If you’re craving fresh, warm bread with a soft, airy interior and a golden crust, this Turkish bread recipe is exactly what you need. Also known as “Pide,” this traditional Mediterranean flatbread is an easy, no-knead bread recipe that’s perfect for sandwiches, dipping, or simply served warm with a drizzle of olive oil.

This recipe is ideal for busy individuals because it involves minimal hands-on work just prep the dough the night before, let it rise slowly in the fridge, and enjoy fresh bread the next day. The long fermentation time adds incredible depth of flavor and a tender crumb texture.

Using just a few pantry staples like flour, yeast, salt, sugar, and milk or water, you can create an authentic, bakery style Turkish flatbread right at home. The toppings an egg wash and optional flax or sesame seeds add a beautiful finish and just the right touch of crunch and richness.

You start by combining your dry ingredients: all-purpose flour, dry active yeast, salt, and a hint of sugar to help activate the yeast. Slowly incorporate your warm milk (or water if you prefer dairy free) until a slightly wet, sticky dough forms. Don’t worry it’s supposed to be a little loose and shaggy. This dough will work its magic overnight in the fridge, slowly rising and developing flavor.

The next day, just before baking, take the dough out and let it come to room temperature for a short while. Preheat your oven to a high temperature, around 440°F (225°C), for that perfect golden finish. Lightly grease your baking pan with olive oil or butter this helps create a slightly crispy base. Then spread the dough evenly in the tray.

Once it’s spread out, gently brush the top with whisked egg for a glossy finish. You can top it with whole flax seeds, poppy seeds, or sesame seeds for extra texture and flavor, plus a sprinkle of sea salt flakes to elevate each bite.

Bake until golden and lightly puffed about 14 minutes. The result? Bread that’s soft, pillowy, and subtly rich thanks to the olive oil and egg topping. Best served warm, straight out of the oven.

Baking Tips & Tricks:

• Yeast Choice: Use dry active yeast for a slow rise. If you’re using fresh (wet) yeast, dissolve it in the milk before mixing.
• Milk vs Water: Milk gives a richer flavor and slightly softer texture, but warm water works well too.
• Brushing Alternatives: No egg? Try brushing with plain water or thinned yogurt for a different but still glossy result.
• Quick Version: Need it same day? Let the dough rise at room temperature for 1 to 2 hours. Or double the yeast for a quicker rise in just 1 hour.
• Storing: Wrap slightly warm bread in a plastic bag to keep it soft. Keeps fresh for 2 days, and good up to 5 days.
• Freezing: Freeze slices in zip-top bags for up to 6 months reheat in the oven or toaster.
• Batch Prep: Ideal for make-ahead meals, just prep the dough in the morning and bake fresh bread in the evening.

This Turkish flatbread recipe is incredibly forgiving and flexible. Whether you’re new to bread-making or a seasoned home baker, you’ll love how effortlessly this recipe comes together. Perfect for sharing, dipping, or enjoying with your favorite Mediterranean dishes!

Air Fryer Turkish Bread

0.0 from 0 votes

Course: Uncategorized

Servings

8

servings

Prep time

15

minutes

Cooking time

14

minutes

Calories

191

kcal

Total time

29

minutes

A fluffy, golden Turkish flatbread that’s easy to make with pantry ingredients and minimal effort. Great for dipping, wraps, or serving with soup and curries.

Ingredients

• 2½ cups all purpose flou

• 1 tsp dry active yeast

• ½ tsp salt

• 1 tsp sugar

• 1¼ cups milk or lukewarm water

• ½ tbsp olive oil (or butter/cooking spray/neutral oil)

• ½ whisked egg

• 1 tbsp whole flax seeds (or sesame/poppy seeds) (optional)

• 1 tsp sea salt flakes (optional)

Directions

• In a large bowl, mix flour, yeast, salt, and sugar.
• Add ⅔ of the milk and mix. Gradually add more until dough is slightly sticky but pulls from the bowl’s sides.
• Cover with plastic wrap and place in fridge for at least 12 hours.
  Before Baking (Next Day):
• Preheat oven to 440°F (225°C).
• Grease a deep 8×10” (20×25 cm) baking tray with olive oil.
• Transfer dough into the pan and spread evenly.
• . Brush with whisked egg, sprinkle seeds and sea salt (optional).
• Bake for 14 minutes or until golden. Serve warm.

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