Name: Turkish Pide (Turkish Flatbread) Recipe
Prep time: 25 min
Cook time: PT-491675H27M25S
Total time: 1 h 40 min
Cuisine: Turkish
Ingredients: 3¼ cups (396 grams) bread flour, plus more as needed; 2 teaspoons instant yeast; 2 teaspoons sugar; 1¼ teaspoon kosher salt; 2 tablespoons olive oil; 1 cup warm water (105-110ºF); 3 tablespoons warm milk; 1 large egg + 1 tablespoon water (for egg wash); Sesame or nigella seeds for sprinkling (optional); Kesar Akkawi or mozzarella cheese (see notes for substitution); Sucuk, sliced or chopped (Turkish sausage; optional); Prepared meat filling (for example, spiced ground beef) (optional)

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Introduction

Turkish Pide is a delicious flatbread often enjoyed as a savory snack or meal. Filled with cheese, meat, or other fillings, this bread is soft, chewy, and perfect for sharing. Baking pide at home allows you to customize tasty toppings and enjoy fresh, warm bread straight from your oven.

Two long, boat-shaped flatbreads with thick, golden-brown crusts sit on a wooden board on a white marbled surface. Each flatbread is filled with a dense layer of dark brown spiced minced meat mixed with small pieces of onion and herbs, scattered with green parsley on top. In the background, a small clear glass bowl holds fresh chopped green herbs, and a white cloth is casually draped near the board. The texture of the crust is slightly shiny, contrasting with the rich, crumbly meat topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3¼ cups (396 grams) bread flour, plus more for dusting
2 teaspoons instant yeast
2 teaspoons sugar
1¼ teaspoons kosher salt
2 tablespoons olive oil
1 cup warm water (105-110ºF)
3 tablespoons warm milk
1 large egg + 1 tablespoon water (for egg wash)
Sesame or nigella seeds for sprinkling (optional)
Kesar Akkawi or mozzarella cheese (see notes)
Sucuk, sliced or chopped (see notes)
Prepared meat filling (see notes)

Instructions

Step 1: In a stand mixer bowl, combine the bread flour, instant yeast, sugar, and kosher salt. Add olive oil, warm water, and warm milk. Mix using a dough hook on speed 4 or combine by hand until the dough comes together.
Step 2: Knead the dough for about 10 minutes until smooth and elastic. The dough should not be sticky or overly dry. Adjust with additional flour or water by tablespoons if needed.
Step 3: Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it proof in a warm place for 60-90 minutes until doubled in size.
Step 4: When 10 minutes remain on the proofing, preheat your oven to 500ºF and position the rack in the center. If using a pizza stone or steel, allow it to heat for at least 45 minutes.
Step 5: Turn the dough onto a floured surface and divide it into 5 equal pieces. Cover them with a damp tea towel and let rest for 20-30 minutes.
Step 6: Roll one dough ball at a time into an 18-inch-long oval, about 6-7 inches wide at the center. Sprinkle a baking sheet with semolina or cornmeal and place two ovals per sheet.
Step 7: Add your chosen filling (cheese, cheese and sucuk, or ground beef) in the center, leaving a ½ inch border. Fold the top and bottom edges over the filling, then gently pull and fold the sides to shape the pide.
Step 8: Brush the edges with beaten egg and water, and sprinkle with sesame or nigella seeds if desired.
Step 9: Bake in the preheated oven for 14-17 minutes, until golden brown. Remove to a wire rack to cool slightly before slicing. Repeat with remaining dough, refreshing the semolina on the baking sheet between batches.

Tips & Variations

Use warm water and milk to activate the yeast properly for a light, fluffy dough.
Experiment with fillings such as spinach and feta, ground lamb, or spiced vegetables for variety.
If you don’t have semolina or cornmeal, lightly flour the baking sheet to prevent sticking.
Let the pides cool slightly before cutting to keep the filling intact and avoid sogginess.
For a crispier crust, bake on a preheated pizza stone or baking steel.

Storage

Store leftover pide wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat in a 350ºF oven for 5-8 minutes or until warmed through to maintain texture and flavor.

How to Serve

The image shows two long boat-shaped flatbreads on a black cooling rack over a white marbled surface. One flatbread is topped with a thick layer of browned ground meat mixed with finely chopped vegetables and green herbs, giving it a textured dark brown and green look. The other flatbread has a golden-brown crust with melted white and light brown bubbly cheese on top, sprinkled with small green herb bits, and it is cut into several long rectangular slices stacked over each other. A small clear glass bowl with chopped green herbs is placed nearby, and a white cloth is partially visible at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a mixer?

Yes, you can mix and knead the dough by hand. It will take a bit longer (around 15-20 minutes) to achieve a smooth and elastic texture, but the process is the same.

What cheese is best for Turkish pide?

Kesar Akkawi is traditional, but mozzarella works well as a substitute for its mild flavor and good melting quality. You can also combine cheeses for extra richness.