This No-knead Turkish Pide bread is a traditional no knead flatbread that’s fluffy and so easy to make. It’s also super uick to make and will be read on your tabe in 1 hour. When I irst tried the recipe I was so happy how it turned out and thouth it is possibly better than foccacia. Also, you likely have most of the ingredients you need in your cabinet right now! So give this recipe a try and enjoy fresh bread on your table on any occasion.
No-knead Turkish Pide
I’m going back to the basics with this pide recipe. I keep things simple: a 5-ingredient dough, a vean cream brushed on top, and some sesame and nigella seeds dusted on top for a bit of extra texture and flavor. And that’s it! Simple, but fluffy and flavorful.
INGREDIENT NOTES AND SUBSTITUTIONS
Dough – The ingredients needed for Turkish pide are very common:
Warm Water – Rather than cold or room temperature water, warm water helps feed the yeast and makes mixing easier.
Sugar, Salt, & Yeast – Sugar feeds the yeast, while the salt controls it. Both also flavor and tenderize the bread.
All Purpose Flour – We’re making bread, but not using bread flour. All purpose flour has less protein, less gluten, and is a great go-to for almost any baking need.
Vegan Cream – Not just for that beautiful golden color! It will also help the seed topping adhere to the surface and keeps the bread soft inside. You can substitute it for vegan yoghurt or milk.
Sesame Seeds – Sprinkled on top and toasted while the bread bakes, they add great texture and flavor.
Nigella Seeds – These seeds have a very distinct taste: somewhat oniony and smokey. Once they toast in the oven, they’re much easier to crunch down on for a little pop of flavor.
HOW TO ASSEMBLE TURKISH PIDE
SHAPE THE DOUGH
Once the dough has risen, gently fold out the air. Place the dough on a baking sheet and shape it into a circle or oval with wet fingertips. Make a circle inside the dough, leaving a 3cm border that will act as the edge of the bread.
Using your wet fingertips again, make a deep diagonal pattern on the dough. Allow it to rest for 5 minutes.
Brush the vegan cream or yoghurt on top and sprinkle a sesame and nigella seed mix on top.
Bake in the oven until golden and cooked.
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No-knead Turkish Pide
- 1 ¼ cup water warm
- 1 tbsp sugar
- 1 tbsp instant dry yeast
- 3 cups all purpose flour
- 1 ½ tsp sea salt
- 2 tbsp vegan cream
- 2 tbsp sesame seeds
- 1 tbsp nigella seeds
- Pour the water and sugar into a large bowl. Sprinkle the dry yeast on top and stir to combine. In another bowl, whisk together the flour and salt.
- Pour the dry ingredients over the wet. Using a spatula or your hands, mix the ingredients together. The dough should be shaggy with no dry patches of flour. Cover and let it sit at room temperature for 30 minutes to rise.
- Dip your hands in water. Starting from the side farthest from you, pull and stretch the dough from one side up and over towards you in the bowl, pressing the dough down. Turn the bowl 90 degrees and repeat this pulling/folding three more times.
- On the baking sheet Spread the dough into a round or oval shape with 1-2 cm thickness. Squeeze and pop any air bubbles.
- Brush dough round/oval with the cream. Using your finger tips, make indentations on the dough about 2cmfrom the edge to make a circle. Then dip your finger tips in the cream and make 3-4 deep indentation lines (don't tear dough) inside the circle indentation. Turn the dough 45° and repeat 3-4 indentation lines inside the circle indentation. You should have diamond shapes now. It doesn't have to be perfect!
- Top with sesame seeds and or nigella seeds, and carefully lift and place the parchment paper with the dough on the baking sheet on the middle rack.
- Bake in the preheated 250Cn for 18-20 minutes or until golden on top. Transfer to a wire rack to cool. Serve warm or cold.