At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 pide slices
• Prep time: 20 minutes, plus 2 hours rising
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 pide slices.

• Calories: 150 kcal
• Protein: 6 g
• Carbohydrates: 27 g
• Fat: 3 g
• Sodium: 394 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Dough

Have these measured and ready before you begin.

• about 3 U.S. cups (700 ml by volume) all-purpose flour
• about 1 1/4 U.S. cups (300 ml) room-temperature water
• 6 g fresh yeast (0.2 oz)
• 2 level teaspoons (10 ml) salt

For Dissolving the Salt

• About 67 ml water (about 1/4 U.S. cup plus 1 teaspoon)

For the Board and Top

• about 3/4 cup plus 1 tablespoon (200 ml by volume) oat bran

Glaze

• 1 large egg yolk
• about 1/3 cup plus 1 tablespoon (100 ml) plain yogurt
• 2 tablespoons (30 ml) water
• 1 tablespoon olive oil

Topping

• 1 tablespoon sesame seeds
• 1 tablespoon nigella seeds (sold as nigella or black cumin seed)

Directions

1. Dissolve the fresh yeast in 300 ml room-temperature water and mix it into a well in the flour.

2. Dissolve the salt in the additional water, add it to the dough, and mix and slap-knead for about 10 minutes without adding extra flour.

3. Fold the dough by dividing and stacking it three times, then shape it into 2 balls, cover, and let rise in a warm place for 2 hours.

4. Whisk the egg yolk, yogurt, water, and olive oil for the glaze.

5. Scatter oat bran on a board, press each dough ball into a plate-size round with wet hands, and make a border and crosshatched dimples with your fingers.

6. Brush with glaze, sprinkle with sesame and nigella, and transfer to parchment-lined pans.

7. Bake at 445°F (230°C) for 5 minutes, reduce to 390°F (200°C), and bake about 15 minutes more; serve warm.

Sources

1. USDA FoodData Central — April 2026 data release