Makes: 6 small breads
Protein: ~10–15g per bread (depending on protein flour)
Ingredients
Dry
1½ cups high-protein flour (or whole wheat flour + whey)
Option A: 1 cup whole wheat flour + ½ cup whey protein isolate
Option B: 1½ cups high-protein bread flour
1 tsp instant yeast
1 tsp salt
1 tsp sugar or sweetener (optional)
Wet
¾ cup warm water
2 tbsp Greek yogurt
1 tbsp olive oil
1 egg (optional, makes it softer)
Topping (optional but authentic)
1 egg yolk + 1 tbsp water (for egg wash)
Sesame seeds or nigella seeds
Instructions
Activate yeast
Mix warm water + sugar + yeast. Let sit 5–10 minutes until foamy.
Mix dough
In a bowl, combine flour + whey + salt. Add yogurt, olive oil, egg (if using), and yeast mixture.
Knead
Knead 8–10 minutes until smooth and elastic.
If dough feels dry, add water 1 tbsp at a time.
First rise
Cover and let rise 1 hour or until doubled.
Shape
Divide into 6 balls. Roll into oval shapes (Turkish pide shape).
Second rise
Let rest 10–15 minutes.
Bake
Preheat oven to 450°F (230°C).
Place breads on a baking sheet, brush with egg wash, add sesame/nigella seeds.
Bake 10–12 minutes until golden.
High-Protein Serving Ideas
Serve with grilled chicken, kebabs, or turkey doner
Use as sandwich bread
Serve with Greek yogurt dip or hummus (for extra protein)
Macros (Approx per bread)
(Using whey + whole wheat flour)
Calories: ~170–210
Protein: 10–15g
Carbs: 20–25g
Fat: 4–6g