Turkish Pide (Sesame Herb Flatbread)

A soft, golden Turkish-style flatbread with a dimpled/grid surface, sesame seeds, and fresh herbs.

Ingredients (makes 1 large round pide or 2 smaller ones)

Dough

• 3 cups (360 g) all-purpose or bread flour
• 1 cup (240 ml) warm water (about 110°F / 43°C)
• 2¼ tsp (7 g) instant yeast
• 1 tsp sugar
• 1½ tsp salt
• 2 Tbsp olive oil or neutral oil
• Optional: 1 Tbsp yogurt or milk for extra softness

Topping

• 1 egg yolk beaten with 1 Tbsp water or milk (egg wash)
• 2–3 Tbsp white sesame seeds
• 1–2 Tbsp black sesame seeds (optional)
• 2–3 Tbsp chopped fresh parsley, cilantro, or a mix of herbs
• Optional: nigella seeds, flaky salt, or a little melted butter after baking

Instructions

1. Make the dough
   In a large bowl, mix the warm water, yeast, and sugar. Let sit 5 minutes until foamy.
   Add the flour, salt, oil (and yogurt if using). Mix until a soft dough forms, then knead 6–8 minutes until smooth and elastic.
   Place in a greased bowl, cover, and let rise until doubled, about 1–1½ hours.
2. Shape
   Punch down the dough and roll or stretch it into a large circle (about 12–14 inches / 30–35 cm) on a piece of parchment paper.
   Transfer the parchment to a baking sheet or pizza stone.
   Using a sharp knife or dough scraper, score a deep diamond or grid pattern across the surface (cut about halfway through the dough, not all the way to the bottom).
3. Top & final proof
   Brush the surface generously with the egg wash.
   Sprinkle evenly with white and black sesame seeds and the chopped herbs, pressing them gently so they stick.
   Cover and let rise 20–30 minutes until slightly puffy.
   Preheat the oven to 425–450°F (220–230°C).
4. Bake
   Bake for 15–20 minutes, until deep golden brown and the edges are crisp.
   Optional: brush with a little melted butter or olive oil right after baking for extra shine and flavor.
5. Serve
   Cool for a few minutes, then slice or pull apart along the scored lines. Best eaten warm.

Tips

• For a more traditional boat-shaped pide, shape the dough into an oval and fold/crimp the edges.
• You can add a simple topping (cheese, spiced meat, or spinach) in the center before baking if you want a filled version.
• Leftovers reheat well in a hot oven or toaster oven to restore crispness.
• For extra flavor, mix a little garlic or za’atar into the egg wash.

Soft inside, golden and seedy on top — classic Turkish-style flatbread. Enjoy!