Turkish Pide
This homemade Turkish pide has a soft, chewy dough and a savory ground beef filling tucked into a boat-shaped flatbread. It takes a little time for the dough to rise, but the shaping is simple and fun.
- Total time
- 57 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 35mCook 22mTurkishBaking
Turkish pide is a boat-shaped flatbread baked with a savory topping or filling. You will often see it with minced meat, cheese, spinach, or egg, and it is commonly sliced crosswise for sharing.
This version uses a soft yeast dough and a spiced ground beef mixture with onion, pepper, tomato, and parsley. The filling is cooked briefly before baking so the pide stays juicy without making the dough soggy.
Plan for about 1 hour of rising time in addition to the active prep and bake time. Serve the pide warm with lemon wedges, plain yogurt, a chopped salad, or pickled vegetables.
01What you'll need
Ingredients
20 items · 4 servings
- For the dough: 3 cups (360 g) all-purpose flour, plus more for dusting
- 2 1/4 teaspoons instant yeast, or 1 packet
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt
- 3/4 cup warm water, about 100°F to 110°F
- 1/4 cup whole milk, room temperature or slightly warm
- 2 tablespoons olive oil
- For the filling: 1 tablespoon olive oil
- 12 ounces lean ground beef, about 85% lean
- 1 medium yellow onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 medium tomato, seeded and finely chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon fine salt
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/4 cup chopped fresh parsley
- For finishing: 1 large egg, beaten, for brushing the dough edges, optional but recommended for color; 1 tablespoon uns小菊
02How to make it
Step-by-step
1. Mix the dough
In a large bowl, whisk the flour, yeast, sugar, and salt. Add the warm water, milk, and 2 tablespoons olive oil. Stir until a shaggy dough forms. A shaggy dough looks rough and uneven, with no dry flour left in the bowl.
2. Knead until smooth
Turn the dough onto a lightly floured counter. Knead for 7 to 9 minutes, pressing the dough away with the heel of your hand, folding it back, and repeating. The dough should become smooth and slightly tacky, not sticky. Add flour only a teaspoon at a time if it clings heavily to your hands.
3. Let the dough rise
Place the dough in a lightly oiled bowl and turn it once to coat. Cover with a clean towel or plastic wrap. Let it rise in a warm spot for 60 to 75 minutes, or until it looks puffy and nearly doubled.
4. Cook the filling
While the dough rises, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the ground beef and cook for 4 to 5 minutes, breaking it into small pieces. Add the onion and bell pepper and cook for 3 minutes more, until softened.
5. Season and cool the filling
Stir in the tomato, tomato paste, salt, paprika, cumin, black pepper, and red pepper flakes if using. Cook for 2 to 3 minutes, until the mixture is thick and not watery. Turn off the heat and stir in the parsley. Let the filling cool for at least 10 minutes before shaping the pide.
6. Shape the dough boats
Heat the oven to 475°F and line 2 baking sheets with parchment paper. Divide the dough into 4 equal pieces. Roll each piece into a long oval, about 10 inches long and 5 inches wide. Move the ovals to the baking sheets before adding the filling.
7. Fill and fold
Spoon the beef filling down the center of each oval, leaving about a 1-inch border. Fold the long edges up and slightly over the filling, then pinch the two ends firmly to make a boat shape. Brush the exposed dough edges with beaten egg.
8. Bake and finish
Bake for 16 to 22 minutes, rotating the pans halfway through, until the crust is golden and the bottom is browned. Brush the hot crust edges with melted butter, if using. Rest for 5 minutes, then slice and serve warm.
03From our kitchen
Cook's tips
- Make-ahead dough: Mix and knead the dough, then cover and refrigerate it for up to 24 hours after the first 20 minutes of room-temperature rising. Let it sit at room temperature for 45 to 60 minutes before shaping.
- Make-ahead filling: The beef filling can be cooked up to 2 days ahead. Cool it quickly, refrigerate it in an airtight container, and bring it close to room temperature before using.
- Avoid a soggy pide: Cook the filling until it is thick, not saucy. If your tomatoes are very juicy, drain off extra liquid before adding them.
- Cheese swap: For a cheesier pide, sprinkle 1/2 cup shredded mozzarella, kasar cheese, or mild cheddar over the beef filling before folding the edges.
- Meat swap: Ground lamb works well in place of beef. If using a fattier meat, spoon off excess fat before adding the tomato and seasonings.
- Storage: Refrigerate leftover pide in an airtight container for up to 3 days. Reheat in a 350°F oven or toaster oven until warmed through and crisp at the edges. Microwaving works, but the crust will be softer.
Cook's note
The finishing butter adds shine and flavor, but you can skip it for a lighter crust. If you do skip both the egg wash and butter, the pide will still taste good, though the edges will look paler.
04Frequently asked
Questions & answers
Can I make Turkish pide without a stand mixer?
Yes. This recipe is written for hand kneading. A stand mixer with a dough hook also works; knead on medium-low speed for about 5 minutes, until the dough is smooth and elastic.
Why did my pide open up in the oven?
The ends may not have been pinched tightly enough, or the filling may have been piled too high. Pinch each pointed end firmly and leave a clear border around the filling so the dough can hold its shape.
Can I freeze Turkish pide?
Yes. Bake the pide first, cool completely, then wrap each one well and freeze for up to 2 months. Reheat from frozen in a 375°F oven until hot in the center, usually 15 to 20 minutes.
Can I use store-bought pizza dough?
Yes. Use about 1 pound of pizza dough for 4 pide. The texture will be a little different, but it is a helpful shortcut. Let refrigerated dough come to room temperature before rolling so it does not spring back.
What should I serve with Turkish pide?
Serve it with a simple cucumber-tomato salad, lemon wedges, plain yogurt, ayran, pickled vegetables, or fresh herbs. The fresh sides balance the rich filling.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat29 g
- 37%
- Saturated Fat9 g
- 45%
- Cholesterol120 mg
- 40%
- Sodium976 mg
- 42%
- Total Carbohydrate77 g
- 28%
- Dietary Fiber5 g
- 18%
- Total Sugars5 g
- Protein29 g
- 58%
- Vitamin D0.4 mcg
- 2%
- Calcium89 mg
- 7%
- Iron6.7 mg
- 37%
- Potassium663 mg
- 14%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
BakingHomemade Flour Tortillas
Soft, flexible flour tortillas are simple to make with pantry ingredients and a hot skillet. Use them for tacos, wraps, quesadillas, breakfast burritos, or warm alongside a pot of beans.
BakingOrange Cake
This tender orange cake is bright with fresh zest and juice, then finished with a thin orange glaze. It is simple enough for a weekend bake and pretty enough to serve after dinner.
BakingLemon Raspberry Muffins
Bright lemon zest, juicy raspberries, and a tender yogurt batter make these muffins a cheerful bake for breakfast, brunch, or an afternoon snack. They come together without a mixer and bake in about 20 minutes.
BakingZa’atar Manakeesh
Manakeesh are soft, chewy Middle Eastern flatbreads usually eaten for breakfast, lunch, or a snack. This version uses a simple homemade dough and a tangy za’atar-olive oil topping that bakes up fragrant and lightly crisp