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Turkish pide
Bakeanna

Turkish pide

Make authentic Turkish pide at home with soft dough, melty cheese, and two classic toppings. Follow these 7 expert tips for bakery-quality results every single time.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 Pides
Course: Breads
Calories: 510
Ingredients Method

Ingredients
  

Dough
  • 1¼ cup warm water
1 teaspoon instant yeast
1 teaspoon sugar
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
Cheese & Sucuk Topping
  • Mozzarella cheese
Akawi cheese
Sliced Turkish sucuk
Shishito peppers optional
Cheese & Tomato Topping
  • Mozzarella cheese
Akawi cheese
2 tomatoes thinly sliced
Additional Ingredients
  • 1 egg for brushing
Sesame seeds or black seeds (optional)
Cornmeal
2–3 tablespoons melted butter
Fresh parsley for garnish

Method
 

Activate the Yeast
  1. In a small bowl combine warm water, sugar, and yeast.
Let it sit for about 5 minutes until foamy.
Make the Dough
  1. In a mixing bowl combine:
  2. flour
salt
olive oil
yeast mixture
  3. Mix until a smooth dough forms.
  4. Knead for 5 minutes in a mixer or 10 minutes by hand.
  5. Shape into a ball, cover, and let rest for 30 minutes.
Divide the Dough
  1. After resting, divide the dough into 8 equal balls.
  2. Cover them and let them rest again for 30–45 minutes until slightly doubled.
Prepare the Toppings
  1. For the sucuk version:
  2. Mix mozzarella and akawi cheese and slice the sucuk.
  3. For the tomato version:
  4. Mix mozzarella and akawi cheese and slice the tomatoes.
Shape the Pide
  1. Roll each dough ball into a thin oval.
  2. Add toppings in the center while leaving space around the edges.
  3. Fold the edges inward and pinch the ends to form a boat shape.
Egg Wash
  1. Brush the edges with beaten egg and sprinkle sesame or black seeds if desired.
Bake
  1. Preheat the oven to 495°F (255°C).
  2. Place the pides on a hot baking tray and bake for 8–14 minutes until golden and crispy.
Finish
  1. Brush the edges with melted butter immediately after baking.
  2. Garnish with fresh parsley, slice, and serve warm.