkish Pide Bread with Nigella and Sesame seeds

Turkish Pide Bread with Nigella and Sesame Seeds

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 1 hour
Total Time 1 hour 35 minutes
Course Appetizer, Side Dish
Cuisine Middle Eastern, Turkish
Servings 2 large pide breads (serves 4–6 people)

Equipment

  • Large Mixing Bowl For mixing and proofing your dough. You can also use a stand mixer with a dough hook.
  • Wooden spoon or dough whisk To bring the dough together before kneading.
  • Kitchen scale (optional) Helps with precision, especially if you want to portion dough evenly.
  • Dough Scraper or Bench Knife Makes it easier to handle sticky dough.
  • Clean kitchen towel or plastic wrap For covering the dough while it rises.
  • Baking Stone or Inverted Baking Sheet A stone gives an ultra-crispy bottom, but an upside-down baking tray works fine.
  • Parchment paper Prevents sticking and makes transferring easy.
  • Pastry Brush For brushing the egg wash on the bread before baking.
  • Skillet (optional) If you want to try this as skillet bread for that rustic charred finish, go ahead!

Ingredients
  

For the Dough

  • 3½ cups all-purpose flour plus extra for dusting
  • 1½ teaspoons salt
  • 2¼ teaspoons instant dry yeast 1 packet
  • 1 teaspoon sugar
  • 1¼ cups warm water around 100°F/38°C
  • ¼ cup plain yogurt adds tenderness
  • 2 tablespoons olive oil

For the Topping

  • 1 egg yolk
  • 1 tablespoon milk
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon nigella seeds also called black cumin or kalonji

Optional Garnishes

  • A sprinkle of flaked sea salt
  • Chopped fresh parsley for serving not traditional, but adds a nice pop

Instructions
 

Activate the Yeast

  1. In a small bowl, mix the warm water with sugar and yeast. Stir gently and let sit for 5–10 minutes until it becomes frothy. This shows the yeast is active.

Make the Dough

  1. In a large bowl, combine the flour and salt. Add the yogurt, olive oil, and the activated yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Knead the Dough

  1. Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until the dough becomes smooth and elastic. If using a stand mixer, knead on medium speed for about 6 minutes.

First Rise

  1. Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm area until doubled in size — about 1 hour.

Shape the Pide

  1. Once risen, turn the dough onto a floured surface and divide it into two equal pieces. Roll each piece into a ball, then flatten gently into an oval or round shape about ½-inch thick.

Transfer to Parchment

  1. Place the shaped dough on parchment-lined baking sheets or preheated baking stone. Let rest for 10 minutes.

Decorate

  1. Whisk together the egg yolk, milk, and olive oil. Brush over the dough generously. Using your fingertips or the back of a knife, create a border around the edges, and then a diamond or square pattern in the center. This not only gives pide its classic look but helps prevent excessive puffing.

Add the Seeds

  1. Sprinkle the sesame seeds and nigella seeds generously over the top. Optionally, add a sprinkle of flaked sea salt.

Bake

  1. Preheat your oven to 475°F (245°C). Bake the bread for about 12–15 minutes until puffed and deeply golden brown. For an extra crisp bottom, bake directly on a preheated stone or inverted sheet.

Serve

  1. Let the pide cool slightly on a wire rack before serving. This homemade flatbread is best served warm, with a soft interior and slightly chewy crust.