Soft inside, lightly crisp outside, and perfect for every meal
Classic Turkish Bread, often enjoyed fresh from the bakery or straight from the oven at home, is famous for its pillowy-soft interior and lightly golden crust. This extra-fluffy version is inspired by traditional Turkish pide-style loaves—simple, comforting, and incredibly versatile. It’s the kind of bread meant to be torn by hand, dipped into soups, wrapped around grilled meats, or served warm with butter and honey.
What makes Turkish bread special is its tender crumb, subtle richness, and gentle chew. With the right hydration, proper kneading, and a good rise, you can easily recreate that bakery-style fluffiness at home—no special equipment required.
Ingredients (Makes 2 medium loaves)
- 4 cups (500 g) all-purpose flour
- 2¼ teaspoons (7 g) instant dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 1½ teaspoons salt
- 1 cup (240 ml) warm milk (about 40°C / 105°F)
- ¼ cup (60 ml) warm water
- 3 tablespoons olive oil
- 1 tablespoon plain yogurt (for extra softness)
For Topping
- 1 egg yolk
- 1 tablespoon milk
- Sesame seeds or nigella seeds (optional)
Step-by-Step Instructions
1. Activate the Yeast
In a large bowl, mix the warm milk, warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. This confirms the yeast is active and ready.
2. Make the Dough
Add olive oil, yogurt, and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing with a spoon or your hands until a soft, slightly sticky dough forms.
The dough should be tender—not dry. Add 1–2 tablespoons of flour only if absolutely necessary.
3. Knead Until Smooth
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and soft. When pressed gently, the dough should slowly spring back.
4. First Rise
Lightly oil a bowl and place the dough inside, turning once to coat. Cover with a clean towel or plastic wrap and let rise in a warm place for 1–1½ hours, or until doubled in size.
This slow rise is key to achieving that fluffy interior.
5. Shape the Bread
Punch down the dough gently to release air. Divide into 2 equal portions.
Shape each portion into an oval or round loaf. Place on a parchment-lined baking sheet. Cover loosely and let rise again for 30 minutes.
6. Create the Classic Pattern
Preheat oven to 200°C (400°F).
Mix egg yolk with milk. Gently brush over the tops of the loaves.
Using your fingertips, lightly press a crisscross pattern into the dough—this is traditional and helps the bread bake evenly. Sprinkle with sesame or nigella seeds if using.
7. Bake
Bake for 15–18 minutes, until puffed, golden, and lightly crisp on top. The bread should sound hollow when tapped on the bottom.
8. Cool Slightly & Serve
Remove from the oven and cover with a clean kitchen towel for 10 minutes to keep the crust soft. Serve warm for the best texture.
Texture & Flavor Notes
- Inside: Extra fluffy, soft, and airy
- Crust: Lightly golden, tender—not hard
- Flavor: Mild, slightly rich, perfect for savory or sweet pairings
