This vegan Pide Bread is topped with black and white sesame seeds. Great to fill it with Falafel or to eat with delicious hummus. So soft!
Pide Bread
Recipe for a vegan Pide Bread. Great with Hummus and Falafel or with Gyros!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 2 hours
Total Time: 30 minutes
Servings: 1 bread
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1 tablespoon olive oil
- 1 pinch sugar
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 1 teaspoon olive oil
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
Instructions
- Put all ingredients in a kitchen machine to make a dough or mix by hand and let it rise until it doubles in size.
- Pre-heat the oven to 500°F / 250°C.
- Put the dough onto a baking tray and flatten it with your hand.
- Add 1 teaspoon of olive oil and the sesame seeds on the bread and work it into the dough while spreading it all over it.
- Bake in the oven for about 15 minutes or until it starts to get a golden surface.
Estimated Nutrition Info
Serving: 1loaf | Calories: 1134kcal | Carbohydrates: 197g | Protein: 31g | Fat: 23g | Saturated Fat: 3g | Sodium: 1180mg | Potassium: 382mg | Fiber: 9g | Sugar: 1g | Calcium: 77mg | Iron: 12.4mg
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Laura
Looks easy and delicious! I love making flat bread to have with dinners and for snacks. Thanks for sharing:)
bianca
Thank you, Laura, for your comment! It’s really easy to make. Sometimes I add in olives and take it to bbq-parties. :D
Sara
HI :) this recipe is super!!! WAnna try it!
do you think it is possible doing it gluten free ?
thank you so much!
Sara
Bianca
Hi Sara! Thank you so much!
I actually haven’t tried it with gluten-free flours yet. If you do give it a try, I guess a gluten-free all-purpose flour mix would work best.. but I’m terrible with gluten-free baking :D
Let me know how it goes if you try it!
Best, Bianca
T
Hi, I followed the recipe, subbing King Arthur measure-for-measure gluten-free flour and it was VERY dry. I added a few more tablespoons water and tried leaving it to rise for an hour, but it did not seem to change much. I ended up adding a little more water/flour until the texture seemed ‘right’ and then rolled between two sheets of parchment paper into four very thin flatbreads. Then I carefully placed them one at a time in a cast-iron skillet (no oil) preheated at medium on stove. When it bubbled and toasted on one side, I flipped it and waited for the other side to do the same. Then removed from heat and put olive oil and spices on. Delish. I was trying to make something more like a Lavaş, and it worked well– The GF flour mix did not seem to bake well for me, but the lavaş-style bread using the ingredients in this recipe was very nice and my non-GF spouse loved it!