I mean the flat but thick bread you get at turkish restaurants.  I've tried it twice now, with two difference recipes, and each time it's come out hard and crunchy, more like a thick pizza crust.  Seriously, two separate recipes?  Obviously I'm doing something wrong but I don't know what.  Can someone who knows how to do this ask me some questions about what I did to try and help me find out what I did wrong?  Edit: I can't find the first recipe I tried, but this was the second:  http://mediterraneanturkishfoodpassion.blogspot.com/2009/05/turkish-flat-bread-pide-ekmegi.html  Also: I used unbleached enriched flour from the bulk section of the health food store, if that makes a difference. 
Secret to good turkish bread.   Do not fully  develop dough during mixing. High hydration 60-70% Long rest with gentle stretch and fold sequence. Brush with egg wash just before baking or spray with water until moist. Seeds are optional but nigella seed is what  gives the distinctive flavor.  Bake at 250deg c for 7-9 mins if you want soft crust; 13-15 mins 220deg C for a harder crust.   Tips   Only mix until just past half of kneading stage the rest of development takes place during fermentation. Handling of dough is crucial.  Must be gentle to avoid  knocking all the gas out of the dough. Gas bubble formation short mixing high hydration  and high temp baking are responsible for internal structure. Add a cup of water to hot oven just before placing dough in oven. This creates a moist baking atmosphere to ensure maximum volume and a thin crust. You can also brush with oil. Plain or flavored upon removal from oven.  