I absolutely love this recipe because there’s something truly comforting about making dough from scratch and watching it rise, knowing it’s going to become a delicious, golden-brown pide filled with savory goodness. The combination of spiced minced meat with fresh veggies wrapped in a warm, crispy crust is the ultimate treat for an unforgettable homemade feast.
Often called Turkish pizza, pide is a delicious culinary creation that I love to whip up at home. My recipe consists of 500g of all-purpose flour, instant yeast, sugar, and salt to make a perfect dough.
The filling—minced beef or lamb with onion, tomato, and spices that I like to think is pretty similar to what makes a great taco so great—provides a rich flavor.
Ingredients
Flour, all-purpose: The dough’s base; it supplies carbs and builds structure.
Instant yeast: Raising agent, aids in making dough fluffy by causing it to rise.
Olive oil: Fats that are healthy, make richness and augment texture.
Ground beef or lamb: Rich in protein, it provides a meaty, savory, and very hearty flavor.
Onion: Imparts sweetness and profundity; it is an antioxidant powerhouse.
Adds color and warmth, provides a mild flavor boost.
Ingredient Quantities
- 500g all-purpose flour
- 1 packet (7g) instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 250ml warm water
- 2 tablespoons olive oil
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 250g minced beef or lamb (for filling)
- 1 onion, finely chopped (for filling)
- 1 tomato, finely chopped (for filling)
- 1 green pepper, finely chopped (for filling)
- 1 teaspoon paprika (for filling)
- 1 teaspoon ground cumin (for filling)
- Salt and pepper to taste (for filling)
- Chopped parsley (optional, for garnish)
Instructions
1. In a big bowl, combine the flour, instant yeast, sugar, and salt.
2. Add the warm water and olive oil slowly and mix until the dough forms.
3. Prepare the dough on a floured surface, knead it for about 10 minutes until it is smooth and elastic. Put the dough in a greased bowl, cover it with a damp cloth, and set it in a warm place. Let it rise for about 1 hour or until it has doubled in size.
4. As the dough rises, prepare the filling. Heat a little oil in a pan. Add minced beef or lamb. Cook until browned.
5. Combine the diced onion, tomato, and chopped green pepper with the meat and cook until the vegetables are softened.
6. Add next the spice—not forgetting that
paprika and ground cumin, salt, and pepper—they need to be mixed into this next.
Next up, do the cool and the remove-from-heat part.
Adding salt and pepper to fill in the gaps.
7. The oven should be preheated to 220 degrees Celsius (430 degrees Fahrenheit). The risen dough is divided into four equal portions, each of which is rolled into an oval shape on a surface dusted with flour.
8. Place some of the stuffing onto every single piece of dough, leaving an edge around the perimeter. Fold the edge in towards the middle and pinch it closed as you would a side of a soft taco.
9. Whisk together the milk and egg and brush the egg wash along the edges of the dough.
10. Put the pide on a baking sheet and put it in the oven for 15 to 20 minutes, or until the crust is a nice, toasty golden brown. If you want to garnish it, chop up some parsley and sprinkle it on top. Serve it while it’s still hot.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or dough whisk
4. Clean surface for kneading
5. Rolling pin
6. Clean kitchen towel or plastic wrap
7. Medium frying pan
8. Spatula or wooden spoon (for cooking filling)
9. Knife and cutting board
10. Baking sheet
11. Whisk or fork (for egg wash)
12. Pastry brush
Optional:
13. Chopping board for parsley (if garnishing)
FAQ
- What is Pide?Turkish flatbread is a typically boat-shaped pide, which can be filled with assorted ingredients like meat, cheese, or vegetables.
- Can I use other types of flour for this recipe?You can definitely use whole wheat flour or bread flour instead of all-purpose flour, but the texture may differ somewhat.
- Is it possible to make the dough in advance?Correct, you are able to make the dough a day ahead of time and let it rise in the refrigerator. Prior to shaping it, allow the dough to return to room temperature.
- What can I use as a substitute for minced beef or lamb?For a vegetarian version, you can use minced chicken, turkey, or a plant-based alternative.
- How do I prevent the filling from making the dough soggy?Make certain that any extra moisture is eliminated from the filling components by draining the tomatoes and cooking off extra liquid from the meat mixture.
- Can I add cheese to the filling?Indeed, incorporating cheese such as feta or mozzarella can take the flavor and texture of the pide to the next level.
- What is the best way to serve Pide?Pide should be served fresh from the oven, optionally garnished with chopped parsley, and complemented with a side salad or a yogurt dip.
Substitutions and Variations
All-purpose flour, 500g: For a chewier texture, use 500g bread flour.
250g minced beef or lamb: Substitute with 250g minced chicken or turkey for a lighter option.
1 green pepper. Substitute with 1 red or yellow bell pepper for a sweeter flavor.
1 teaspoon paprika. Substitute with 1 teaspoon smoked paprika for a smoky flavor.
Chopped parsley: For a different hint of freshness, use chopped cilantro.
Pro Tips
1. Activate the Yeast Properly: To maximize the effectiveness of the instant yeast, make sure the water is warm (around 40-43°C or 105-110°F). If it’s too hot, it might kill the yeast; too cold, it won’t activate properly.
2. Kneading Tip: During the kneading process, if the dough sticks to your hands or the surface, dust them with a little flour to keep it from being too sticky, but be cautious not to add too much flour, as it can make the dough tough.
3. Ideal Rising Environment: Allow the dough to rise in a warm, draft-free place. If your kitchen is cold, consider preheating your oven for a minute (then turn it off), and place the covered bowl inside for a cozy rising environment.
4. Filling Enhancement: After cooking the meat and vegetable filling, let it cool slightly and drain any excess fat or liquid. This will prevent the dough from becoming soggy when baking.
5. Topping Tip: Before baking, sprinkle a little extra ground cumin or paprika on the edges of the dough after applying the egg wash for an aromatic and flavorful crust.
Pide Recipe
My favorite Pide Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or dough whisk
4. Clean surface for kneading
5. Rolling pin
6. Clean kitchen towel or plastic wrap
7. Medium frying pan
8. Spatula or wooden spoon (for cooking filling)
9. Knife and cutting board
10. Baking sheet
11. Whisk or fork (for egg wash)
12. Pastry brush
Optional:
13. Chopping board for parsley (if garnishing)
Ingredients:
- 500g all-purpose flour
- 1 packet (7g) instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 250ml warm water
- 2 tablespoons olive oil
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 250g minced beef or lamb (for filling)
- 1 onion, finely chopped (for filling)
- 1 tomato, finely chopped (for filling)
- 1 green pepper, finely chopped (for filling)
- 1 teaspoon paprika (for filling)
- 1 teaspoon ground cumin (for filling)
- Salt and pepper to taste (for filling)
- Chopped parsley (optional, for garnish)
Instructions:
1. In a big bowl, combine the flour, instant yeast, sugar, and salt.
2. Add the warm water and olive oil slowly and mix until the dough forms.
3. Prepare the dough on a floured surface, knead it for about 10 minutes until it is smooth and elastic. Put the dough in a greased bowl, cover it with a damp cloth, and set it in a warm place. Let it rise for about 1 hour or until it has doubled in size.
4. As the dough rises, prepare the filling. Heat a little oil in a pan. Add minced beef or lamb. Cook until browned.
5. Combine the diced onion, tomato, and chopped green pepper with the meat and cook until the vegetables are softened.
6. Add next the spice—not forgetting that
paprika and ground cumin, salt, and pepper—they need to be mixed into this next.
Next up, do the cool and the remove-from-heat part.
Adding salt and pepper to fill in the gaps.
7. The oven should be preheated to 220 degrees Celsius (430 degrees Fahrenheit). The risen dough is divided into four equal portions, each of which is rolled into an oval shape on a surface dusted with flour.
8. Place some of the stuffing onto every single piece of dough, leaving an edge around the perimeter. Fold the edge in towards the middle and pinch it closed as you would a side of a soft taco.
9. Whisk together the milk and egg and brush the egg wash along the edges of the dough.
10. Put the pide on a baking sheet and put it in the oven for 15 to 20 minutes, or until the crust is a nice, toasty golden brown. If you want to garnish it, chop up some parsley and sprinkle it on top. Serve it while it’s still hot.
