Bread Story
Known as the pride of Turkish bakeries, pide is instantly recognisable by its oval shape, soft airy crumb and beautifully patterned crust. Fresh from the air fryer, it's wonderfully crisp around the edges, light in the middle and perfect for dipping into hummus, wrapping around kebabs or serving alongside grilled meats. Once warm from the basket, it's almost impossible to leave alone.
You’ll Need
Makes 2 medium pides
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
300ml warm water
2 tbsp olive oil
100g Greek yoghurt
Glaze
1 egg yolk
1 tbsp natural yoghurt
1 tbsp water
Topping
1 tbsp sesame seeds
1 tsp nigella seeds
Optional but Dangerous
Garlic butter
Hummus
Tzatziki
Lamb kofta
Chicken shawarma
Method
In a large bowl, combine the flour, yeast, sugar and sea salt.
Add the warm water, olive oil and Greek yoghurt, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for about 1 hour, or until doubled in size.
Divide the dough into two equal pieces.
Shape each piece into an oval approximately 25cm long and place onto baking paper.
Cover and leave to prove for another 30 minutes.
Mix together the egg yolk, yoghurt and water to make the glaze.
Brush generously over each loaf.
Using your fingertips, gently press the traditional criss-cross pattern across the surface without pressing
right through the dough.
Sprinkle with the sesame and nigella seeds.
Preheat the air fryer to 180°C.
Air fry each pide for 14–18 minutes, until beautifully golden with a lightly crisp crust and soft centre.
Leave to cool for 10 minutes before tearing into generous pieces.