TurkeyTraditional

Pide

A boat-shaped Turkish flatbread filled with various toppings like cheese, spinach, or minced meat. It is baked until the crust is golden and the filling is bubbling.

1 hr 42 minIntermediate4 servings

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Origin & history

Pide is a staple of Turkish cuisine, often associated with the Black Sea region. It is traditionally baked in wood-fired ovens and is a popular choice for communal meals.

Ingredients

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Dough

Filling

The method

Step by step

2 steps

01
Shape the dough
15 min
Roll the dough into an oval shape. Add the filling in the center, then fold the edges over to create the characteristic boat shape, pinching the ends.
Brush the edges with egg wash for a golden color.
02
Bake
12 min
Bake at 220C until the crust is golden and the cheese is melted and slightly browned.
Add a knob of butter on top after baking.

Chef tips

— Serve with a side of ayran.
— Don't overfill the center.

Common mistakes

— Pinching the ends too loosely
— Overloading the filling

Substitutions

Kasar cheese → MozzarellaKasar is more pungent.

Storage & serving

Best eaten fresh.

Serve sliced into strips.

Food safety

Ensure meat fillings are fully cooked.

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