Sourdough Turkish Pide Bread


In the Netherlands there are quite a few Turkish bakery’s and supermarkets and all of them sell this incredible Turkish pide bread, when its fresh from the oven the outside will be a bit crispy but yet also a little chewy. The inside of the crumb is very fluffy with quite some big airpockets. The bread big and small will be used to make all kinds of sandwiches of which the döner kebab sandwich is one I crave the most, but also cut up in to cubes with some good olive oil and a nice glass of wine as an appetizer will do for me. 

The dough is actually just a simple basic white sourdough with 62% hydration and 20% liquid starter. The thing that makes it special is the paste that is spread on top. It is made with flour, water, sugar and olive oil. I will explain in the recipe how to make this paste. Some Turkish bakers use a kind of eggwash which is fine too, I learned it this wat and I like this a lot. Maybe I will do some research in the future or maybe if you are a Turkish baker and you want to hook me up please do. 


For the dough

  • 350 gram bread flour
  • 210 gram water
  • 70 gram strong starter
  • 7 gram salt

For the paste (10-15 breads)

  • 355 gram water
  • 60 gram water (yes you’ll need both but not together)
  • 35 gram flour
  • 25 gram olive oil
  • 25 gram sugar

Some white and black sesame seeds or nigellaseeds for decoration.

First step is to make a dough the usual way, make sure you develop a nice gluten structure. if you are working with autolyse it will take a bit longer than when you choose to do an all the way mixing.

When your dough is ready let it bulk proof for around 4-6 hrs till nice and puffed. Give the dough its usual 3 sets of stretch and folds in the first one and half hour to develop a nice strong dough. When you are done with the 3 sets of stretching and folding make sure you end up with a nice boule and immediately load it seem side up into a floured round banetton so it can proof nicely.

While the dough is proofing you will need to prepare the paste, for this you bring the large portion of water to a boil, Mix the other portion with the flour in a separate bowl, when the first part is boiling you add the flour mixture to the boiling water while you will keep stirring. it will gelatinize and cook the flour and turn in to a blurry mass. Take this of the heat and stir in the olive oil and the sugar and set aside to cool.

Pre-heat the oven to 240C about an hour before you are ready to bake the bread. When your dough has risen and proofed for around 4 hours turn it over on to a piece of parchment paper with some course ground rice flour or semolina on it, you need to be able to stretch the dough a little without it sticking to the parchment paper.

Stretch the dough to a circle about 25/30 cm wide, dip your hands in to the flourpaste and coat the top of the dough with it. You don’t want to over coat it with a layer that is too thick it should just cover the dough.

When the whole dough has been covered with the paste be sure your hands are still covered too. Now its time to make the diamond shapes in the dough. First dimple the dough, as like you are going to make pizza, fully around the outer edge of the dough leaving about 2 cm at the edges. Don’t apply any pressure to the center of the dough, you should just create an outer edge.

Then continue with the first set of lines, i recommend to make 4 or 5 lines by pressing down with the tips of your fingers, be careful not to push through the dough. Turn the bread a little less than 90 degrees and make another 4 or 5 lines to get the diamond shapes, if you prefer to go easy and makes squares that will be just as good.

When this step is completed its a matter of decorating the bread with some mixed sesame/nigella seeds to your liking.

Slide the dough into a well preheated oven at 240C, lower the temp to 230C and bake for around 20 minutes or until nice and golden colored.

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  1. wiro nillesen says:

    Hoi, you bake very nice bread.
    I am active with a new kind of cereal, maybe you want to try it.
    It is a natural crossing between durum and wild barley, the name is Tritordeum.
    Normaly it is from the Mediterranean, but this year it grown for the first time in Holland.
    I an sent you a free sample

    1. Rudy Author says:


      thanks for the kind words, havent heated about this cereal yet but always curious to learn more.
      please contact me at to work out how we can arrange this collaboration

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