Fluffy Turkish Bread—often called pide—is soft, airy, and lightly chewy with a beautifully tender crumb. Fresh from the oven, it’s the kind of bread you tear apart with your hands, scoop into sauces, or serve warm alongside soups and stews. Simple ingredients and a gentle technique are all it takes to get that signature fluffiness.
This homemade version is approachable for any home baker and delivers bakery-style results without special equipment.
Yield and Timing
Makes 2 medium loaves.
Prep time: 20 minutes (plus rising)
Bake time: 12–15 minutes
Ingredients
- 3½ cups all-purpose flour
- 1 packet (2¼ tsp) instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1¼ cups warm milk (not hot)
- 3 tablespoons olive oil
- Optional topping: sesame seeds or nigella seeds
- Optional glaze: 1 tablespoon yogurt + 1 tablespoon milk
Preparation
In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm milk and olive oil, then mix until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and slightly tacky but not sticky. Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot for 60–75 minutes, until doubled in size.
Preheat your oven to 450°F (230°C). Place a baking stone or inverted baking sheet inside to heat.
Punch down the dough and divide it into two equal pieces. Shape each into an oval and gently flatten. Place on parchment paper. Using your fingertips, lightly dimple the surface in a traditional pattern.
If using, brush the tops with the yogurt–milk glaze and sprinkle with sesame or nigella seeds.
Slide the parchment onto the hot baking surface and bake for 12–15 minutes, until puffed and lightly golden. The bread should feel light when lifted.
Serving Suggestions
Serve warm with olive oil and herbs, alongside soups, stews, or grilled meats. It’s also perfect for sandwiches, wraps, or tearing into with dips like hummus and yogurt sauces.
Storage and Reheating
Best enjoyed fresh, but leftovers keep at room temperature for 1 day or refrigerated for 2–3 days. Reheat briefly in a hot oven to restore softness.
Why This Bread Is So Good
The milk and olive oil create a tender crumb, while high heat gives quick oven spring for that signature fluffiness. With minimal shaping and a short bake, Fluffy Turkish Bread is an easy win—soft, warm, and endlessly versatile.
Enjoy !!!
