This gluten-free Turkish bread is soft, flexible, and very easy to make! This Turkish pide is so moist and fluffy, I could hardly tell its difference from the 'regular' Turkish bread. If you can't have yeast, check out my unleavened gluten-free lavash bread instead.
This bread is made with yeast, yet, it is very similar to flatbread. Another popular yeasted Middle Eastern bread is called gyro or pita which is baked or fried and then separated into pockets to be stuffed with fillings.
This Turkish pide is often eaten in a company as a pull-apart bread along with salads, soups, and stews. Great as a Game Day side with some savory sauce!
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Ingredients
Gluten-free flour - I used my homemade millet mix but any other gluten-free flour blend will work! If you can't have starches, check out my no-starch whole grain millet gluten-free loaf , 100% almond flour bread, or this sorghum flour loaf.
Psyllium husk - you can use whole husks or coarsely ground powder, I don't recommend using super fine flour as it behaves differently. Read my 'psyllium husk in baking' guide for more details.
Yeast - I always use fresh yeast but dry active or instant yeast will work, too! I find fresh yeast works the best.
Sesame seeds - here is a list of the 9 best substitutes for sesame seeds if you ran out of them!
Substitutes
For vegan Turkish bread use plant-based milk and maple syrup egg wash (2 tablespoon of milk + 1 teaspoon of maple syrup).
I don't recommend substituting psyllium husk as this is the key ingredient to making this Turkish bread soft and fluffy. If you are allergic to psyllium, check out my bread recipe made with Konjac binder.
Flour - if you can't have starches, I have a few bread recipes without them. Here is a low-carb bread with almond flour, millet flour sandwich loaf, and rice flour bread.
Step-by-Step Instructions
Step 1 - Mix the dough
If your milk and water are cold, warm them up in a microwave until slightly warm, Then, add water, oil, milk, psyllium husk, sugar, and yeast to a medium bowl and whisk to combine. Leave for 1-2 minutes to let psyllium gel form.
Once the psyllium mixture has thickened into a gel, add it to a large mixing bowl along with the flour and salt. Bring the dough together by hand (you can also use a mixer if you prefer), then scrape the sides to bring the dough into a ball.
Leave the dough to rise for about an hour. It should rise significantly, if your dough is not rising, that might mean that your yeast is expired or you need more yeast to raise the dough. The effectiveness of the yeast also varies from brand to brand.
Step 2 - Shape the pide
Start preheating the oven to 350F/175C. Transfer the dough onto a floured piece of parchment paper, dust it with flour, and shape it into a ball. If the dough sticks to your hands, flour it more. Then, press the ball into a 9-10 inch (25-26cm) flat circle with your hands. You can use a rolling pin if you prefer.
Using your finger, poke the dough in a circle and then diagonally to create the traditional Turkish bread pattern. Finally, brush the bread with oil or an egg wash and top with sesame seeds. Let the dough rest for a few minutes until the oven is done heating. While the first bread is baking, shape the second one.
Step 3 - Bake
Place a baking dish with water in the bottom of the oven to create extra steam that will allow for a better rise. Bake the bread for 25-30 minutes until lightly brown and the toothpick comes out without much raw dough sticking to it.
Let the bread cool for 10-15 minutes and enjoy fresh! You can store the bread at room temperature for 2 days, in the refrigerator for 3-4 days, and in the freezer for up to 3 months. Keep the bread covered or in an air-tight container/bag.
Expert Tips
- Don't add extra flour if you think the dough is too sticky. You will be able to work with it and the dough needs to be this sticky for the soft and fluffy texture.
- Poke the pattern once again after brushing the dough with oil/egg wash to reinforce it.
- Let the bread cool down before eating to let the crumb set.
- Check out the best food to serve Turkish bread with!
FAQ
Yes, place it in a bag and freeze it. To reheat pop it in the microwave for 30-60 seconds!
Did you add more flour than the recipe called for? If so, the bread will turn out harder. The dough should be very sticky but you will be able to work with it by flouring your hands and the working surface.
Make sure your yeast is active and not expired. Some brands will work better than others, so if your yeast is active but doesn't work well, try another brand or increase the amount of yeast next time.
You can! Add some oil and fry until golden brown. I haven’t tried this method but I believe it should work.
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📖 Recipe
The Best Gluten-Free Turkish Bread
Equipment
- 1 bench scraper (optional)
- 1 digital scale (optional)
- 1 whisk
Ingredients
- 200 grams milk use plant-based milk for vegan version
- 160 grams water
- 2 tablespoon oil olive or vegetable oil
- 18 grams psyllium husk whole husks, if using coarse powder, use 15 grams, read ‘psyllium husk in baking’ guide for more details.
- 2 teaspoon sugar
- 7 grams instant yeast
- 360 grams gluten-free flour I used my homemade millet mix which would be 40% millet flour, 30% sorghum flour, 20% potato or cornstarch, 10% tapioca starch
- 2 teaspoon salt
You Will Also Need
- 1 egg for the egg wash or oil for the vegan version
- sesame seeds for topping
Instructions
Mix the dough
- If your milk and water are cold, warm them up in a microwave until slightly warm, Then, add water, oil, milk, psyllium husk, sugar, and yeast to a medium bowl and whisk to combine. Leave for 1-2 minutes to let psyllium gel form.
- Once the psyllium mixture has thickened into a gel, add it to a large mixing bowl along with the flour and salt. Bring the dough together by hand (you can also use a mixer if you prefer), then scrape the sides to bring the dough into a ball.
- Leave the dough to rise for about an hour. It should rise significantly, if your dough is not rising, that might mean that your yeast is expired or you need more yeast to raise the dough. The effectiveness of the yeast also varies from brand to brand.
Shape the breads
- Start preheating the oven to 350F/175C. Transfer the dough onto a floured piece of parchment paper, dust it with flour, and shape it into a ball. If the dough sticks to your hands, flour it more. Then, press the ball into a 9-10 inch (25-26cm) flat circle with your hands. You can use a rolling pin if you prefer.
- Using your finger, poke the dough in a circle and then diagonally to create the traditional Turkish bread pattern. Finally, brush the bread with oil or an egg wash and top with sesame seeds. Let the dough rest for a few minutes until the oven is done heating. While the first bread is baking, shape the second one.
Bake
- Place a baking dish with water in the bottom of the oven to create extra steam that will allow for a better rise. Bake the bread for 25-30 minutes until lightly brown and the toothpick comes out without much raw dough sticking to it.
- Let the bread cool for 10-15 minutes and enjoy fresh! You can store the bread at room temperature for 2 days, in the refrigerator for 3-4 days, and in the freezer for up to 3 months. Keep the bread covered or in an air-tight container/bag.
Maayke says
This bread looks amazing!! I love serving Turkish bread with homemade dips and pesto, so I can't wait to try this recipe.
Natashashome says
Yes! I also love it with soups. Happy baking!
Tahila says
Great recipe, cant wait to try it.
Natashashome says
Hi Tahila! Thank you for your comment!
Rob says
This looks SUPER simple I need to try this so I am saving the link 🙂
Natashashome says
It is very simple! Happy baking 🙂
Hayley says
It looks amazing! I’m not a baker normally and I want to try it.
Natashashome says
Hi Hayley! It is so simple, I am sure you can make this!
Katherine McLee says
This sounds amazing and not too complicated! I love the expert tips included as adding extra flour would absolutely be something I would have done!
Natashashome says
Hi Katherine! Thank you, yes, adding extra flour would make the bread really hard to chew!
Kirsten Smith says
Looks good!
Pastor Natalie (ExamineThisMoment) says
This looks and sounds really good. Thank you for sharing this delicious easy to make bread recipe. 🤗
Pastor Natalie (ExamineThisMoment)
Letstakeamoment.com
Nadia says
I am trying this for the first time today. Is it supposed to yield 2 breads or one? The instructions seem to be missing a step to divide the ball into two. I went ahead and did that since it seems the recipe is supposed to create two breads. Just wondered if you could clarify, thanks! I’m looking forward to eating this.
Natasha Levai says
Hi Nadia! Thank you for pointing it out, I will need to go back and edit the instructions! You can either make one bigger bread or 2 smaller ones.