Traditional Turkish pide bread, also known as Fladenbrot in German, is a round or oval focaccia-like flatbread that's incredibly fluffy and easy to bake. The pillowy texture makes it a great wrapper for kebabs and sandwiches.
Add the activated yeast and olive oil, and thoroughly combine all ingredients until you have a smooth dough which will take 2-3 minutes.
3 tbsp olive oil
Cover the bowl with a damp tea towel and rest it at room temperature for 1 hour.
Remove the dough from the bowl and add it to a baking tray lined with parchment paper. Form a round flat circle, with a diameter of about 30cm. Add a check pattern with a large knife or simply add your fingertips to add dimples to the dough. Cover it with a tea towel for another 20 minutes.
In the meantime, preheat the oven to 200C/400F. Add a pizza stone if you have one.
Combine the egg yolk with milk and mix it thoroughly. Brush the top of the flatbread generously with the glaze.
1 egg yolk, 1 tbsp milk
Sprinkle sesame and/or nigella seeds evenly onto the pide flatbread and bake it on the pizza stone or a baking tray for 25 minutes until golden brown. Best enjoyed while it's still warm!
1/2 tsp white sesame seeds, 1 tsp black sesame or nigella seeds
To create a crisp base, bake the Turkish bread on a pre-heated pizza stone in the oven or on a baking tray at a lower rack in your oven.The taste of nigella seeds can hard to get or too strong in taste. You can easily substitute them with black sesame seeds for a similar look but a milder taste.You can make 1 large or 4 smaller flatbreads with this recipe. Smaller ones are perfect for doner kebabs and sandwiches.