Preparation time
2h 0min
Total time
2h 15min
Portion
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Level
medium
- TM 6
- TM 5
- TM 31
published: 2011/07/25
changed: 2024/08/21
Ingredients
Turkish Pide Bread
- 1 tablespoon dried yeast, (2 x 7 g sachets)
- 1 level tsp caster sugar
- 125 g Milk
- 90 g bakers flour
- 250 g water, lukewarm
- 40 g extra virgin olive oil
- 390 g bakers flour
- 1 teaspoon salt
- 1 egg
- 25 g Milk
- 2 level tsp nigella seeds, sesame seeds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place yeast, sugar and 125g milk into TM bowl. Mix for 2mins at 37 degrees on speed 2.
Add 90g bakers flour and mix for 1 minute at 37 degrees on speed 2. Leave in bowl approx 30 mins to form a "sponge"
Add remaining water, bakers flour, oil, and salt to mixture. Combine for 10 seconds on speed 5. Set dial to closed lid position and knead for 4 minutes on interval speed/dough function.
Turn out onto well floured thermomat or into a large oiled bowl. The mixture is very sticky! Wrap in thermomat (or cover bowl with damp teatowel) and leave at room temp for approx 1 hour, or until doubled in size.
(From this point, you can either proceed with baking bread, or refrigerate for 24 hours for later use. Take out of fridge 1 hour before continuing so that it can warm to room temp).
Turn on oven to preheat to 220 degrees C.
Line baking tray with baking paper.
Divide dough into 2 pieces, handling lightly to retain some rise. Shape each piece into a "round" approx 20cm diameter.
As you lift each 'round' onto baking tray, stretch slightly into an oval approx 30cm long by 15cm wide. Cover with damp tea towel, oiled cling wrap, or thermomat and leave to rise for approx 30 mins.
Place egg and milk into TM bowl. Mix for 5 seconds on speed 5. Brush egg mixture liberally over bread surface. Using your fingertips, make deep indentations across and down the dough, leaving a narrow border. Sprinkle with nigella or sesame seeds.
Bake 10-12 minutes until surface is golden brown. 
Tip
Keep in mind that air temperature will influence rising/ proofing times. Warmer air temp will speed up the process. In colder air, you may need to allow a little more time. 😊
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Amazing Recipe, Thanks
This Turkish bread is SO good!
Thank you for an easy, delicious recipe. Followed the recipe to a tee.
Like others, I was freaking out a bit as the dough is so wet and sticky but the result was worth the angst. 😅
Made one loaf and saved the rest of the dough in the fridge for tomorrow.
Two loaves turned out really well. Sliced and froze for hubby's luncheon options - fine meal starters.
I cooked this today, It's amazing. I was about worried about how sticky the dough was(super sticky) but it turned out really well. I cooked half straight away and did the other half the next day. It was defenitly better texture on the first day. I reccomend putting some salt on top before you bake it!
IHeartBread: Your bread looks fantastic! So glad you enjoyed.
I had a hankering for turkish bread for mother's day so decided to give this recipe a go. I have never made turkish bread before, but this recipe was so easy and it turned out beyond my wildest expectations! I will definitely be making this bread again, will probably never buy store bought turkish bread again!
Great recipe. Yum! I made this in the TM6 and used the same settings given above. It's so delicious! After I floured the mat I added some semolina to the mat, which was a stroke of genius (I highly recommend it). I also topped it with rosemary, sea salt and fresh garlic finely chopped. I like more bubbles/air, and the one I made today was a little more on the dense side... but the flavour was on point, and the texture was good, so I think it comes back to user variation. I think it was my proofing time and shaping (I was too rough, and it was slightly under proofed). It was very nice regardless, and a definite winner. Thank you!!
This recipe was a little bit more fiddly than the previous recipe I tried but I think it was well worth it. I started investigating Turkish 'rolls' because my family were 'addicted' to the Aldi Turkish Rolls and in trying to reduce plastic waste I thought I would go down the make your own path as long as the quality was not compromised ... They are in the oven at the moment ... looking really good.
Gadget Girl 293
This was absolutely truly amazing . Thank
you so much xxx
So lovely. Took a few hours from start time to finish - but that was mainly rising time.
It has come out so beautiful and soft on the inside!