Afyonkarahisar white pide (fingernail flatbread)
Ingredients
- 100 gWheat flour step 1
- 50 gWater step 1
- 2 gFresh yeast (compressed) step 1
- 3 gSugar step 1
- 2.8 gSunflower oil
- 1,000 gWheat flour step 3
- 1,000 gWater step 3
- 50 gFresh yeast (compressed) step 3
- 50 gSugar step 3
- 50 gMargarine
- 50 gSalt
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour47%
- Water45%
- Sugar 2%
- Fresh yeast (compressed) 2%
- Margarine 2%
- Salt 2%
- Sunflower oil 0%
Ingredients by weight, heaviest at the bottom.
Method
For the starter dough, knead the flour, lukewarm water, fresh yeast, sugar and sunflower oil in a bowl until the dough is no longer sticky.
10 minCover with a thick cloth and leave at room temperature until risen.
5 hFor the main dough, add the flour, water, starter, fresh yeast, sugar, margarine and salt in turn, knead, then rest.
40 minDivide the dough by hand into 10 pieces of 160-200 g. Rest them on a lightly floured counter for 20 minutes.
20 minWet your fingertips, press into each piece and pull it in four directions into an oval at least 25-30 cm long.
Bake in an oven heated to 220-240 °C for about 20 minutes. Eat warm or cold.
20 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1265 (Afyonkarahisar)Accessed: November 2, 2026
Last changed: November 1, 2026
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