Turkish Pide (Turkish Flatbread) Recipe
Turkish Pide is a traditional Turkish flatbread known for its boat-shaped form and delicious fillings like cheese, sucuk (Turkish sausage), or ground beef. This recipe guides you through making a soft, elastic dough, shaping it perfectly, filling it generously, and baking until golden and crispy on the edges. It’s ideal for a flavorful meal or snack, capturing authentic Turkish flavors with easily accessible ingredients.
- Prep Time: 25 minutes
- Cook Time: 15 minutes per batch
- Total Time: 1 hour 40 minutes
- Yield: 5 pides 1x
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
Dough 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
Topping and Finishing Ingredients
- 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)
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine the bread flour, instant yeast, sugar, and kosher salt. Add olive oil, warm water, and warm milk. Mix using a dough hook at speed 4 or by hand with a dough whisk until combined. Knead the dough for 10 minutes until smooth and elastic. Adjust flour or water if dough is too sticky or dry.
- Proof the Dough: Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes until doubled in size. Meanwhile, preheat your oven to 500ºF with a rack positioned in the center. If using a pizza stone or steel, preheat it for at least 45 minutes.
- Divide the Dough: Turn the risen dough onto a floured surface and divide into 5 equal pieces. Cover the dough balls with a damp towel and let rest for 20-30 minutes to relax the gluten.
- Shape the Pide: Working with one dough ball at a time, roll it into a long oval about 18 inches in length and 6-7 inches wide at the center. Sprinkle a baking sheet with semolina or cornmeal and place the dough oval on one side of the sheet.
- Add Fillings: Place your choice of cheese, cheese with sucuk, or prepared ground beef filling in the center of the oval, leaving a ½-inch border. Fold the top and bottom edges inward to create pointed ends, then gently fold and pinch the long sides toward the center over the filling, forming the signature boat shape. Brush the edges with the beaten egg wash and sprinkle with sesame or nigella seeds, if desired.
- Bake the Pide: Bake in the preheated oven for 14-17 minutes or until the dough is golden brown and crisp on the edges. Remove the pide from the oven and cool on a wire rack for a few minutes before slicing and serving. Repeat the process for the remaining dough balls, refreshing the semolina on the baking sheet between batches.
Notes
- Proof the dough in a warm environment, ideally around 75-80ºF, to encourage proper rising.
- If Kesar Akkawi cheese is unavailable, mozzarella is a great substitute due to its melting properties.
- Sucuk is a Turkish fermented sausage; if unavailable, substitute with spicy salami or omit for a vegetarian option.
- The meat filling can be prepared in advance using ground beef mixed with onions, garlic, and Turkish spices like paprika and cumin.
- Use semolina or cornmeal on the baking sheet to prevent sticking and add a slight crunch to the crust.
- For a crispier crust, bake on a preheated pizza stone or steel.
Keywords: Turkish Pide, Turkish Flatbread, Sucuk Pide, Turkish Bread, Flatbread, Turkish Cuisine, Cheese Pide, Baked Flatbread
