Easy Turkish Bread Recipe in the Air Fryer
This Easy Turkish Bread is soft, fluffy, and slightly chewy inside with a beautifully golden crust. It’s inspired by traditional Turkish pide-style bread, but made conveniently in the air fryer.
The dough requires simple pantry ingredients and a little resting time, and the air fryer gives the bread a wonderfully crisp exterior without needing a large oven.
Ingredients
For the Dough
- 3 cups (375 g) all-purpose or bread flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup (240 ml) warm water
- 2 tablespoons olive oil
- 2 tablespoons plain yogurt
For the Topping
- 1 tablespoon plain yogurt
- 1 tablespoon water
- 1 teaspoon sesame seeds
- 1 teaspoon nigella seeds (black cumin), optional
- 1 tablespoon chopped fresh parsley, optional
Instructions
1. Activate the Yeast
If using active dry yeast rather than instant yeast, combine the warm water, sugar, and yeast in a small bowl.
Let it sit for 5–10 minutes, until foamy.
If you’re using instant yeast, you can add it directly to the flour.
2. Make the Dough
In a large bowl, combine the flour, yeast, sugar, and salt.
Add the warm water, olive oil, and yogurt.
Mix with a wooden spoon or your hands until a shaggy dough forms.
3. Knead
Transfer the dough to a lightly floured surface.
Knead for approximately 6–8 minutes, until the dough becomes smooth and elastic.
Alternatively, use a stand mixer fitted with a dough hook and knead for about 5 minutes.
The dough should feel soft and slightly tacky but shouldn’t be excessively sticky.
4. First Rise
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for approximately 1–1½ hours, or until doubled in size.
5. Shape the Bread
Punch the dough down gently to release excess air.
Divide it into 2 equal portions for smaller air-fryer loaves.
Shape each portion into a round or oval about ½–¾ inch thick.
Don’t make the dough too thick because it needs enough room in the air fryer to cook through.
6. Prepare the Topping
Mix the yogurt and water together to make a thin coating.
Brush a light layer over the top of each shaped loaf.
Sprinkle with sesame seeds and nigella seeds.
7. Create the Traditional Pattern
Using your fingertips, gently press a shallow border around the edge of the dough.
Then press a diamond or crosshatch pattern into the center.
Don’t press all the way through the dough—you only want shallow indentations.
8. Rest the Shaped Dough
Place the shaped bread on a piece of parchment paper and let it rest for approximately 15–20 minutes.
Meanwhile, preheat your air fryer to 350°F (175°C) for about 3–5 minutes.
9. Air Fry
Carefully place one loaf into the air fryer basket.
Air fry at 350°F (175°C) for 10–14 minutes, depending on the size and thickness of your bread and the power of your air fryer.
The bread should be puffed and golden brown on top.
If the top is browning too quickly, reduce the temperature to 325°F (165°C) and continue cooking until the center is fully baked.
10. Cool
Transfer the bread to a wire rack.
For a softer crust, lightly brush the hot bread with olive oil or cover it loosely with a clean kitchen towel for several minutes.
Let it cool for at least 10 minutes before slicing.
Air Fryer Tips
- Don’t overcrowd the basket. Cook one loaf at a time if necessary.
- Air fryers vary considerably, so begin checking the bread around the 9-minute mark.
- Use parchment designed for air fryers and make sure it doesn’t obstruct airflow excessively.
- If your air fryer has a smaller basket, make three smaller breads rather than two large ones.
- For a softer Turkish-style bread, brush the finished loaf with olive oil and cover it briefly with a towel.
- For a crispier crust, leave the bread uncovered after cooking.
How to Know It’s Done
The bread should be:
- Golden brown on top
- Firm around the edges
- Light and hollow-sounding when tapped underneath
- Fully cooked in the center
If you have an instant-read thermometer, the center should generally be around 190–200°F (88–93°C).
Serving Ideas
Serve the warm bread with:
- Hummus
- Baba ganoush
- Labneh
- Feta and olives
- Turkish-style eggs
- Shakshuka
- Grilled meats
- Chicken kebabs
- Roasted vegetables
- Tomato and cucumber salad
It’s also excellent simply torn into pieces and dipped into extra-virgin olive oil and herbs.
Garlic Herb Version
For a flavorful variation, mix:
- 1 tablespoon olive oil
- 1 minced garlic clove
- 1 tablespoon chopped parsley
- ½ teaspoon dried oregano
Brush this mixture over the hot bread immediately after cooking.
Cheese-Stuffed Version
Divide the dough into two portions and roll each one slightly thinner.
Place a small amount of crumbled feta and shredded mozzarella in the center, fold the dough over the filling, seal the edges, and gently flatten.
Top with sesame and nigella seeds before air frying.
Storage
Store cooled bread in an airtight container or bread bag at room temperature for up to 2 days.
For longer storage, wrap tightly and freeze for up to 2 months.
Reheat in the air fryer at 300°F (150°C) for 2–4 minutes to restore some of the fresh-baked texture.
Makes
2 small Turkish-style breads
For the best experience, serve the bread warm from the air fryer, torn into pieces and paired with hummus, labneh, feta, olives, or your favorite Turkish-inspired dishes.
