Turkish Pide (Turkish Flatbread)

Why You’ll Love This Recipe

Turkish Pide is a mouthwatering bread that offers both a soft and slightly crisp texture, making it the perfect combination for any topping. The dough is easy to make, and once baked, it becomes beautifully golden and aromatic. You can fill it with your favorite fillings, from spiced lamb to vegetarian options like spinach and cheese. It’s perfect for gatherings, a family meal, or simply when you crave something homemade and comforting. Plus, it’s customizable to your taste!

Ingredients

• Warm water

• Active dry yeast

• Sugar

• Olive oil

• Flour

• Salt

• Yogurt

• Optional fillings: cheese, minced meat, vegetables

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dough: In a mixing bowl, combine warm water, yeast, and sugar. Allow it to rest until it becomes frothy.

2. Make the dough: Add olive oil, flour, salt, and yogurt to the yeast mixture. Mix until the dough begins to form, then knead for about 10 minutes until smooth.

3. Let it rise: Place the dough in a greased bowl and cover it with a clean towel. Let it rise for 1 hour or until it has doubled in size.

4. Shape the dough: Once the dough has risen, punch it down and divide it into small balls. Roll each ball out into an oval or boat shape on a floured surface.

5. Add your toppings: Spread your desired toppings (cheese, meat, or vegetables) over the rolled dough.

6. Bake: Place the prepared pide on a baking sheet or pizza stone and bake in a preheated oven at 450°F (232°C) for 10-15 minutes, or until the edges are crispy and golden.

7. Serve: Remove from the oven and serve hot.

Servings and Timing

• Servings: Makes 4-6 individual pides (depending on the size)

• Total Time: 1 hour 30 minutes (including rising time)

• Active Time: 30 minutes

Variations

• Cheese Pide: Use a combination of mozzarella and feta cheese for a gooey and flavorful filling.

• Vegetarian Pide: Top with sautéed spinach, mushrooms, and crumbled feta or goat cheese.

• Meat Pide: Use ground lamb or beef mixed with onions, spices, and herbs for a savory meat filling.

• Spicy Pide: Add chili peppers or red pepper flakes to any of the fillings for a spicy kick.

Storage/Reheating

• Storage: Store leftover Turkish Pide in an airtight container or wrap it in plastic wrap. It will last for up to 2 days at room temperature.

• Freezing: To freeze, allow the pides to cool completely, then wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 1 month.

• Reheating: Reheat the pides in the oven at 350°F (175°C) for 5-7 minutes, or until heated through. For a crispier texture, you can also reheat them in a toaster oven.

FAQs

1. Can I use whole wheat flour for Turkish Pide?

Yes, you can substitute whole wheat flour for some or all of the white flour in the dough to make it slightly healthier. The texture may be a bit denser.

2. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast in place of active dry yeast. You won’t need to activate it in water; simply mix it with the dry ingredients.

3. Can Turkish Pide dough be made ahead of time?

Yes, you can prepare the dough the night before, let it rise, and then refrigerate it. The dough can be used the next day after resting at room temperature for a short time.

4. How can I make the crust crispy?

For a crispier crust, bake the pide on a preheated pizza stone or baking sheet and use a higher oven temperature (around 450°F or 232°C).

5. Is Turkish Pide gluten-free?

Traditional Turkish Pide is made with wheat flour, so it is not gluten-free. You can experiment with gluten-free flour blends, but the texture may vary.

6. Can I add toppings before baking?

Yes, you can add various toppings like cheese, meat, or vegetables directly on top of the dough before baking. Just make sure not to overload the toppings to prevent sogginess.

7. What’s the best filling for Turkish Pide?

Popular fillings for Turkish Pide include minced meat with spices, cheese with herbs, and a variety of vegetables. It really depends on your personal taste.

8. Can I make Turkish Pide without yogurt?

Yes, if you don’t have yogurt, you can substitute it with milk or even a little extra olive oil for richness.

10. How do I know when the Turkish Pide is fully baked?

The Turkish Pide is ready when the edges are golden brown and slightly crispy. The filling should be melted and bubbling.

Conclusion

Turkish Pide is a delicious and versatile flatbread that is perfect for any occasion. Whether you prefer it filled with cheese, savory meats, or vegetables, it’s a delightful dish that satisfies everyone’s taste buds. With a simple dough recipe and endless filling possibilities, Turkish Pide is sure to become a favorite in your kitchen.

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Turkish Pide (Turkish Flatbread)

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Turkish Pide is a popular and delicious flatbread often filled with a variety of toppings like ground meat, vegetables, and cheese. Known for its chewy texture and crispy edges, this Turkish staple is versatile and perfect for gatherings or casual meals.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: Makes 4-6 individual pides
• Category: Bread
• Method: Baking
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Warm water

Active dry yeast

Sugar

Olive oil

Flour

Salt

Yogurt

Optional fillings: cheese, minced meat, vegetables

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Instructions

1. In a mixing bowl, combine warm water, yeast, and sugar. Allow it to rest until it becomes frothy.
2. Add olive oil, flour, salt, and yogurt to the yeast mixture. Mix until the dough begins to form, then knead for about 10 minutes until smooth.
3. Place the dough in a greased bowl and cover it with a clean towel. Let it rise for 1 hour or until it has doubled in size.
4. Once the dough has risen, punch it down and divide it into small balls. Roll each ball out into an oval or boat shape on a floured surface.
5. Spread your desired toppings (cheese, meat, or vegetables) over the rolled dough.
6. Place the prepared pide on a baking sheet or pizza stone and bake in a preheated oven at 450°F (232°C) for 10-15 minutes, or until the edges are crispy and golden.
7. Remove from the oven and serve hot.

Notes

• For a crispier crust, bake the pide on a preheated pizza stone or baking sheet at a high temperature (450°F or 232°C).
• You can freeze Turkish Pide for up to 1 month. Wrap them tightly in plastic wrap and aluminum foil.
• To reheat, use the oven at 350°F (175°C) for 5-7 minutes or a toaster oven for a crispier texture.

Nutrition

• Serving Size: 1 pide
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 5mg