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Turkish Pide (Turkish Flatbread) Recipe

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Authentic Turkish Pide is a delicious flatbread filled with savory toppings like cheese, sucuk, or ground beef. This recipe guides you through making the perfect soft, chewy dough, shaping it into traditional boat-shaped flatbreads, and baking them to golden perfection with a crisp crust and flavorful fillings. Ideal as a hearty snack or meal, these homemade pides bring the taste of Turkey to your kitchen.

Ingredients

Scale

Dough

  • 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

Topping & Finishing

  • 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)

Instructions

  1. Make the Dough: In the bowl of a stand mixer, combine bread flour, instant yeast, sugar, and kosher salt. Add olive oil, warm water, and warm milk. Mix everything with your hands, a dough whisk, or the mixer on speed 4. Knead the dough for 10 minutes until smooth and elastic. Adjust with 1-3 tablespoons of flour or water if the dough feels too wet or too dry. The dough should not be sticky when touched.
  2. Rest and Proof: 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 place for 60-90 minutes, or 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 to ensure even baking.
  3. Divide the Dough: Transfer the risen dough to a floured surface. Divide it into 5 equal pieces and cover them with a damp towel. Let rest for 20-30 minutes so the dough relaxes and is easier to shape.
  4. Shape the Pide: Roll each dough ball into a long oval shape approximately 18 inches long and 6-7 inches wide at the center. Sprinkle a baking sheet with semolina or cornmeal to prevent sticking. Place two dough ovals on one baking sheet at a time for baking.
  5. Add Fillings and Shape Edges: Place your chosen filling—cheese, sucuk, or ground beef—in the center of each oval, leaving a ½-inch border around the edges. Fold the top and bottom of the dough towards the center, then gently stretch and fold the edges over the filling to create the traditional pide shape. Brush each pide with the beaten egg and water mixture and sprinkle with nigella or sesame seeds if using.
  6. Bake: Bake the pides in the preheated oven for 14-17 minutes or until the crust is golden brown and cooked through. Remove from the oven and cool on a wire rack for a few minutes before slicing. Repeat the process for the remaining pides, replacing the semolina or cornmeal on the baking sheet as needed between batches.

Notes

  • You can substitute the cheese with mozzarella if Kesar or Akkawi is unavailable, as they melt well and maintain flavor.
  • Sucuk is a dry, spicy Turkish sausage that adds great flavor; it can be omitted or replaced with other cured meats.
  • The ground meat filling can be prepared with seasoned minced beef or lamb for a hearty alternative.
  • Proofing time may vary depending on room temperature; the dough should double in size.
  • Using a pizza stone or steel preheated in the oven helps achieve a crispier bottom crust.

Keywords: Turkish Pide, Turkish Flatbread, Turkish Bread, Pide Recipe, Turkish Snack, Savory Flatbread, Turkish Cuisine

Find it online: https://nayabaker.com/turkish-pide-turkish-flatbread-recipe/