Name: Turkish Pide (Turkish Flatbread) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Turkish
Ingredients: 3¼ cups (396 grams) bread flour, plus more for dusting; 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 (amount as desired, see notes); Sucuk, sliced or chopped (amount as desired, see notes); Prepared ground meat filling (optional, see notes)

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Introduction

Turkish Pide is a delicious flatbread topped with savory fillings, perfect for sharing or enjoying on your own. Crispy on the edges and soft inside, it combines the flavors of cheese, meat, and fragrant spices in every bite.

The image shows two long boat-shaped flatbreads with thick, slightly golden brown crusts that curve upward at the edges. Each flatbread is filled with a dense, finely ground dark brown meat mixture, mixed with small pieces of white onion and finely chopped green herbs sprinkled on top. The flatbreads rest on a light wooden board with a soft white cloth beside it, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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)
Sucuk, sliced or chopped (see notes)
Prepared meat filling (see notes)

Instructions

Step 1: In the bowl of a stand mixer, combine the bread flour, instant yeast, sugar, and kosher salt. Add the olive oil, warm water, and warm milk. Mix together using your hands, a dough whisk, or a stand mixer set on speed 4 until combined.
Step 2: Knead the dough for about 10 minutes with the mixer or longer by hand until smooth and elastic. The dough should not be sticky or too dry; adjust by adding 1-3 tablespoons of flour or water as needed.
Step 3: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it proof in a warm spot for 60-90 minutes until doubled in size.
Step 4: When 10 minutes remain on the proofing time, preheat the oven to 500ºF with a rack in the center. If using a pizza stone or steel, preheat it for at least 45 minutes.
Step 5: Transfer the dough to a floured surface and divide it into 5 equal pieces. Cover with a damp towel and rest for 20-30 minutes.
Step 6: Roll each piece into a long oval about 18 inches long and 6-7 inches wide at the center. Sprinkle a baking sheet with semolina or cornmeal and place two ovals on each sheet.
Step 7: Add your choice of cheese, cheese with sucuk, or ground beef filling in the center of each oval, leaving a ½ inch border. Fold the top and bottom edges inward to form points, then gently pinch the sides over the filling.
Step 8: Brush the dough edges with the beaten egg and water mixture, then sprinkle with sesame or nigella seeds if desired.
Step 9: Bake the pides for 14-17 minutes until golden brown. Remove from the oven and cool on a wire rack before slicing. Repeat with remaining dough, replacing semolina on the baking sheet between batches.

Tips & Variations

Add fresh herbs like parsley or mint to the meat filling for extra flavor.
Use a combination of cheeses such as mozzarella and feta for a richer filling.
Try vegetarian fillings like spinach and feta for a meat-free option.
If you don’t have semolina or cornmeal, lightly flour the baking sheet to prevent sticking.
Let the dough proof longer if your kitchen is cool to get a better rise.

Storage

Store leftover pide in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days or freeze wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a preheated oven at 350ºF for about 10 minutes to restore crispness.

How to Serve

Two long, boat-shaped flatbreads rest on a wooden board placed on a white marbled surface. Each flatbread has a thick, golden-brown crust with slightly raised edges. The filling inside is dark brown mixed with small pieces of white onion, red tomato bits, and green herb garnishes scattered on top, giving a textured and colorful look. The surface of the filling appears crumbly and cooked through. A white cloth is partially visible next to the board. 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 may take a bit longer, but knead until the dough is smooth and elastic, about 12-15 minutes.

What fillings work best for Turkish Pide?

Traditional options include cheeses like Keser and Akkawi, spicy sucuk sausage, or a seasoned ground beef filling. You can also use vegetables, lamb, or even mix cheeses for different flavors.