Warm loaves of home-baked Turkish bread, or Turkish pide, straight from the oven will fill your home with a sensational aroma. This recipe makes two loaves, or the dough can be divided to make smaller Turkish bread rolls.
2tablespoonsfine polenta (optional)| can be sprinkled over baking sheet before baking the Turkish bread
You can use a stand mixer with a dough hook for this recipe.Place flour, yeast, sugar, and salt in a large bowl (or stand mixer bowl). Mix ingredients together.
Make a well in the middle of the flour mixture. Pour in water.
Using a spoon and then hands mix ingredients until the dough comes together.
Kneading with a Stand Mixer
Once you have brought the dough together by hand place bowl in the stand mixer. With the dough hook attached knead dough for 10-12 minutes.The dough will be sticky, smooth, elastic, and have a shine to it.
Kneading by Hand
Once you have brought the dough together by hand turn the dough from the bowl onto a lightly floured surface. Lightly flour hands and knead dough for 15 minutes.The dough will be sticky, smooth, elastic, and have a shine to it.
Proofing the Dough
Place dough in a clean lightly greased bowl and cover with plastic wrap. Leave in a warm area of the kitchen to rise for an hour or until the dough has doubled in size.
Once the dough has doubled in size turn dough onto a lightly floured surface.Cut the dough in half (or into six or eight even pieces for Turkish rolls).
With lightly floured hands shape and stretch the dough into two long flat loaves. Or shape the dough into six large or eight small shapes to make Turkish rolls.As the dough is sticky make sure to flour your hands.
Place on a baking tray lined with baking paper and scattered with fine polenta. Cover with a damp cloth or damp clean tea towel and leave to rest for 15 minutes.
Baking Turkish Bread
Once the loaves have rested for 15 minutes using either your finger or end of a wooden spoon poke dimples over the surface of the loaves.
Pre-heat oven 230°C/450°F
Brush the tops of the loaves with egg wash and then sprinkle with nigella and sesame seeds.
Bake the loaves in the oven for 15 minutes or until golden brown and cooked through.
Place egg and milk in a small bowl and whisk.
The dough is sticky but manageable. If you feel the dough is too sticky add a little more flour. If the dough is too firm add a little more water.GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY