Today we are making Homemade Turkish Pide!! This delicious Turkish flatbread is soft and fluffy, dimpled with lots of olive oil and zaatar seasoning. Simple to make and quick to prepare, we fry up this bread in a pan for the most delicious golden snack- it’s addictive!
Over here in the Middle East, we love our bread. It’s almost embarrassing, but even when I make rice my husband asks if there is any Homemade Pita to stuff it in! Carbs on carbs anyone?
For the weekends I make fresh baked Challah bread, and during the week we mix it up with a couple batches of different breads. This week we hit a true winner- Pide bread!
What is Turkish Pide?
Pide, pronounced [pee-DEH], is a traditional Turkish flatbread, shaped into a circle or oval shape. While it is a staple in many households in Turkey, it is especially popular during the festival of Ramadan, when people use it to break the daily fast.
Pide is simple to make and requires very little rising time when it comes to bread. Some recipes use milk- in this one we use yogurt for a soft, supple, finished bread.
What is Turkish Pide Made of?
We’ll be using basic ingredients to make our Turkish Pide. Sifted white flour, yeast, oil, and water make up the base dough recipe. Yogurt adds a fluffiness to the dough, and olive oil and zaatar seasoning finish it off with beautiful color and flavor.
How long does it take to make Pide?
From start to finish, you can have fresh Pide bread ready to eat in 1 hour 30 minutes.
- First we mix together the dough.
- Cover the dough right in the mixer bowl and let it rest for 1 hour.
- Divide into 8 rounds.
- Cover and rest for 20 minutes more.
- Shape and dimple the dough with olive oil and zaatar.
- Pan fry for about 2 minutes per Pide.
- Eat up!!
Tips for Success
This Pide bread recipe is simple but there are a couple tips to keep in mind and substitutions you can make.
Olive oil and Zaatar Seasoning
Olive oil is rich in flavor, so don’t substitute the topping with a regular oil. (you can use regular oil inside the dough if you wish. my go to cooking oil is canola oil).
If you don’t like zaatar seasoning/ don’t have any, you can top the the Pide with olive oil and a sprinkling of sesame seeds and/or flaky salt.
Do I have to cover the Pide while it cooks?
Yes! While the Pide bread cooks in the pan it will puff up. Without a cover, you are looking at raw sides, as the heat won’t reach that high up. Make sure to use a tight fitting lid, and if you don’t have one, simply cut a large piece of foil to cover the pan, crumpling the edges around the pan for the tightest fit.
How long do I need to cook the Pide for?
I cooked my Pide in a heavy bottomed skillet. My Pide each cooked to perfection in a minute per side. I tore the first Pide open to make sure it was done on the inside and used a timer.
Depending on the make and size of your pan, you might need a little extra cooking time, although not more than 30 seconds. Test your first Pide out and see exactly how long it takes to get nice and golden on the outside and fluffy on the inside. Success? Repeat!
What to serve with Pide?
Now that you have a tower of beautiful fresh flatbreads, what will you eat them with?!
Honestly, this bread is so good on its own. When my kids get home from school and I have made Pide, we each take a little bowl with olive oil and fresh zaatar seasoning, and rip off hot pieces of bread to dip straight from the pan.
The options are endless! However you eat it, you are going to just love this fluffy Turkish Pide! Please leave a review below if you try it, and send a photo our way on Instagram– happy cooking loves!
Turkish Pide(with olive oil and zaatar)
- 4 1/2 tsp instant or active yeast
- 1 TBSP sugar
- 2 1/4 cup warm water
- 200 gram yogurt (4 TBSP)
- 1 TBSP oil
- 1 tsp salt
- 1 kilo flour(7 cups)
- 6 TBSP olive oil
- 4 TBSP zaatar
- To the bowl of a stand mixer or a large bowl, add yeast, sugar, and water. Let sit until the yeast is frothy and bubbly- about 5 minutes.
- To the yeast, add yogurt and oil and mix to combine. Add salt and half of the flour. Mix well. Continue adding flour one cup at a time, mixing after each addition.
Cover and Rest
- Once all the flour is added and the dough is smooth, drizzle a bit of olive oil over the dough and spread it over with your fingers to coat all the top of the dough. Push your hands(now oiled), under all sides of the dough to oil it all around.
- Cover with plastic wrap or a kitchen towel and let rest for one hour. The dough will just about double in size.
- Divide the dough into 8 roughly equal pieces. Place them on a baking tray fitted with parchment paper or a non stick mat.
- Cover again and let rest another 20 minutes. Cover the balls completly so they dont dry out.
Top and Fry
- Add the olive oil and zaatar topping to a small bowl and mix to combine.
- Working one at a time, add a tablespoon of the topping mixture to the centre of a ball of dough and dimple the top with your fingertips(or use your knuckles if you have long nails!).
- Heat about 1/2-1 Tablespoon of oil in a skillet or heavy bottomed pan(you want the oil to lightly coat the bottom of the pan, so if the pan is larger use around 1 Tablespoon). Once it's nice and hot, add the Pide, zaatar side up. Cover with a lid (or aluminum foil) and cook for one minute. Flip, cover the pan again, and cook the second side for another minute to a minute and a half. It's important to cover the pan so the sides of the Pide cook.
- TIP: I like to do a test run with the first Pide and time it so i know exactly how long it needs to cook. Mine took exactly a minute on each side, cooked in a 10 inch Lodge cast iron skillet. Yours might need a little extra time depending on your pan and how hot it gets.
- Serve hot or at room temperature. Store in an airtight container on the counter.