White Spelt Turkish Bread

Turkish White Spelt Pide (Turkish Bread)

This recipe adapts traditional Turkish bread (pide) using white spelt flour. Because spelt gluten is more delicate, we use Vital Wheat Gluten and Vitamin C to ensure the bread holds those beautiful, large air bubbles and stays fluffy.

Ingredients

• For the Yeast Mix:
  • 1 packet (2 ¼ tsp) Active Dry Yeast
  • 1 tsp Honey (helps the yeast bloom)
  • 1 ½ cups Warm Water (105-110°F / 40-43°C)
• The Dry Base:
  • 3 cups White Spelt Flour
  • 1 tbsp Vital Wheat Gluten (for structural strength)
  • ¼ tsp Vitamin C Powder (or 1 crushed 500mg tablet)
  • 1 tbsp Sea Salt
• The Rest:
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Egg (beaten, for the wash)
  • 1-2 tbsp Nigella seeds or Sesame seeds (for topping)

Instructions

1. Activate the Yeast: In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for 10–12 minutes until a thick foam forms on top.
2. Mix Dry Ingredients: In a large mixing bowl (or stand mixer), whisk together the white spelt flour, vital wheat gluten, vitamin C, and salt.
3. The Autolyse (Optional but Recommended): Pour the yeast mixture and olive oil into the flour. Mix until just combined and no dry flour remains. Cover and let sit for 20 minutes. This allows the spelt to hydrate without over-kneading.
4. Gentle Knead: Knead the dough (using a dough hook or by hand) for only 5–7 minutes. Spelt is easy to over-work, so stop once the dough is smooth and tacky, but not completely sticky.
5. First Rise: Place the dough in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 45–60 minutes, or until doubled in size.
6. Shape: Preheat your oven to 475°F (245°C). Gently punch down the dough and divide into 2 large ovals or 8 smaller rounds. Place on parchment paper.
7. The Signature Pattern: Use your fingertips to press deep “dimples” or a diamond cross-hatch pattern into the surface of the dough. This helps control the air bubbles so they don’t form one giant “balloon” hole.
8. Wash and Topping: Brush the surface generously with the beaten egg. Sprinkle with nigella or sesame seeds.
9. Bake: Slide the bread (with the parchment) onto a preheated baking tray or pizza stone. Bake for 8–10 minutes until golden brown and puffed.
10. Steam Release: Wrap the hot bread in a clean kitchen towel for 5 minutes after taking it out of the oven. This keeps the crust soft and pillowy.

Recipe Notes

• Storage: Spelt bread is best eaten the day it’s made. If you have leftovers, toast them to revive the fluffy interior.
• Why Vitamin C? It creates an acidic environment that strengthens the unique proteins in spelt, preventing the air bubbles from “popping” during the bake.