Zero-Carb Authentic Turkish Pide Bread Pide Recipe Soft Chewy & Topped with Sesame Seeds

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Zero-Carb Authentic Turkish Pide Bread (Pide) Recipe: Soft, Chewy & Topped with Sesame Seeds

Turkish cuisine is celebrated for its rich breads, and pide—a soft, chewy, oval-shaped bread often topped with sesame seeds—is a staple on tables across Turkey. Traditional pide is made with wheat flour, which is high in carbs, but this zero-carb version allows anyone following a ketogenic or low-carb diet to enjoy this beloved bread without compromise. Using almond flour, psyllium husk, and eggs, this recipe replicates the soft interior, slightly crisp exterior, and nutty sesame topping of classic Turkish pide.

Ingredients

For the Bread:

  • 2 cups almond flour (finely ground)

  • 3 tablespoons psyllium husk powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons olive oil

  • 1 cup hot water

  • 2 large eggs (1 for the dough, 1 for brushing)

For Topping:

  • 1 tablespoon sesame seeds (white or black)

  • Optional: 1 teaspoon nigella seeds for extra flavor

Step-by-Step Instructions

1. Prepare the Dry Ingredients

In a large mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt. Psyllium husk is essential here—it absorbs moisture and gives the dough elasticity, which mimics the chewy texture of traditional wheat-based bread. Mix thoroughly to ensure even distribution of the baking powder and psyllium husk.

2. Add Wet Ingredients

Create a small well in the center of your dry mixture. Add 1 egg and 2 teaspoons of olive oil. Gradually pour in 1 cup of hot water while stirring continuously. The water should be warm but not boiling; this helps the psyllium husk activate and form a pliable, dough-like consistency.

Stir until the mixture forms a sticky dough. If the dough seems too dry, add a tablespoon of water at a time until it reaches a slightly sticky but manageable consistency.

3. Shape the Pide

Place the dough on a sheet of parchment paper. Using wet hands (to prevent sticking), form an oval shape, roughly 10 inches long and 5 inches wide, resembling traditional Turkish pide. You can gently press the center to create a shallow indentation, which will allow the topping to sit nicely.

4. Preheat Oven and Prepare Topping

Preheat your oven to 375°F (190°C).

Beat the second egg lightly and brush it over the top of the dough. Sprinkle sesame seeds evenly across the surface. For a more authentic Turkish flavor, consider adding a few nigella seeds as well.

5. Bake the Bread

Place the parchment paper with the shaped dough onto a baking tray. Bake in the preheated oven for 35–40 minutes. The bread should rise slightly, develop a golden-brown color, and feel firm to the touch.

For extra crispiness on the top, you can turn on the oven’s broiler for the last 2–3 minutes of baking, but watch carefully to prevent burning.

6. Cooling

Once baked, remove the pide from the oven and allow it to cool on a wire rack for at least 10 minutes. This resting period helps the interior set and maintains the chewy texture.

Tips for Perfect Zero-Carb Pide

  1. Psyllium Husk is Key: This ingredient replicates the elasticity and structure of gluten in wheat flour. Too little, and the bread will crumble; too much, and it may become dense. Stick to the recommended 3 tablespoons.

  2. Hot Water Activation: The warm water is crucial for activating the psyllium. Cold water will make it harder to form a pliable dough.

  3. Shaping Variations: Traditional pide can be oval or round. Feel free to make small individual pides instead of one large loaf. Adjust baking time accordingly (smaller pides bake in 20–25 minutes).

  4. Toppings: Sesame seeds add a nutty flavor, but you can experiment with poppy seeds, dried herbs, or even a sprinkle of cheese for a modern twist.

  5. Storage: Zero-carb bread can dry out faster than wheat bread. Store it in an airtight container at room temperature for 2–3 days, or freeze for up to a month. Reheat in a warm oven for a few minutes before serving to restore softness.

Serving Suggestions

  • Serve warm with kebabs, grilled meats, or stews.

  • Split open and fill with cheese, spinach, or eggs for a satisfying breakfast.

  • Use as a low-carb substitute for sandwiches or wraps.

The soft, chewy texture of this zero-carb pide is surprisingly close to the original, and the sesame-topped exterior adds a beautiful aroma and flavor. For anyone craving Turkish bread while maintaining a low-carb lifestyle, this recipe is a game-changer.

Why This Pide is Special

  • Authentic Texture: The combination of almond flour and psyllium husk gives a soft interior with a slight chewiness, closely mimicking wheat-based bread.

  • Zero Carbs: Perfect for keto, diabetic, or low-carb diets.

  • Versatile: Works for meals or snacks, and pairs beautifully with traditional Turkish dishes.

  • Simple Ingredients: No exotic flours or hard-to-find ingredients—just pantry staples.

In conclusion, this zero-carb Turkish pide recipe allows you to enjoy a soft, chewy, sesame-topped bread without compromising your diet. With just a few simple ingredients and easy steps, you can bring a taste of Turkey into your kitchen any day of the week. The key is patience with shaping, careful baking, and the magic of psyllium husk—once you get it right, you’ll have a loaf that rivals anything from a Turkish bakery, all while staying completely carb-free.

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