A classic Turkish Ramadan flatbread with a soft crumb, patterned top, sesame and nigella seeds.
28 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mix the warm water, yeast, and sugar and wait 6 minutes for it to foam.
Add the flour, salt, and olive oil, then knead an elastic dough.
Cover the dough and rest it until it increases in volume.
Shape the dough into a round on parchment paper and press the pide pattern with your fingertips.
Whisk the yogurt and molasses, brush over the surface, and sprinkle sesame and nigella seeds.
Bake at 230°C until the pide rises and browns.
💡 Tip: Lightly oil your fingertips while pressing the pattern; the dough will not stick and the squares stay clearer in the oven.
🍽️ Serving suggestion: After baking, rest under a clean cloth for 5 minutes and serve hot with soup or breakfast dishes.
~230
kcal calories
7
g protein
45
g carbs
3
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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