Name: Turkish Sesame Flatbread
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 320 ml warm water; 7 g active dry yeast; 60 g yogurt; 3 tbsp olive oil; 1 tsp salt; 1 tsp sugar; 4 tbsp sesame seeds; 1 piece egg yolk; 2 tbsp milk

Susamlı pide has been a staple of Turkish bakeries for generations, traditionally baked in wood-fired ovens that give it a distinctive smoky aroma. This beloved flatbread represents the heart of Turkish bread-making tradition, where simple ingredients transform into something extraordinary. The bread offers a perfect balance of textures - a golden, slightly crispy exterior that yields to a pillowy soft interior. Each bite delivers the warm, nutty essence of toasted sesame seeds, complemented by the subtle tang of yogurt in the dough. The aroma alone will transport you to a bustling Turkish bazaar, where the scent of fresh bread mingles with spices. This flatbread shines as a versatile accompaniment to meals, perfect for scooping up dips, wrapping around grilled meats, or simply enjoyed warm with a drizzle of olive oil. The sesame seeds not only add flavor but create beautiful golden spots across the surface, making each loaf visually appealing. When you tear into a fresh piece, you'll notice the steam rising from the soft crumb, and the way the bread springs back when gently pressed. It's best served warm from the oven when the sesame aroma is at its peak, though it remains delicious at room temperature throughout the day.

Ingredients

Instructions

Activate the yeast

Dissolve the yeast and sugar in warm water (around 37°C) in a large mixing bowl. Let it sit for 8-10 minutes until foamy and bubbly on top, which indicates the yeast is active. Do not use water that's too hot as it will kill the yeast.
Make the dough

Add yogurt, 2 tbsp olive oil, and salt to the yeast mixture. Gradually mix in the flour using a wooden spoon until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Do not add too much flour or the bread will be dense.
First rise

Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 60-75 minutes until doubled in size. The dough should spring back slowly when gently poked. Do not let it over-rise or the texture will be compromised.
Shape the flatbreads

Punch down the dough and divide into 4 equal pieces. Roll each piece on a floured surface into oval shapes about 20cm long and 1cm thick. Place on parchment-lined baking sheets and let rest for 20-25 minutes until slightly puffed. Do not roll too thin or they won't be fluffy.
Add toppings

Mix egg yolk with milk to create a wash. Brush the surface of each flatbread evenly with the egg wash. Sprinkle sesame seeds generously over the top, pressing them gently into the surface. Do not skip the egg wash or the seeds won't adhere properly.
Bake the flatbreads

Preheat oven to 220°C. Bake for 12-15 minutes until golden brown and the sesame seeds are toasted. The bread should sound hollow when tapped on the bottom. Do not overbake or the bread will become dry and hard.

Tips

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Cooking Tips

Create steam in the oven by placing a pan of hot water on the bottom rack - this helps achieve a softer crust and better rise.

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Alternatives

Replace yogurt with sour cream for a tangier flavor, or use whole wheat flour for half the bread flour for a nuttier taste and denser texture.

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Serving & Storage

Serve warm with Turkish tea, cheese, and olives for breakfast, or alongside kebabs and stews. Store in a sealed bag for up to 3 days, and reheat briefly in the oven to restore softness.