Easy Turkish Pide | Turkish Flatbread (3 Ways)

No ratings yet

Easy Turkish Pide | Turkish Flatbread (3 Ways)

Easy Turkish Pide, a delicious homemade version of the popular boat-shaped Turkish flatbread that is surprisingly simple to make with everyday ingredients. A soft, fluffy dough is topped with your choice of fillings then baked until golden. This recipe makes 6 individual flatbreads, 2 filled with a spiced beef filling, 2 with cheese and egg, and 2 with a classic pepperoni filling that's guaranteed to go down well with children and grown ups alike.

Prep Time40

Cook Time24

Proving Time1 30

Total Time2 34

Course: Main Course

Cuisine: Turkish

Servings: pides

Calories: 500kcal

Author: Daniela Apostol

Ingredients

For the dough

500 g strong white bread flour (4 cups)
1 teaspoon fine salt
300 ml warm water ( 1 ¼ cups)
3 tablespoon olive oil
1 tbsp granulated sugar

For the beef topping

125 g lean beef mince (ground beef, 4 oz)
¼ shallot
1 clove garlic
¼ teaspoon fine salt
¼ teaspoon ground black pepper
1 tablespoon fresh parsley
½ teaspoon paprika
½ teaspoon ground coriander

For the cheese and egg topping

25 g grated cheddar cheese (¼ cup)
25 g grated mozzarella cheese (¼ cup)
2 eggs
¼ teaspoon ground black pepper
½ tablespoon fresh parsley

For the pepperoni topping

Instructions

To make the dough, pour the warm water into a jug and add the yeast, sugar and a tablespoon of flour.
Mix everything well and set it aside in a warm place 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 clean kitchen towel and leave it to prove in a warm place for 1 and a half hours or until it doubles its size.
Once the dough is ready, preheat the oven to 250 degrees Celsius (480 Fahrenheit).
Divide the dough into 6 equal parts, then roll each individual dough into an oval of about 30 cm long (12 inches).
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 traybake and bake for 12 minutes.
For the egg and cheese topping, spread half of the cheese over one rolled dough, and half on the other.
Bake them for 6 minutes, then remove them from the oven, and crack an egg on top of each pide, then bake for a further 4-6 minutes.
Garnish with ground black pepper and chopped parsley.
For the pepperoni pide, spread one tablespoon of the tomato sauce over one rolled dough, leaving the edges clear, top with half the cheese mixture and 4 pepperoni slices.
Repeat with the second pepperoni pide and bake them for 12 minute.
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.
Serve them hot!

Video

Notes

Activate the yeast first, while usually 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
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.

Nutrition