Turkish Pide Bread

While traveling through Turkey, I became obsessed with the boat-shaped flatbreads that appeared at every meal. In a small coastal town, a baker noticed my enthusiasm and motioned me into his tiny shop before dawn. Despite the language barrier, he guided my hands through the dough-shaping process, laughing at my clumsy attempts to form the distinctive pide shape.

This recipe emerged from that pre-dawn lesson and subsequent experiments in my home kitchen. The characteristic shape not only looks beautiful but serves a purpose – creating a vessel for toppings while maintaining a perfect ratio of crisp exterior to chewy interior. It’s now my go-to accompaniment for Mediterranean meals or as a canvas for creative toppings.

Ingredients:

For the dough:

• 3 1/2 cups bread flour
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/4 cups warm water
• 2 tablespoons olive oil, plus more for coating
• 1 tablespoon plain yogurt

For topping:

• 1 egg yolk mixed with 1 tablespoon water
• 2 tablespoons sesame seeds
• 2 tablespoons nigella seeds (black cumin)
• Sea salt flakes

Instructions:

1. In a large bowl, combine flour, yeast, sugar, and salt
2. Make a well in the center and add warm water, olive oil, and yogurt
3. Mix until a shaggy dough forms, then turn onto a floured surface
4. Knead for 8-10 minutes until smooth and elastic
5. Form into a ball, place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled
6. Preheat oven to 430°F (220°C) with a baking stone or inverted baking sheet inside
7. Divide dough into 4 equal pieces and form into balls
8. Roll each ball into an oval about 10 inches long and 5 inches wide
9. Fold the edges over about 1/2 inch and pinch the ends to form a boat shape
10. Transfer to pieces of parchment paper and let rest for 15 minutes
11. Using your fingertips, create indentations all over the surface of the dough
12. Brush with egg wash and sprinkle with sesame seeds, nigella seeds, and salt
13. Slide parchment with pide onto the hot baking stone/sheet
14. Bake for 12-15 minutes until golden brown
15. Cool slightly before serving

Note: Traditional pide often includes toppings like spiced ground meat, cheese, or spinach – add these before baking if desired. For best results, spray the oven with water just before adding the bread to create steam, which helps develop a crisp crust. Pide is best enjoyed fresh but can be frozen and reheated in a hot oven to crisp up again.