Turkish Flatbread (Pide)

This worked really well! I made half the dough and the bread got delightfully light and fluffy. Add some nigella and sesame on top for even better taste! Definitely don't roll it out though, use your fingers and try to be as gentle with the dough as possible. I would also suggest using less water and only adding it very carefully - if the dough just sticks together it's right. When making it in the food processor and adding water very gently, a nice, non-sticky dough clump formed almost immediately which then rose beautifully in 1,15 hours.

This was the first bread I ever tried to make. I used it to make turkisH cheese pide, called peynirli pide, and it came out brilliantly.

I made a half batch of this lovely bread. I found it to be sticky as noted in recipe and kneaded it with lots of extra flour to get the desired results. It wasn't quick, but neither was it difficult. My end result was 4 large flatbreads that were crispy on the outside and soft and light on the inside I did really enjoy the flavor. The next day the bread reminded me of crackers until I reheated it in the microwave briefly. It softened beautifully. Thank you for sharing this recipe which I paired with recipe #473314 for a lovely breakfast. Made for NA/ME

I made this in my bread maker - just added up all the ingredients and put them in on dough setting. I had to use quite a lot of flour when it came out, so I could handle it. I then shaped the flatbreads & sprinkled various toppings on each: sea salt, sesame seeds, oregano, caraway seeds. All of them were delicious, eaten still hot, with a bit of butter, or when cold, with a dip. I'll be making this one again, definitely.

Dough rose beautifully, did however remain sticky, and I pressed in down. Was crispy on outside, and very light bread. I was expecting a little chewier inside.