Description
Turkish Pide is a traditional boat-shaped flatbread from Turkey, often topped with flavorful fillings such as ground beef, spicy sucuk sausage, and melty cheeses like Akkawi or mozzarella. This versatile bread is perfect as a hearty main dish or a savory appetizer, featuring a soft, slightly chewy crust baked to golden perfection.
Ingredients
Dough Ingredients
- 3¼ cups (396 grams) bread flour, plus more for dusting
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 1¼ teaspoon kosher salt
- 2 tablespoons olive oil
- 1 cup warm water (105-110ºF)
- 3 tablespoons warm milk
- 1 large egg + 1 tablespoon water (for egg wash)
- Sesame or nigella seeds for sprinkling (optional)
Filling Ingredients
- Kesar Akkawi or mozzarella cheese, shredded (quantity as preferred)
- Sucuk sausage, sliced or chopped (quantity as preferred)
- Prepared ground beef filling (seasoned as desired, roughly 1 cup per pide)
- Optional roasted red peppers or mixed vegetables for additional topping
Instructions
- Prepare Dough: In a stand mixer bowl, combine bread flour, instant yeast, sugar, and kosher salt. Add olive oil, warm water, and warm milk. Mix with hands, dough whisk, or mixer at speed 4 until combined, then knead dough for 10 minutes until smooth and elastic. Adjust with 1-3 tablespoons of additional flour or water if dough is too sticky or dry.
- Proof Dough: Form dough into a ball and place in lightly oiled bowl. Cover with plastic wrap and let proof in a warm place for 60-90 minutes or until doubled in size.
- Preheat Oven: About 10 minutes before dough is ready, position a rack in the center of the oven and preheat to 500ºF. If using a pizza stone or steel, preheat for at least 45 minutes.
- Divide Dough: Transfer dough to a floured surface and divide into 5 equal pieces. Cover loosely with a damp towel and let rest for 20-30 minutes.
- Shape Dough: Working with one dough ball at a time, roll out each piece into a long oval approximately 18 inches long and 6-7 inches wide at the center. Sprinkle a baking sheet with semolina or cornmeal and place the oval on one side of the sheet.
- Add Fillings: Place desired fillings — cheese, sucuk, or ground beef mixture — along the center of the oval, leaving a ½ inch border all around. Fold the top and bottom edges inward to form pointed ends and fold the sides over the filling, creating a boat shape. Brush the exposed dough edges with the egg wash and sprinkle with sesame or nigella seeds, if using.
- Bake Pides: Bake on the middle rack in the preheated oven for 14-17 minutes until the crust is golden brown and cooked through. Remove from oven and cool on a wire rack for a few minutes before slicing and serving.
- Repeat Baking: Bake remaining pides using fresh semolina or cornmeal on the baking sheet between batches for best results.
Notes
- Dough proofing times may vary based on ambient temperature; look for dough to double in size.
- Use of a pizza stone or steel improves crust texture and heat distribution.
- Nigella seeds add a traditional flavor and aesthetic but are optional.
- For the filling, you can substitute or mix in vegetables or other toppings to your preference.
- Ensure the dough is neither too sticky nor too dry for best handling and texture.
