Turkish bread usually refers to a few popular types, depending on context. Here’s a quick overview, plus the most common one people mean 👇
Most common Turkish breads
Ekmek
- Everyday Turkish white bread
- Round or oval, crusty outside, soft inside
- Similar to a rustic European loaf
- Served with almost every meal
Pide
- Oval, flat bread
- Slightly chewy, lightly crisp
- Often sprinkled with sesame or nigella seeds
- Very popular during Ramadan (Ramazan pidesi)
Lavaş
- Thin, soft flatbread
- Used for wraps (dürüm) and kebabs
- Flexible, similar to tortilla but softer
Bazlama
- Thick, pan-cooked flatbread
- Soft and fluffy
- Common in villages and homes
Simple Turkish Pide recipe (home version)
Ingredients
- 4 cups all-purpose flour
- 1½ cups warm water
- 2 tsp dry yeast
- 1 tsp sugar
- 1½ tsp salt
- 2 tbsp olive oil
- Sesame or nigella seeds (optional)
Steps
- Mix warm water, sugar, and yeast. Let foam (5–10 min).
- Add flour, salt, and olive oil. Knead until soft and slightly sticky.
- Cover and let rise 1 hour (until doubled).
- Divide dough, shape into oval loaves.
- Brush with water or egg wash, press a crisscross pattern with fingers.
- Sprinkle seeds.
- Bake at 220°C / 430°F for 12–15 minutes until golden.
If you want, I can:
- Give a traditional Ramadan pide version
- Compare Turkish bread to Greek or Middle Eastern breads
- Help you find which bread matches a dish you’re cooking
Just tell me 😊
