Description
This authentic Turkish Pide recipe guides you through making soft, golden flatbreads filled with savory cheeses, spicy sucuk, or seasoned meat. Perfectly crispy on the outside and tender inside, these boat-shaped flatbreads are baked at high heat for a traditional, delicious taste ideal for sharing.
Ingredients
Scale
Dough 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)
Toppings
- Kesar, Akkawi or mozzarella cheese (amount as desired)
- Sucuk, sliced or chopped (amount as desired)
- Prepared ground meat filling (seasoned, quantity as desired)
- Sesame or nigella seeds, for sprinkling (optional)
Instructions
- Make the Dough: In a stand mixer bowl, combine the bread flour, instant yeast, sugar, and kosher salt. Add olive oil, warm water, and warm milk. Mix on speed 4 or use hands/dough whisk until combined. Knead the dough for about 10 minutes with the mixer or longer by hand until smooth, elastic, and slightly tacky but not sticky. Adjust by adding flour or water 1 tablespoon at a time if needed.
- Proof the Dough: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and allow it to proof in a warm spot for 60-90 minutes until doubled in size. Meanwhile, preheat the oven to 500ºF placing a rack in the center and a pizza stone or steel if using for at least 45 minutes.
- Divide the Dough: Transfer the risen dough to a floured surface and divide it into 5 equal portions. Cover the dough balls with a damp tea towel and let rest for 20-30 minutes before shaping.
- Shape the Pide: Take one dough ball and roll it into an oval approximately 18 inches long and 6-7 inches wide at the center. Sprinkle a baking sheet with semolina or cornmeal and place the oval on one side—bake 2 pides per sheet.
- Add Fillings and Shape Edges: Place your choice of cheese, cheese with sucuk, or prepared ground meat filling down the center of the oval, leaving a ½ inch border. Fold the top and bottom edges towards the center creating pointed ends and gently pull the edges over the filling to create the traditional boat shape. Brush edges with the beaten egg wash and sprinkle sesame or nigella seeds if desired.
- Bake: Bake the pides in the preheated 500ºF oven for 14-17 minutes or until golden brown. Remove from the oven, transfer to a wire rack, and let cool briefly before slicing and serving. Repeat for remaining pides, replacing semolina on the baking sheet between batches.
Notes
- If the dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 tablespoon at a time during kneading.
- Proofing times may vary depending on room temperature; the dough should double in size.
- Use a pizza stone or steel preheated for better bottom crust crispness but baking on a sheet pan works fine.
- Sucuk is a spicy Turkish sausage; substitute with pepperoni or chorizo if unavailable.
- Cheese options vary; use a mix of mozzarella or traditional Turkish cheeses like Kesar or Akkawi for authenticity.
- Semolina or cornmeal prevents sticking and adds a pleasant texture to the base.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Keywords: Turkish Pide, Turkish flatbread, Turkish bread, Pide recipe, Turkish pizza, Middle Eastern bread, Turkish cheese bread, homemade pide, baking Turkish bread
