Description
This traditional Turkish Pide recipe offers a delightful handmade flatbread topped with flavorful ingredients like Turkish kasar or mozzarella cheese, spinach, sausage, or spiced lamb mince. The dough is made from scratch using instant yeast for a soft and airy texture, baked to a golden crust, and served with a variety of savory toppings. Ideal for sharing, pide resembles Turkish-style pizza and is perfect for a family meal or entertaining guests.
Ingredients
Scale
Dough Ingredients:
- 1 tsp rapid rise / instant yeast (or active dry yeast)
- 1/2 tsp white sugar
- 2 tbsp + 2/3 cups very warm water (~40°C /104°F)
- 2 cups bread flour (or all purpose/plain flour)
- 3/4 tsp salt
- 1 1/2 tsp olive oil
Toppings:
- 150g / 5oz Turkish kasar cheese or mozzarella
- 1/2 tsp semolina (optional)
- 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)
- 125g / 4oz Turkish sujuk sausage (or chorizo)
- 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
- Dried oregano
- Sesame seeds, toasted
- Sumac
- Fresh coriander/cilantro leaves
- Extra virgin olive oil
Optional:
- 1 egg (for egg topped pide)
Instructions
- Bloom yeast: In a small bowl, combine the yeast with 2 tablespoons of warm water and the sugar. Cover with cling wrap and let it sit for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make dough: In a large bowl or stand mixer bowl, mix together the bread flour and salt. Add the yeast mixture, olive oil, and remaining 2/3 cups of warm water. Stir with a wooden spoon until mostly combined, then use your hands to bring the dough together.
- Knead dough: Flour your work surface lightly with 1 tablespoon of flour. Knead the dough by hand for 8 to 10 minutes until smooth and elastic, or knead in a stand mixer on speed 6 for 3 minutes. The dough is ready when it stretches without breaking.
- First rise: Shape the dough into a ball and lightly oil the inside of the bowl used. Place the dough in the bowl, cover with cling wrap, and let rise in a warm place for 1.5 hours or until doubled in size.
- Second rise: Punch down the dough to release air. Divide into two equal portions. Shape each into a ball with a smooth top by pulling sides underneath. Place on a floured tray and cover with a damp tea towel. Let rise for 1 hour until doubled again.
- Preheat oven: Set your oven to 240°C/465°F (220°C fan) and place racks in the top and middle positions.
- Roll dough: On a lightly floured surface, roll each dough ball into an oval about 40cm (16 inches) long and 20cm (8 inches) wide at the widest point.
- Prepare baking trays: Sprinkle 1/4 teaspoon semolina on two baking trays to prevent sticking, creating a base area approximately 40cm x 15cm.
- Assemble pide: Place the rolled dough on the semolina. Evenly sprinkle with cheese, then distribute your chosen topping over the dough, leaving a 2 cm border around the edge.
- Fold edges: Brush water on the dough edges. Pinch the ends to seal, then fold the sides inward to create the traditional boat-like shape.
- Bake pide: Bake in the preheated oven for 15 minutes, swapping trays halfway through baking. Bake until the crust turns golden brown.
- Optional egg topping: For pide with egg, bake for 10 minutes first, then crack an egg on top and return to the oven for another 5 minutes until the egg is cooked.
- Finish and serve: Remove from the oven and sprinkle with your choice of finishes such as dried oregano, sesame seeds, sumac, fresh coriander, and a drizzle of extra virgin olive oil. Slice into 3cm (1.3 inch) pieces and serve warm.
- Prepare spinach topping: Heat 2 teaspoons olive oil in a skillet over medium heat. Sauté diced onion for 3 minutes until translucent. Add baby spinach in batches, cooking until just wilted. Season with cumin, salt, and pepper. Let cool before topping the pide.
- Prepare Turkish sausage topping: Roughly chop the sujuk sausage and process it in a food processor or NutriBullet until it resembles minced meat.
- Prepare lamb topping: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook garlic and diced onion for 3 minutes until softened. Add lamb mince and cook until browned. Stir in tomato paste, baharat spice, cumin, salt, and pepper, cooking for 3 minutes. Add diced capsicum, tomato, and lemon juice; cook until most liquid evaporates, about 2 minutes. Let cool before using as a topping.
Notes
- Active dry yeast can be used instead of instant yeast (Note 1).
- Water temperature should be about 40°C / 104°F for optimal yeast activation (Note 2).
- Bread flour gives a better texture, but all-purpose flour works well (Note 3).
- Turkish kasar cheese is traditional, but mozzarella is a great substitute (Note 4).
- Chorizo can replace Turkish sujuk for the sausage topping (Note 5).
- Baharat is a Middle Eastern spice blend; you can find it in specialty stores or make your own (Note 6).
- Use crumbled Turkish tulum cheese or feta for authentic flavor (Note 7).
- The dough is kneaded enough when smooth, elastic, and stretches without tearing (Note 8).
- Ensure the dough doubles in size during rising for a fluffy texture (Note 9).
- Sprinkling semolina on baking trays prevents sticking and adds a slight texture (Note 10).
- Suggested topping combinations can be mixed and matched; use your favorites (Note 11).
- Egg can be added to any pide just after 10 minutes of baking and then baked for 5 more minutes (Note 13).
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Keywords: Turkish Pide, Turkish Flatbread, Turkish Pizza, Homemade Pide, Turkish Bread, Turkish Cheese Bread, Lamb Pide, Spinach Pide, Sausage Pide
