Turkish Pide (Turkish Flatbread) Recipe
Turkish Pide is a traditional Turkish flatbread, featuring a soft, slightly chewy dough filled with delicious toppings such as Kesar Akkawi or mozzarella cheese, sucuk sausage, or a seasoned meat filling. Baked until golden and sprinkled with sesame or nigella seeds, it’s a perfect savory treat, ideal for sharing as an appetizer or main dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 5 pides 1x
- Category: Bread
- Method: Baking
- Cuisine: Turkish
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
Egg Wash
- 1 large egg
- 1 tablespoon water
Toppings
- Kesar Akkawi cheese or mozzarella cheese
- Sucuk, sliced or chopped
- Prepared meat filling (ground beef or similar)
- Sesame or nigella seeds for sprinkling (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 with hands, a dough whisk, or on speed 4 of the mixer until combined. Knead the dough for about 10 minutes in the mixer until smooth and elastic. If kneading by hand, it may take longer. The dough should be pliable, not sticky or dry; adjust with additional flour or water, 1 tablespoon at a time, as needed.
- Proof the Dough: 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 it doubles in size. Meanwhile, place a rack in the center of the oven and preheat to 500ºF, letting a pizza stone or steel heat for at least 45 minutes if using.
- Divide the Dough: Turn the dough out onto a floured surface and divide it into five equal pieces. Cover the dough balls with a damp tea towel and let rest for 20-30 minutes before rolling.
- Roll the Dough: Working with one dough ball at a time, roll it out 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 dough ovals on it for baking.
- Fill the Pide: Arrange your chosen fillings – cheese, cheese with sucuk, or meat filling – along the center of each oval, leaving a ½-inch border. Fold the top and bottom edges inward to form a pointed tip, then fold the sides gently over the filling to enclose it. Brush with the beaten egg wash and sprinkle with sesame or nigella seeds if desired.
- Bake: Bake the prepared pides in the preheated oven for 14-17 minutes, or until the dough is golden brown. Remove from the oven and let cool on a wire rack for several minutes before slicing and serving. Repeat the process for remaining dough, replenishing semolina on the baking sheet between batches.
Notes
- Proofing time varies with room temperature; dough should double in size.
- If dough feels too sticky or dry, adjust with small increments of flour or water.
- Using a pizza stone or steel helps achieve a crispier bottom crust.
- Semolina or cornmeal on the baking sheet prevents sticking and adds a slight crunch.
- Fillings can be customized to preference, such as vegetarian options or different meats.
- Ensure oven is fully preheated for best baking results.
Keywords: Turkish pide, Turkish flatbread, Turkish bread, pide recipe, Turkish pizza, flatbread with cheese, sucuk bread, traditional Turkish bread
