Pide (Turkish Bread)

Pide (Turkish Bread)

The bread used in Berlin-style Döner Kebabs.

14" circular loaf

Time: 2 hrs 25 mins

Ethan ChlebowskiBy Ethan Chlebowski

I developed this bread recipe for my Döner Kebab video, which explored how to recreate Germany’s most popular street food at home.

Once you’ve made this bread, you’re ready to make the full doner kebab recipe.

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Starter

    • milk
      200 g
    • bread flour
      120 g
    • instant yeast
      10 g
    • sugar
      4 g
  • Dough

    • bread flour
      415 g
    • water
      245 g
    • olive oil
      40 g
    • salt
      5 g
  • Egg wash & toppings

    • egg yolks
      1
    • water
      30 g2 spoonfuls
    • nigella seeds
      a sprinkle
    • sesame seeds
      a sprinkle

Method

Step 1: Prep the starter & mix the dough

Warm milk in the microwave for 30 seconds. Combine milk, flour, yeast, and sugar in a large bowl. Stir until dissolved.

Let the mixture stand for 10 minutes until a light foam appears and small bubbles are visible.

  • Proofing is done to test yeast viability. If there is no foam or bubbles, discard and use new yeast.

Add all of the dough ingredients to the starter. Mix until everything is hydrated and it begins to come together. Let it rest for 30 minutes.

Step 2: Folding & bulk fermentation

Perform a “stretch-and-fold” by grabbing a corner of the dough, lifting straight up to stretch the dough as high as it will go without tearing, and folding it over to the other side.

Rotate the bowl a quarter turn at a time and perform three more reps of stretch and folds, which will help develop the gluten in the dough without having to it.

  • Turn the dough over, loosely shape it into a ball, cover, and let it rest for another 25-30 minutes.

Step 3: Shaping & proofing (second ferment)

Oil or place parchment paper on a circular 14” pizza pan or rectangle baking sheet. Turn the Pide dough into the pan and gently work it into a circle.

If the dough is springing back from the edges of the pan, cover and let it rest for 15-20 minutes before gently working it to the edges of the pan (or 14” circle shape if using a baking sheet)

  • Cover the pan and let the Pide proof for another 30 minutes.

Meanwhile, preheat the oven to 450°F/232°C.

Step 4: Dimple & add egg wash, toppings

Dimple the proofed dough with wet fingers by gently pushing to the bottom of the pan, but avoid accidentally going through the dough.

Whisk the egg yolk and water together with a fork until it emulsifies, about 2-3 minutes. Brush the egg wash evenly over the dimpled Pide.

Evenly sprinkle the surface with the sesame and nigella seeds.

Step 5: Bake

Slide the pan onto the middle rack of the preheated oven and for 20-25 minutes or until golden brown on top. Remove from the oven and transfer to a wire rack.

  • If using for döner right away, let it rest under a cloth on a wire rack (which will and soften the bread) for 5 minutes before slicing it into large triangles.
  • If reheating later for döner kebab: Place a triangle in a wet paper towel. Microwave for 30 seconds. Toast in a pan and flatten with a press or another pan before assembling.

Enjoy.

LET'S COOK!

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