Turkish pide is a flatbread popular not only in Turkey, but almost everywhere. In Turkey, it is considered a fast food, but it is so filling that it can serve as a meal on its own!

Its dough has the classic boat-shape with the filling sitting in the boat. The bread is crispy on the outside but soft and pillowy on the inside. There are so many filling variations ranging from being vegetarian or non-vegetarian.

I have shared my favorite way of making it and it is always a hit. Never had any leftovers!

The steps may seem long, but it is worth the effort. The dough making process can be time consuming since it needs time to proof and rise. But once the dough is done, the other steps come together pretty quickly. It is best eaten when freshly baked.

I have put together the step-by-step process:

Steps for Perfect Turkish Pides:

Step 1

In a bowl, put together the lukewarm water, sugar and the instant yeast and keep it in a warm dark place for 10 minutes. Lukewarm water means you can easily dip your finger in it for at least a minute without burning it. After 10 minutes, the yeast will be activated and the water will look bubbly and foamy. Although instant yeast is supposed to be used instantly and does not need to be activated, using this method creates a super soft and fluffy dough AND it lets you know if the yeast is still alive. If the water does not foam up as shown in the picture, you will need to buy new yeast and start over.

Step 2

In a stand mixture, add the flour, salt, butter and the yeast water and knead till the dough comes together as one large mass. You can knead with your hands too. Once the dough comes together, continue kneading for 1-2 minutes more; this ensures that the gluten has developed completely. You may need to add a little more water if it is too dry; but add it slowly, 1-2 tablespoons at a time.

Step 3

Apply a little oil on the surface of the dough, cover it with a damp cloth and keep it in a warm place for at least one hour. The dough will double in size as seen in the image. While the dough is proofing, you can prepare the pide filling.

Step 4

Prepare the filling and let it cool completely.

Step 5

After an hour, punch the air out of the dough and give it one more knead with your hands. Divide it into 6 equal balls.

Step 6

Lightly dust your work surface and roll out the dough into an oval shape of around 1/2 inch thickness. You can use your fingers to stretch at the ends to create that oval shape. Make sure that the edges are not too thick. Once rolled out, transfer it to the baking dish. Then add the filling to it, making sure to leave the edges empty.

Step 7

Now we need to seal the dough and create that iconic boat shape. To prevent the dough from opening up, wet your fingers with water and seal the ends first. Then bring in the sides, pressing as you fold.

Step 8

Prepare all the dough in the steps outlined above. Then prepare the egg wash and brush the sides of the dough with it and also drizzle a little egg wash on the filling.

Brush the sides of Turkish Pide with egg wash

Brush the filling of Turkish Pide with egg wash

Step 9

Bake in the oven till the dough is golden brown. Then cut into desired bite size pieces and enjoy!

Step 10- Any Turkish Pide leftovers?

It can be stored in the following ways after it is baked and completely cooled:

In the fridge: If there are leftovers, it can be covered and kept in the fridge for up to 3-4 days.

To freeze: Wrap it in foil as a whole or in slices and freeze. If you have made a big batch, wrap them individually to prevent them from getting stuck. They can be frozen for up to 3 months.

To reheat pide: Place the pide on a baking sheet and place in a preheated oven at 400°F for 6-8 minutes.

You can also reheat it in the microwave if it was stored in the fridge.

Turkish Pide

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Course Appetizer, Main Course

Cuisine Turkish

Servings 8 people

Ingredients

Ingredients for Dough

4 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
2 ½ teaspoon instant yeast
2 tablespoons butter
300 ml lukewarm water (approximately)

Ingredients for filling

2 tablespoons oil
500 gm chicken mince/ beef mince
1 tablespoons ginger garlic paste
1 medium onion chopped
1 ½ teaspoon salt
1 teaspoon black pepper
1 ½ teaspoon dried oregano
1 teaspoon paprika
1 teaspoon red chili flakes
1 teaspoon mixed herbs (optional)
1 large bell pepper (diced)
2 tablespoons vinegar
1 tablespoon sriracha sauce/hot sauce
2-3 tablespoons tomato paste
1 large tomato (finely diced)
1 egg wash (1 egg mixed with 1-2 tablespoons water)

Instructions

Dough Preparation

Measure out 300ml lukewarm water and add sugar and yeast to it. Mix well, cover and keep in a dark warm place for 10-15 minutes. We want to activate the yeast. The yeast mixture will turn bubbly and foamy.
In a stand mixer bowl, mix all the ingredients mentioned under "Dough" – flour, butter and salt.
Add in the yeast water and start kneading until a smooth dough ball forms. This can be done in a stand-mixer or by hand. The dough should be soft, not sticky.
Keep kneading for 1-2 minutes more.
Lightly oil the surface of the dough ball and cover with a damp cloth.
Leave it in a warm place to rise for about 1-2 hours. It should double in size.
Then divide the dough into 6 equal balls.

Filling Preparation

In a small bowl mix together the following: onions, salt, black pepper, dried oregano, paprika, red chili flakes, mixed herbs, vinegar, sriracha/hot sauce, tomato paste and bell peppers. Keep it aside (this step will save time).
In a wide pan over medium high heat, add oil, minced meat of your choice and the ginger garlic paste.
The mixture will release water. Cook until the mixture almost dries up (but not completely dried up!).
Then add all the ingredients you had gathered in the small bowl.
Cover and lower the heat slightly and cook until the meat mixture is almost done.
Once done, remove from the heat let the mixture cool completely.
Once cooled, add in the diced tomatoes.

Assembly

Preheat the oven to 425 F.
Line the baking dish with parchment paper and lightly grease it.
On a clean counter, lightly dust flour on it.
Take 1 ball of dough at a time and roll it out with a rolling pin into an oval shape 1/2 inch thick.
Carefully transfer the oval dough onto the baking dish.
Take the cooled meat mixture and spread it only in the center of the oval shaped dough. The sides (about 3/4-1 inch) should be left empty.
Pinch the front ends of the oval dough and the back ends creating a long boat shape. Wet your fingers slightly, this will help seal it.
Fold the sides inwards slightly- it is okay if it touches the meat mixture.
Brush egg wash on the sides of the dough. I also like to brush it on top of the filling as the egg mixture will help keep the filling in place.
Do this for all the dough balls.
Bake in the oven for 20-25 minutes in the medium rack.
You can broil on low setting for 2-3 minutes to give it a wonderful brown color.
Serve hot.

Notes

Usually instant yeast is added directly flour mixture and is never activated beforehand. However, activating the yeast in sugar mixture and then using it makes the dough very soft.
Do not use scorching hot water as this will kill the yeast. Nor should the water be too cold, as this slows the yeast activation. Lukewarm water means you can easily dip your finger in it for at least a minute without burning it.
Amount of water for the dough will vary depending on the brand of flour, correct measurement of flour, temperature of water and temperature of your kitchen. If you need to add more water, do it slowly 1-2 tablespoons at a time.
The meat mixture should not be very dry nor very runny.
The meat mixture does not need to be fully cooked because its cooking will be completed in the oven.
Diced tomatoes are added in the end. This prevents the pide from drying out and keeps it moist.
Filling must be cooled before using it. You can also make the filling a day ahead.
Place the filling after moving the rolled out dough onto the baking dish. Once the dough is filled, it becomes heavy and tricky to move and it can break creating a huge mess.
If you cannot make the oval shape with the rolling pin, just use your fingers to pull the dough in that shape.
If you want to avoid eggs, skip the egg wash and use milk or butter to brush the sides of the dough.
To sore in the fridge: If there are leftovers, it can be covered and kept in the fridge for up to 3-4 days. You can also reheat it in the microwave.
To store in the freeze: Wrap it in foil as a whole or in slices and freeze. If you have made a big batch, wrap them individually to prevent them from getting stuck. They can be frozen for up to 3 months.
To reheat pide: Place the pide on a baking sheet and place in a preheated oven at 400°F for 6-8 minutes.

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