Turkish bread

Not always. In the UK, “Turkish bread” often means a broad, oval loaf, sometimes topped with sesame; pide can refer to several Turkish breads, including the soft, dimpled bread traditionally served during Ramadan.

Lightly wet the crust with your hands, then warm the loaf in a 180°C oven for about 5–8 minutes. Wrap it in foil if you want a soft crust; leave it uncovered for a crisper finish.

Tear it into pieces for scooping up hummus, baba ganoush or cacık, or serve it alongside grilled meats, kebabs and a mezze spread. It also works well for mopping up the juices from a stew.

Yes. Slice the loaf horizontally, fill it with grilled meat or falafel, salad and sauce, then cut it into portions. If the loaf is very wide, serve the filling on top of a slice rather than trying to fold it.

Keep it in a bread bin or paper bag at room temperature, with the cut side facing down. It is usually best on the day you buy it; refrigeration can make bread go stale faster.

Yes. Slice it first, freeze the slices in a sealed bag, and toast them straight from frozen. For a whole loaf, thaw it at room temperature and warm it briefly in the oven.

Cut it into cubes, toss with a little oil and toast in a 180°C oven until crisp for salads or soup. You can also tear it into chunks and use it to scoop up dips.