Turkish Pide (Turkish Flatbread)

Turkish Pide is a classic savory flatbread that combines a tender, chewy dough with a variety of flavorful toppings. A popular street food from Turkey, these boat-shaped flatbreads are filled with delicious options like seasoned ground beef, creamy feta with spinach, melted kaşar cheese, and spicy sujuk.

With its golden crust and versatile fillings, Pide captures the essence of Turkish cuisine in every bite, offering a delightful balance of textures and flavors that will satisfy any palate. If you’ve ever tried Georgian Khachapuri, you’ll notice some similarities—though Turkish pide flatbread is slightly thinner and provides even more room for creativity with its endless topping options. You’ll also love exploring other Turkish street food favorites, like Kumpir (Turkish Stuffed Baked Potatoes), Lahmacun (Turkish Pizza), and Gozleme (Turkish Stuffed Flatbread).

Recipe Highlights

Cultural Influence: Turkish street food

Primary Cooking Technique: Baking until golden and crisp

Dominant Flavor Profile: Savory with a hint of spice

Skill Level Required: Beginner to Intermediate

What is Turkish Pide?

Pide is a traditional Turkish flatbread known for its unique boat-shaped appearance and variety of toppings, not to be confused with Ramazan Pidesi (Turkish pide bread).

Often referred to as “Turkish pizza,” it features a slightly chewy, dense dough that serves as a perfect base for flavorful toppings like ground beef, spinach, cheese, or Turkish sausage (sujuk).

The edges of the dough are pinched together to form a rim that holds the ingredients, creating a visually appealing and delicious dish.

Culturally, Pide holds a special place in Turkish cuisine as a beloved comfort food and a staple of Turkish street food culture.

This dish is enjoyed across Turkey, from bustling Istanbul to quiet villages, often baked fresh in stone ovens and served piping hot.

Its versatility and regional variations showcase the rich culinary diversity of Turkey, making it a celebrated dish that reflects the flavors and traditions of Turkish heritage.

Ingredients

Dough

• All-Purpose Flour: It is ideal for making Turkish pide dough because it gives the pide a crisp, golden crust on the outside and a tender, airy texture on the inside.

• Warm Water: Make sure the water is warm, not hot (about 110°F/43°C). Hot water can kill the yeast, preventing the dough from rising properly.

• Instant Yeast: No need to activate instant yeast in water first. Simply mix it directly with the dry ingredients to save time and ensure even distribution.

• Sugar: The sugar acts as food for the yeast, helping it activate and rise. A little goes a long way, so don’t be tempted to add more, as it could alter the flavor of the dough.

• Salt: It’s used to slightly flavor the dough.

Spinach Topping

• Spinach: Use baby spinach for a milder flavor and a more tender texture. Make sure to squeeze out any excess water after cooking to avoid a soggy pide.

• Olive Oil: A high-quality extra-virgin olive oil enhances the flavor of the spinach topping. It adds richness and helps carry the flavors of the spices.

• Onion: Chop the onion finely to ensure it cooks evenly and doesn’t overpower the delicate spinach flavor.

• Feta Cheese: Crumble the feta cheese finely for even distribution.

• Black pepper: adds a subtle kick and depth, complementing the mild flavor of spinach and the richness of the other ingredients like onion and feta.

• Salt: It draws out the natural moisture from the spinach and enhances the overall flavor.

Ground Beef Filling

• Olive oil: It adds a rich flavor to the ground beef filling and helps keep the meat tender and juicy while cooking.

• Ground Beef: Choose a ground beef mix with a bit of fat for a juicier filling. Drain any excess fat after browning to prevent a greasy pide.

• Onion: Finely chop it for a smoother texture and more evenly distributed into the meat mixture.

• Red and Green Peppers: Dice the peppers finely for a more uniform filling. The variety of colors adds visual appeal as well as a subtle sweetness.

• Salt: It enhances the natural flavors of the beef, bringing out its savory taste and balancing the spices in the filling.

• Black pepper: It provides a gentle heat and a hint of spiciness that complements the beef’s richness.

• Pul Biber (Turkish Red Pepper Flakes): Use pul biber (Aleppo pepper) for an authentic flavor. It adds mild heat and a slightly smoky flavor. If unavailable, substitute with Aleppo pepper or a mix of paprika and a pinch of cayenne.

Egg Wash

• Egg Wash: Brush the edges of the dough with an egg wash for a golden, shiny crust. To make it richer, mix the egg with a tablespoon of milk or cream.

How to Make Turkish Pide

Step 1: Prepare the Dough Properly

Combine the flour, yeast, sugar, salt, and warm water in a large bowl. Mix until a soft, slightly sticky dough forms. Knead for about 10 minutes or until the dough is smooth and elastic.

Cover the bowl with a plastic wrap and a kitchen towel. Allow the dough to rise in a warm place for at least one hour or until it doubles in size. This helps develop gluten, giving the pide its chewy texture.

Step 2: Make The Fillings

For the spinach filling, sauté chopped onions in olive oil until soft, then add spinach and season with salt and pepper. Cook until wilted and drain any excess moisture.

For the ground beef filling, brown the beef in olive oil with onions, red and green peppers, and spices like Pul biber. Cook until the mixture is aromatic and slightly caramelized.

Preparing the fillings ahead allows them to cool and prevents soggy dough.

Step 3: Preheat the Oven

Preheat your oven to 450°F (230°C) with a baking sheet or pizza stone inside to heat up.

This method ensures the pide dough has an instant burst of heat when placed on the hot surface, creating a crispy bottom.

Step 4: Shape the Dough

Divide the dough into 6 equal portions once it has risen. Roll each portion into an oval shape on a floured surface.

Make sure the dough is thin enough to become crispy when baked but thick enough to hold the fillings. This helps achieve the classic “boat” shape of the pide. Once you have rolled out the dough, transfer it to a parchment paper.

Step 5: Add The Filling

Spread the filling onto the dough, make sure to top the spinach filling with crumbled feta. Then gently fold the edges over, pinching them together to create a rim or boat-like shape.

This prevents the filling from spilling over during baking and creates the characteristic look of Turkish pide.

Step 6: Brush with Egg Wash

Before baking, brush the edges of the dough with an egg wash made of beaten egg to give the pide a golden, shiny finish. This step also adds flavor and helps to crisp up the crust.

Step 7: Bake

Transfer the parchment paper with the pide (I usually do 2 pide on one parchment paper) to the hot baking sheet. Bake the pide for 15-18 minutes or until the crust is golden brown and crispy and the fillings are cooked.

How to Serve Turkish Pide

Turkish Pide flatbread is best served fresh out of the oven, when the crust is warm and crisp, and the fillings are hot and flavorful.

To serve, slice the pide into portions, similar to how you would cut a pizza, and present it on a large wooden board or platter for a rustic, inviting look. You can sprinkle fresh herbs like parsley on top for added flavor and presentation.

Pair Turkish Pide with a variety of side dishes to complement its flavors. Serve it alongside a refreshing salad, like piyaz (white bean salad) or gavurdagi (Turkish tomato salad).

A side of tangy cacik is also a great accompaniment, adding a cool contrast to the warm, savory flavors of the pide.

Variations and Substitutes

Meat Substitutes: Use Turkish sausage (sujuk), ground lamb, or chicken instead of beef. Season well to ensure the filling remains flavorful.

Vegetarian Pide: Substitute ground beef with a mix of sautéed mushrooms, eggplant, zucchini, or other vegetables

Spicy Pide: Increase the heat by adding extra Pul biber, red pepper flakes, or a bit of chili powder to the ground beef or vegetable filling.

Egg-Topped Pide: For a more indulgent pide, crack an egg into the center of each pide about halfway through baking. The egg will cook to a perfectly runny yolk, adding richness to the dish.

Cheese Pide: Traditional Turkish pide flatbread often includes kasar cheese. For a similar flavor, use a mix of mozzarella and feta.

Storage

Refrigeration: Store the pide in an airtight container and refrigerate for up to 5 days.

Freezing: To freeze Turkish pide flatbread, allow it to cool completely. Wrap each pide tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag or container. It can be frozen for up to 3 months.

Reheating: If reheating frozen pide, thaw it in the refrigerator overnight. Reheat the pide in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy. You can also reheat directly from frozen; just increase the reheating time.

Frequently Asked Questions

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