Description
A traditional Turkish flatbread known as Pide, featuring a tender, yeasted dough topped with a variety of savory fillings such as spinach, Turkish sausage, or spiced lamb, baked until golden and delicious. Perfect as a unique pizza-style dish combining versatile toppings with a soft, chewy crust.
Ingredients
Scale
Dough
- 1 tsp rapid rise / instant yeast (sub active dry yeast)
- 1/2 tsp white sugar
- 2 tbsp + 2/3 cups very warm water (~40℃ /104℉)
- 2 cups bread flour (sub all purpose/plain flour)
- 3/4 tsp salt
- 1 1/2 tsp olive oil
- 1/2 tsp semolina (optional)
Cheese
- 150g / 5oz Turkish kasar cheese or mozzarella
Spinach Topping
- 2 tsp olive oil
- 1/2 onion, finely diced
- 280g / 10oz baby spinach
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/4 tsp salt (kosher / cooking salt)
Turkish Sausage Topping
- 125g / 4oz Turkish sujuk sausage (sub chorizo)
Lamb Topping
- 1 tbsp olive oil
- 1/2 onion, finely diced
- 1 garlic clove, finely minced
- 250g / 8oz lamb mince (or beef)
- 1 tsp tomato paste
- 1 tsp baharat spice mix
- 1/2 tsp cumin
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 red capsicum / bell pepper, finely diced
- 1/2 tomato, finely chopped
- 1 tsp lemon juice
- 4 tbsp Turkish tulum cheese or feta, crumbled
Finishing & Garnishes
- 1 egg (optional)
- Dried oregano
- Sesame seeds, toasted
- Sumac
- Fresh coriander / cilantro leaves
- Extra virgin olive oil
Instructions
- Bloom yeast: Mix the yeast with 2 tbsp of warm water and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until the mixture is foamy, indicating the yeast is active.
- Make dough: Combine the flour and salt in a large bowl or stand mixer bowl. Add the yeast mixture, olive oil, and the remaining 2/3 cups warm water. Stir with a wooden spoon until most flour is incorporated, then switch to hands to bring the dough together.
- Knead dough: Lightly flour your workspace and knead the dough by hand for 8 to 10 minutes or use a stand mixer on speed 6 for 3 minutes. The dough should become smooth and elastic without tearing when stretched.
- First rise: Shape the dough into a ball, oil the inside of the bowl, place dough inside, cover with cling wrap, and let rise in a warm place for 1.5 hours until doubled in size.
- Second rise: Punch down the dough, divide into two equal pieces, shape each into a ball with a smooth top, place on a floured tray, sprinkle with flour, cover with a damp tea towel, and let rise for another hour until doubled.
- Preheat oven and prepare trays: Preheat your oven to 240°C (465°F) or 220°C fan. Position oven shelves at the top and middle levels. Lightly sprinkle 1/4 tsp semolina on each baking tray to prevent sticking.
- Roll out dough: On a floured surface, roll each ball into an oval shape 40cm long and 20cm wide.
- Assemble pide: Place rolled dough on semolina-dusted trays. Sprinkle cheese evenly over the surface, then add your chosen toppings, leaving a 2cm border.
- Shape pide: Brush the edges with water, pinch the ends together to seal, then fold in the sides to create the characteristic boat shape.
- Bake pide: Bake for 15 minutes, swapping trays halfway through, until the crust is golden brown.
- Optional egg topping: If desired, bake pide for 10 minutes, crack an egg on top, and return to the oven for a further 5 minutes to cook the egg.
- Add finishing touches: Sprinkle with your choice of garnishes like dried oregano, sesame seeds, sumac, fresh coriander, and a drizzle of extra virgin olive oil before slicing and serving.
- Prepare spinach topping: Heat olive oil in a skillet over medium heat. Cook diced onion for 3 minutes until translucent. Add spinach and cook until wilted, stirring in cumin, salt, and pepper. Allow to cool before using.
- Prepare sausage topping: Roughly chop the Turkish sujuk sausage and pulse in a food processor or Nutribullet to break it down into a finer mince suitable for topping.
- Prepare lamb topping: Heat olive oil in a skillet over medium-high heat. Sauté garlic and onion for 3 minutes until soft. Add lamb mince and cook until browned. Stir in tomato paste, baharat, cumin, salt, and pepper, cooking for 3 more minutes. Add diced capsicum, tomato, and lemon juice, cooking until most liquid evaporates. Cool before using.
Notes
- Active dry yeast can be used instead of rapid rise/instant yeast but allow longer rising time.
- Water should be very warm (~40℃ / 104℉) to activate yeast properly but not hot enough to kill it.
- Bread flour is preferred for chewy crust but all-purpose flour works fine.
- Turkish kasar cheese can be substituted with mozzarella for a milder taste.
- Chorizo can replace Turkish sujuk sausage if unavailable.
- Baharat is a Middle Eastern spice blend, can substitute with a mix of cinnamon, nutmeg, allspice, and cloves.
- Use Turkish tulum cheese or feta for salty, crumbly topping finishes.
- Dough is kneaded enough when it is smooth and elastic, not sticky or tearing when stretched.
- First rise should be done in a warm draft-free place until dough doubles, about 1.5 hours.
- Semolina dusting helps achieve a crisp bottom crust and prevents sticking.
- You can customize toppings as desired; classic combos include spinach & feta or spicy lamb & tulum cheese.
- Adding an egg halfway through baking creates a rich, creamy topping for pide.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Keywords: Pide, Turkish flatbread, Turkish pizza, Turkish bread, savory flatbread, Turkish cuisine, bread with toppings
