Turkish bread

Here’s a delicious and soft Turkish Bread (Vegan) recipe — inspired by traditional pide and bazlama — made entirely plant-based! This bread is pillowy, slightly chewy, and perfect with dips, soups, or filled with falafel and veggies. 🫓✨

🇹🇷 Vegan Turkish Bread (Pide-style or Bazlama-style)

Servings: 4–6 flatbreads
Prep time: 10 min (plus 1 hr rise)
Cook time: 5–6 min per bread
Totally egg-free, dairy-free, and no fancy ingredients needed

Ingredients:

2 cups all-purpose flour (or 50/50 whole wheat and white)
1 tsp salt
1 tsp sugar
2 tsp instant yeast
¾ cup warm water (not hot – just warm to the touch)
2 tbsp olive oil or neutral oil (plus more for cooking)

Optional Topping (Traditional Look):

1 tbsp plant milk + 1 tsp olive oil (for brushing)
Sprinkle of sesame seeds or nigella seeds (optional)

Instructions:

Mix the dough: In a large bowl, combine flour, salt, sugar, and yeast. Stir in warm water and olive oil until a sticky dough forms.
Knead: Knead on a floured surface for 5–7 minutes until smooth and elastic. (You can also do this in a stand mixer.)
First rise: Place dough in a lightly oiled bowl, cover with a towel, and let rise for about 1 hour, or until doubled.
Shape: Punch down the dough and divide it into 4–6 balls. Roll each into an oval or round flatbread about ¼-inch thick.
Optional topping: Brush the tops lightly with a mix of plant milk and olive oil, then sprinkle with sesame or nigella seeds.
Cook:
- For bazlama-style: Cook each bread in a hot dry skillet over medium-high heat for 2–3 minutes per side until puffed and golden.
- For oven-baked pide-style: Preheat oven to 450°F (230°C). Place on a baking sheet and bake for 8–10 minutes until golden.
Serve warm with hummus, vegan yogurt dips, soups, or as sandwich wraps.

💡 Tips:

Make them smaller for vegan gyros or wraps.
Add garlic and herbs to the dough for extra flavor.
Freeze cooked bread for up to 2 months — just reheat in a pan.

Would you like a stuffed version (with potatoes or spinach) or gluten-free alternative?