Our famous Thermomix Turkish Pide recipe is so simple and makes 2 large, airy pides!
Serve with soup, as focaccia-style bread or to soak up the last of your favourite curry or casserole.
Say hello to our most popular (and LOVED!) Thermomix Turkish Pide recipe!
You won't believe how simple it is to make your own Turkish bread at home... using your Thermomix and ThermoServer!
Just like our Thermomix sourdough loaf, white bread loaf, chia seeds loaf and naan bread, this Turkish pide is absolutely delicious.
And we all know that you can't beat the smell of fresh bread baking in the oven!
Why You're Going To Love This Recipe
This simple Turkish Pide is always a hit (and it's so simple to make!):
- Save Money - forget paying $$$ at the supermarket for expensive Turkish pide! Our recipe makes enough for 2 large pides!
- No Additives or Preservatives - making your own Thermomix Turkish Pide means that you know exactly what's going into them... ZERO additives or preservatives!
- Versatile - use the pide to make focaccias, or serve with your favourite curry, casserole or soup.
- Freezer-Friendly - make the pide ahead of time and freeze until required. Simply reheat in the oven from frozen.
What You Need
Our Thermomix Turkish Pide is made using a handful of pantry staples:
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Yeast - use a sachet of dried instant yeast. Ensure that the yeast is in date before using.
- Sugar - I generally use raw sugar or caster sugar.
- Bakers Flour - for the best result, I recommend using Bakers flour instead of plain flour as it has a higher protein content making it perfect for breads, loaves, pide and scrolls.
- Salt - sea salt
- Olive Oil - use a mild olive oil
- Plain Yoghurt - use a good quality, thick natural or greek yoghurt
- Egg - for brushing over the top of the pide
- Sesame Seeds or Poppy Seeds - for sprinkling on top!
Step By Step Instructions
It's so simple to make Thermomix Turkish Pide! So let's go!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Activate The Yeast
Combine the yeast, water and sugar together.
Step 2 - Mix & Knead
Add the remaining ingredients and mix to combine.
Use the Kneading function to knead the dough for 2 minutes.
Step 3 - Allow The Dough To Rise
Place the dough into a greased ThermoServer and leave in a warm spot to rise.
If you don't have a ThermoServer, you can use a large greased bowl with a tea towel over the top.
After 30 minutes, the dough should start looking like this...
Step 4 - Assemble The Pide
Divide the two into 2 equal portions.
Stretch each portion out to a rectangular shape and place onto a baking tray.
Brush with a lightly beaten egg and sprinkle with sesame seeds.
Allow to rise for a further 30 minutes.
Bake until golden and crunchy on the outside!
Expert Tips
Follow our top tips for the perfect Thermomix Turkish Pide!
- Ensure your yeast is active and in date before using.
- Use Bakers flour instead of plain flour as it has a higher protein content which makes it perfect for breads, loaves, pide and scrolls.
- Allow the dough to rise in a greased ThermoServer. If you don't have a ThermoServer, you can use a large greased bowl with a tea towel over the top.
- Place the ThermoServer (or bowl) in a warm spot to rise.
- Don't skip the second rise on the baking tray - this gives the pide it's delicious airy holes inside!
- Store at room temperature, wrapped in a tea towel or in a bread bag, for up to 2 days.
- Freeze for up to 2 months.
FAQs
Yes! This is what will give you a light fluffy Turkish pide with airy holes inside!
You can place the dough into a large greased bowl, place a tea towel over the top and put the bowl in a warm spot.
You 'can' however, Baker's flour will give you the best possible breads, loaves and pides.
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Thermomix Turkish Pide
Equipment
- Thermomix
- ThermoServer
- Oven
- Baking Trays
Ingredients
- 7 g dried yeast
- 10 g sugar
- 250 g lukewarm water
- 450 g bakers flour
- 1 teaspoon salt
- 40 g olive oil
- 40 g plain yoghurt
- 1 egg , lightly beaten
- 1 tbs sesame or poppy seeds for sprinkling
Instructions
- Place the yeast, sugar and water in the TM bowl.
- Mix for 40 seconds, 37 degrees, Speed 3 or until the yeast has dissolved.
- Add the flour and salt, oil and yoghurt to the yeast mixture. Mix for 6 seconds, Speed 6.
- Knead for 2 minutes using the Interval/Kneading function.
- Form the dough into a ball and place into a lightly greased ThermoServer (or a warm spot) to allow the dough to prove for at least 30 minutes.
- Divide the dough ball into 2 equal portions.
- Stretch each portion into a long rectangle.
- Place the pides onto a baking paper lined tray.Brush lightly with the beaten egg and sprinkle with sesame or poppy seeds.Allow the pides to prove for a further 30 minutes.
- Place the tray into a cold oven.Turn the heat up to 230 degrees and cook until the side is golden brown and sounds hollow.
Notes
- Ensure your yeast is active and in date before using.
- Use Bakers flour instead of plain flour as it has a higher protein content which makes it perfect for breads, loaves, pide and scrolls.
- Allow the dough to rise in a greased ThermoServer. If you don't have a ThermoServer, you can use a large greased bowl with a tea towel over the top.
- Place the ThermoServer (or bowl) in a warm spot to rise.
- Don't skip the second rise on the baking tray - this gives the pide it's delicious airy holes inside!
- Store at room temperature, wrapped in a tea towel or in a bread bag, for up to 2 days.
- Freeze for up to 2 months.
Helen says
After splitting the dough in two rectangles do i roll them into a log before baking?
Sara Bahry says
Probably the best and easiest. I don't split the dough though I make 1 bread out of it.
Thanks 😇
Lucy says
Great idea!
Filiz says
New to thermo, is there a way I can get this recipe on the cookidoo app? Or do you all just follow the instructions manually...
Cheers
Lucy says
Hi Filis, thanks for checking - it is in breach of copyright to upload any 3rd party recipes (including ALL of ours) to Cookidoo. The ONLY recipes that you can upload to cookidoo are those on the recipe community website or those that you have personally developed/created yourself. Thermomix is very clear on this and your consultant should have explained it to you when you bought your Thermomix. I hope that explains things for you!
Rebecca Staveley says
I think my oven my have been too high. They browned so much but still a bit doughy - didn’t stop us eating it 🤣
Penny says
I had to add a little extra flour but it turned out perfectly and the family begged for more. Great result!
Joy Trainor says
Mine is in oven now, how long will it take to cook? It looks good, also made bubaganosh as I had an abundance of Japanese egg plants, so can’t wait!
Lucy says
Hi Joy, as all ovens are different (and it depends on the size of your pide) just cook until they're golden brown and sound hollow!
Kate says
Just to anyone else reading this. I made a batch this morning using the Lighthouse Bread and Cake flour. Followed instructions and it turned out perfectly. So perfectly, we wanted more. This afternoon’s batch used Laucke bread mix flour. Cake mixture texture resulted. Disclaimer: it could certainly be operator error!!!
Lucy Mathieson says
Great to know!! Thank you!!! xx
Paul says
I decided to make these today. I needed a little more flour as the dough was sticky and devided it into four. Turned out excellent thankyou ?
Dave says
Perfect doh ! Cant wait to get it in th oven 🙂
Tania says
Umm.... mine turned out like cake batter! What did I do wrong? There is no way I could tip it onto a floured board.... it is liquid!
Lucy says
Hi Tania,
That's so strange! I would simply add in a little more flour. Not sure what went wrong there - I've been using this recipe for ages and have never found that. Although the mixture will be a little sticky. 🙂