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4.95 from 34 votes

Turkish Pide Bread (Ramazan Pidesi)

Turkish pide bread is a traditional no knead flatbread that's fluffy and so easy to make. Fresh out of the oven, this bread is fluffy and perfect with some cheese.
Prep Time25 mins
Cook Time15 mins
Course: Basic
Cuisine: Mediterranean, Turkish
Servings: 8 small loaves
Calories: 346kcal


  • 1 cup milk warm
  • 1 cup water warm
  • 3 tablespoon olive oil
  • 1 teaspoon sugar
  • ½ tsp salt
  • 2 ¼ tsp instant dry yeast
  • 1 large egg white
  • 4 ½ cup all purpose flour

Yogurt Egg Glaze

  • 1 large egg yolk
  • 1 tablespoon plain yogurt
  • 1 tablespoon water
  • 2 tablespoon sesame seeds to top


  • In a large bowl mix milk, water, olive oil, sugar, salt, instant dry yeast and egg white.
  • Add the flour in batches and mix until the dough comes together.
  • Cover and let it sit at room temperature for 30 minutes to rise.
  • Sprinkle your surface generously with flour. Transfer the dough from the bowl to the surface and shape it into a boule. Cut the dough into 8 pieces.
  • Line a baking sheet with a parchment paper and place two of the dough balls on the baking sheet. Cover loosely and let them rise for 20 minutes.
  • Meanwhile preheat the oven to 400ºF and place an empty baking dish in the lower rack. 
  • Mix the egg yolk, yogurt and water in a small bowl and set aside. This will be your glaze. Brush with some of the glaze and using your fingers, spread the dough into a round circle with ½ inch thickness.
  • Using your fingers, make indentations on the dough about 1 inch from the edge to make a circle. Then with your fingers make diagonal indentations in two different directions to make diamonds inside that circle. Cover with a plastic wrap and let it sit for 10 minutes. Repeat the same process with the remaining 6 dough balls.
  • Once the oven is hot, uncover the prepared dough and make the indentations again. Top with sesame seeds and place the baking sheet on the middle rack.
  • Fill the baking dish on the lower rack with 2 cups of water and close the oven door. Bake in the oven for 15-18 minutes until golden on top.
  • Once out of the oven, cover the loaves with a damp paper towel. The steam of the bread with be trapped and your bread will be soft and fluffy. Repeat the baking process with the remaining loaves. 



  • Make 2 large loaves instead of 8 small ones: It's common to make large Turkish pide bread as well. To do so, cut the dough into 2 pieces instead of 8 and proceed with the recipe as instructed. Bake at 400ºF for 20 to 25 minutes until the top is golden. 
  • It's important to cover the pide with damp paper towel once it's out of the oven to keep it soft. 
  • To reheat the bread, sprinkle very little water on the bread and heat in the oven at 250ºF for 5 to10 minutes. 
  • Make sure to brush the dough balls with the glaze as it would make rolling out the dough much easier. You don't need to use a rolling pin to roll out the dough. 


Calories: 346kcal | Carbohydrates: 56g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 171mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 80IU | Calcium: 73mg | Iron: 4mg