Pide (Turkish Flat Bread/Pizza)

Pide is a savory, Turkish dish that is the Turkish form of pizza or flatbread and it’s so delicious! Pide is shaped like a long boat and comes with a variety of toppings. It is traditionally baked in a wood-fired oven, and is such a good comfort food. I love to make Pide as an easy dinner or lunch, and it can be a great recipe for getting the kids involved in the kitchen to add their own toppings.

❤️ Why You’ll Love Pide

• Delicious: Pide is so delicious. I love making these as an impressive lunch or dinner, or even when we’re hosting guests
• Versatile: You can totally top your Pide with whatever ingredients you or your family loves
• Family-Friendly: Get your kids involved in the kitchen by allowing them to top their Pide the way they like it

🍲 Ingredients

Bread Flour – Make sure to use bread flour for the dough of this Pide recipe as bread flour is a high protein flour that helps make your Pide crust the perfect, chewy consistency. You simply won’t get the same consistency if you try and swap this flour for something else

Instant Yeast – Instant yeast is essentially yeast that is activated instantly when liquid is added to it. Other yeasts may require you to activate your yeast by soaking it. You can use either yeasts in this recipe but you’ll want to make sure you read the instructions on your yeast because if it needs to be pre-activated you’ll want to do that before you add it to your recipe

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👩‍🍳 How to Make Pide

Make the pide dough

1. To a medium bowl add all of the warm water (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds). Whisk in the sugar first and then the yeast. Let sit for 5-10 minutes until it becomes frothy.
2. Whisk in all of the olive oil and salt.
3. Use a wooden spoon to stir in all of the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 8-10 minutes until the dough becomes more smooth and elastic (the dough shouldn’t break when stretched).
4. Shape the dough into a ball and add a drizzle of olive oil to the mixing bowl – use your hands to spread it around the mixing bowl. Place the dough ball into the oiled bowl, turn to coat and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 to 1 1/2 hours.
5. Once the dough is doubled in size, punch the dough down to fully deflate it. Then, divide the dough into 2 equal pieces. Shape each piece into a ball and place on a parchment lined baking sheet. Cover with a towel and let rest for 10-15 minutes before rolling.

Make the filling

1. While the pide dough is rising, make the spanakopita filling. In a large pot or skillet, heat your olive oil on medium heat for around 30 seconds.
2. Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
3. Once the onions have softened, add the green onions, dill, parsley, mint, vegetable stock paste and 1/2 cup crumbled feta cheese. Cook for around 2 minutes or until wilted considerably.
4. Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
5. Once the spinach is ready remove from heat to cool in a bowl or container in the fridge.

Assemble the pide and bake

1. Preheat the oven to 425F.
2. Set aside two baking trays.
3. Lightly flour a large piece of parchment paper and roll out one piece of dough into a large oval, about 7 inches wide x 15 inches long.
4. If you notice the dough bouncing back / not stretching well as you roll, allow the dough to rest for a few more minutes to help relax the gluten.
5. Gently transfer the rolled out oval and parchment paper directly onto one of the baking sheets. Roll out the second piece of dough into an oval on a piece of parchment paper and place on the other baking sheet (or fit them on one large baking sheet if possible).*If the pide is too long for your baking sheet, turn it slightly diagonal to fit*
6. Spread 3/4 cup shredded mozzarella cheese followed by half of the spanakopita filling over one flat bread, leaving a 1 inch border around the outside. Sprinkle with 1/4 cup crumbled feta cheese.
7. First fold the sides inward toward the filling to create a border that keeps the filling intact. Next, pinch / squeeze the ends of the dough to make it pointy (if this doesn’t seem to stay together, use a little bit of water brushed onto the dough and try to pinch it together that way, it should stay. You are creating a canoe / boat like shape with the dough.
8. Repeat to fill and seal the second pide dough.
9. Whisk together 1 egg with 1 tbsp water and brush the egg wash on both of the pide doughs.
10. Bake one pide at a time or both on the same rack in the oven (if the pans fit) for about 18-25 minutes or until the edges are starting to turn golden. Remove from the oven and crack an egg gently into the center of each pide (if desired). Put back in the oven on the lower rack for 3-5 more minutes, depending on how you’d like the egg done (3 minutes for runny yolk but check your oven as all ovens are different).
11. Top pide with desired toppings like a drizzle of olive oil, salt, pepper and/or calabrian chilis. Slice cooked pide into pieces and enjoy.

🪄 Tips and Tricks

• The egg is totally optional! Add it or don’t, it’s up to your personal tastes
• Make these pide and cut them into pieces to share as an appetizer
• If you love the spinach filling in this pide, you’ll love our Spanakopita-stuffed Fluffy Greek Pita Bread Recipe or our Vegan Spanakopita Recipe

🗒 Variations

There are so many different ways you can stuff Pide with whatever you really please. Here are some ideas:

• Eggs: You can totally do three eggs instead of one in the recipe below
• Caramelized Onions: Stuff the dough with caramelized onions with cheese
• Beef & Cheese: Stuff with cooked ground beef and cheese, or even steak pieces and cheese
• Sausage: Fry up sausage and sprinkle with cheese for your filling

🗒 Best served with

• Tabbouleh Recipe
• Baklava Recipe
• Moroccan-Inspired Halloumi Salad

👝 How to Store Leftovers

Like most pizza-esque recipes, Pide is best served fresh. However, leftovers can be stored in a container or in foil in the fridge for up to 3 days. Reheat in the oven, microwave, or enjoy cold.

🤔 Common Questions

Pide (Turkish Flat Bread/Pizza)

5 from 2 votes

I LOVE Pide! This is a Turkish flat bread or pizza-like recipe that is so good for an appetizer, lunch, or dinner. Stuff it how you please, and enjoy!

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Resting time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Appetizers + Sides, Main

Cuisine Turkish

Servings 2 pide

Calories 1119 kcal

Ingredients

  

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For the dough

• 3/4 cup warm water
• 2 tbsp warm water
• 3/4 tsp sugar
• 1 1/4 tsp instant yeast
• 1 tbsp olive oil
• 3/4 tsp olive oil
• 3/4 tsp salt
• 2 cups bread flour
• 3 tbsp bread flour

For the filling

• 1 tbsp olive oil
• 1/2 medium white onion, finely chopped
• 2/3 cup finely chopped green onion
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 tbsp vegetable stock paste
• 500-550 g fresh spinach
• 1 cup crumbled feta cheese, divided
• 1 1/2 cups shredded mozzarella cheese

Toppings

• 3 eggs (optional)
• salt and pepper
• calabrian chili
• olive oil

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Instructions

 

Make the pide dough

• To a medium bowl add all of the warm water (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds). Whisk in the sugar first and then the yeast. Let sit for 5-10 minutes until it becomes frothy.
• Whisk in all of the olive oil and salt.
• Use a wooden spoon to stir in all of the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 8-10 minutes until the dough becomes more smooth and elastic (the dough shouldn’t break when stretched).
• Shape the dough into a ball and add a drizzle of olive oil to the mixing bowl – use your hands to spread it around the mixing bowl. Place the dough ball into the oiled bowl, turn to coat and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 to 1 1/2 hours.
• Once the dough is doubled in size, punch the dough down to fully deflate it. Then, divide the dough into 2 equal pieces. Shape each piece into a ball and place on a parchment lined baking sheet. Cover with a towel and let rest for 10-15 minutes before rolling.

Make the filling

• While the pide dough is rising, make the spanakopita filling. In a large pot or skillet, heat your olive oil on medium heat for around 30 seconds.
• Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
• Once the onions have softened, add the green onions, dill, parsley, mint, vegetable stock paste and 1/2 cup crumbled feta cheese. Cook for around 2 minutes or until wilted considerably.
• Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
• Once the spinach is ready remove from heat to cool in a bowl or container in the fridge.

Assemble the pide and bake

• Preheat the oven to 425F.
• Set aside two baking trays.
• Lightly flour a large piece of parchment paper and roll out one piece of dough into a large oval, about 7 inches wide x 15 inches long.
• If you notice the dough bouncing back / not stretching well as you roll, allow the dough to rest for a few more minutes to help relax the gluten.
• Gently transfer the rolled out oval and parchment paper directly onto one of the baking sheets. Roll out the second piece of dough into an oval on a piece of parchment paper and place on the other baking sheet (or fit them on one large baking sheet if possible).

  *If the pide is too long for your baking sheet, turn it slightly diagonal to fit*
• Spread 3/4 cup shredded mozzarella cheese followed by half of the spanakopita filling over one flat bread, leaving a 1 inch border around the outside. Sprinkle with 1/4 cup crumbled feta cheese.
• First fold the sides inward toward the filling to create a border that keeps the filling intact. Next, pinch / squeeze the ends of the dough to make it pointy (if this doesn’t seem to stay together, use a little bit of water brushed onto the dough and try to pinch it together that way, it should stay. You are creating a canoe / boat like shape with the dough.
• Repeat to fill and seal the second pide dough.
• Whisk together 1 egg with 1 tbsp water and brush the egg wash on both of the pide doughs.
• Bake one pide at a time or both on the same rack in the oven (if the pans fit) for about 18-25 minutes or until the edges are starting to turn golden. Remove from the oven and crack an egg gently into the center of each pide (if desired). Put back in the oven on the lower rack for 3-5 more minutes, depending on how you’d like the egg done (3 minutes for runny yolk but check your oven as all ovens are different).
• Top pide with desired toppings like a drizzle of olive oil, salt, pepper and/or calabrian chilis. Slice cooked pide into pieces and enjoy.

Video

Notes

• The egg is totally optional! Add it or don’t, it’s up to your personal tastes.
• Make these pide and cut them into pieces to share as an appetizer!
• If you love the spinach filling in this pide, you’ll love our Spanakopita-stuffed Fluffy Greek Pita Bread Recipe or our Vegan Spanakopita Recipe

Nutrition

Calories: 1119kcal | Carbohydrates: 138g | Protein: 67g | Fat: 36.1g | Saturated Fat: 14.1g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 15.1g | Cholesterol: 82mg | Sodium: 2450.5mg | Fiber: 14.3g | Sugar: 9.7g

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