Easy Turkish Pide |Turkish Flatbread (3 Ways)

Ingredients overview - the dough

• flour - I used strong white bread flour, which is ideal for making this dough, plain flour could work too if you don't have bread flour, but the latter produces more gluten, which results in fluffier, light crust
• yeast - I used dried fast-action yeast; while some recipes will not require the yeast to bloom, it's the best way to know if your yeast is still active
• sugar - helps activate the yeast mixture and balances out the salt
• olive oil - adds elasticity to the dough and a mild flavour
• salt - I prefer table salt for dough
• water - make sure it's just warm to help activate the yeast, hot water will prevent it from working its magic

Step-by-step photos and instructions - how to make the dough

• pour the warm water into a jug and add the yeast, sugar and a tablespoon of flour
• mix well and set it aside for 10-15 or until frothy
• sift the flour into a large mixing bowl, add the oil, salt and yeast mixture, and knead well until you get a dough that is elastic and does not stick to the hands
• cover the bowl with a kitchen towel and leave it to prove in a warm place for 1 and a half hours or until it doubles its size

Ingredients overview - the toppings

The beef topping

• beef mince - or ground beef for the US audience, I chose lean beef mince, mince with a higher fat content will make the pide greasy. You can add a tablespoon of olive oil if you find the mixture too dry
• shallot - you can replace it with a regular or red onion
• garlic - I recommend fresh garlic, as it adds a lot more flavour than granules
• parsley - fresh parsley adds colour and a lot of flavour, fresh coriander (cilantro) can be used too if you like
• paprika & ground coriander - add a warming touch to the filling, you can add ground cumin too, but since I am offended by it, I left it out
• salt & pepper - you can be more generous with the pepper, but there is no need for lots of salt with beef

The cheese and egg topping

• grated cheddar cheese and mozzarella - the cheddar cheese adds sharpness, while the mozzarella is gooey and melts wonderfully well
• eggs - I use one of egg per pide, but you can add more if you want
• ground black pepper & fresh parsley - to garnish once the pide is out of the oven

The pepperoni topping

• grated cheddar and mozzarella - you can add either one or another, but I find that the combo works the best, as each cheese add something the compliments the other
• tomato sauce - I used a pizza base sauce, but you can also use your preferred sauce
• pepperoni - I quite like these pizza pepperoni slices, they are mild and my kids prefer them over spicer ones

Step-by- step photos and instructions - how to assemble each pide

• divide the dough into 6 equal parts, then roll each part into an oval of about 30 cm long
• for the beef mixture, mix the peeled and finely chopped shallot, garlic, chopped parsley, beef, spices and seasoning well, and spread half of the mixture over the rolled dough in a thin layer, making sure the edges are clear
• roll the edges over the filling, and pinch both ends to create the traditional boat shape
• repeat with the second beef pide, then transfer them to a baking tray
• bake in the preheated oven at 250 degrees Celsius (480 degrees Fahrenheit) for 12 minutes
• for the egg and cheese topping, roll the dough, spread half of the cheese over, shape and bake them for 6 minutes, then remove the pide from the oven, and crack an egg on top of each pide
• bake for a further 4-6 minutes, then garnish with ground black pepper and chopped parsley
• for the pepperoni pide, shape the dough into an oval, spread one tablespoon of the tomato sauce over, leaving the edges clear, top with half the cheese mixture 4 pepperoni slices
• repeat with the second pepperoni pide and bake them for 12 minutes
• once the pides are out of the oven, you can brush the crust with melted butter to keep them soft, but that's entirely optional

Expert tips

Activate the yeast first, instant yeast can be added straight to the flour, but blooming it first in warm water with sugar and flour is the best way to know if the yeast is working fine, sometimes if it's not stored correctly the quality of the yeast can be affected.

If the yeast mixture is not frothy after 10-15 minutes, do not use it, or the dough will not rise and will be tough once baked. The best thing to do is use a different yeast for the best pide crust.

Give the dough plenty of time to rise in a warm place, if you kitchen isn't warm enough, heat up your oven on its lowest temperature for 5-10 minutes, then switch it off and prove the dough in the warm oven.

Don't overload the toppings, a thin layer will result in beautifully baked crust, and will keep the edges tidy, without toppings overspilling.

It might look like the oven temperature the pides are baked is way too high, but it's the best way to mimic the traditional fire ovens usually used in Turkey.