This Turkish Pide is unique, delicious and highly customisable. A rich and comforting food that can be enjoyed at any time, try it out for yourself!
The default recipe makes 6 pide. Use the scale below to increase the portions.
For the dough
- 250ml water, slightly warm (see note 1)
- 1 tsp active dry yeast
- 1 tsp sugar
- 400g plain/all-purpose flour + extra for rolling the dough
- 1 tsp salt
- 15g unsalted butter + extra for brushing the dough
- olive oil to grease
For the filling:
- 2 tsp olive oil
- 1 large onion, finely diced
- 1 large red pepper, finely diced
- 1 large green pepper, finely diced
- 2 cloves garlic
- 500g minced/ground beef
- 400g tinned chopped tomatoes
- 2 tsp chilli flakes
- 2 tsp smoked paprika
- 300g firm gratable cheese, such as cheddar (see note 2)
- chopped fresh parsley, to garnish
Make the dough
- Mix together the water, sugar, salt and yeast until everything is dissolved. Set aside for 5-10 minutes, until the top of the liquid turns frothy. (see note 3)
- In a large bowl mix the flour, salt and melted butter. Add the water and yeast mixture a little at a time, until fully combined into a solid dough.
- Transfer the dough to a clean work surface and knead until it is smooth and the surface springs back when pressed. This will take around 10 minutes. If you are using a stand mixture it will take around half this time.
- Lightly grease a large bowl with some oil and then place the dough inside. Brush the top of the dough with a little oil and cover with clingfilm. Leave the dough to proof in a warm place for around 1 hour, or until doubled in size.
- Transfer the dough to a floured work surface and knead a couple of times to deflate. Cut it into 6 pieces and shape each piece into a roll shape.
- Place the rolls onto a baking tray lined with baking/parchment paper making sure you have around a 2cm/1in gap between them. Cover with a tea towel and set aside for 15 minutes.
- Preheat the oven to 200C/400F.
- Roll each ball into a long piece, around 30cm long and 15cm wide. Carefully transfer to a large baking tray lined with parchment paper.
- Split the cheese among the pides and spread evenly in the centre of each. Leave a 2-3cm/1in gap from the edge.
- Spread the filling on top of the cheese.
- Flip the outer edges of the pide inwards and pinch in the ends. Brush the exposed dough with melted butter and place in the oven for 20 minutes, turning halfway through.
Make the filling
- Heat the oil in a large pan over medium-high heat. Add the onion and saute for 2-3 minutes until starting to soften.
- Add the peppers and cook for a further 2-3 minutes before adding the garlic and cooking for another minute.
- Add the minced beef and cook until sealed all over, working the meat to break it apart.
- Add the chopped tomatoes, chilli flakes and paprika. Reduce the heat to medium so the mixture is lightly simmering and cook for 10 minutes.
- The water needs to be around 60C/110F. In practical terms, this means warm, but not hot. Definitely a lot cooler than you would use to shower or wash up.
- Cheddar, Mozzarella, and Monterey Jack are all good options. For authenticity use kashar if you can find it. Make sure to grate the cheese yourself, as pre-grated varieties have additives to stop it clumping, which also stops it from melting as evenly.
- If the yeast doesn’t turn frothy (and you definitely added the sugar to the water) then it may be because the yeast is past its best which will stop the bread from rising. I recommend using a different packet.
- If you are using egg as a filling then add it 5 minutes before the end of the cooking time. Break the egg into a cup first and add the yolk and then spread a little of the whites around the yolk.
- See the main recipe post for more filling ideas.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Dinner
- Method: Bake
- Cuisine: Turkish
- Serving Size: 1
- Calories: 630
- Fat: 27g
- Carbohydrates: 58g
- Protein: 38g
Keywords: Turkish pide, pizza, snack, dinner, cheese