Low Sodium Turkish Pide
Elevate your dinner table with this delicious Low Sodium Turkish Pide recipe, a healthier twist on the traditional Turkish stuffed flatbread. Perfectly soft and airy dough is crafted with low-sodium yogurt and olive oil, then filled with a flavorful mixture of savory ingredients like lean ground meat (or mushrooms for a vegetarian option), onions, garlic, tomato paste, and vibrant spices like paprika and black pepper. With a quick prep time of 30 minutes and only 20 minutes to bake, this handheld dish is ideal for busy weeknights or casual gatherings. The boat-shaped pide is easy to customize and makes for an irresistible main dish or appetizer that’s low in sodium but big on taste. Serve warm and garnish with fresh parsley for a touch of freshness!
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Recipe Information
Ingredients
- 350 grams All-purpose flour
- 2.25 teaspoons Instant yeast
- 150 grams Low-sodium plain yogurt
- 2 tablespoons Olive oil
- 120 milliliters Warm water
- 1 teaspoon Sugar
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground paprika
- 2 cloves Garlic (minced)
- 200 grams Lean ground beef or chicken (optional, replace with mushrooms for vegetarian option)
- 1 medium Onion (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Tomato paste (low sodium)
- 1 Egg (optional, for egg wash)
Instructions
In a large mixing bowl, combine the flour and instant yeast. Mix well.
Add the warm water, low-sodium yogurt, olive oil, and sugar to the bowl. Mix until the dough starts coming together.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Add minimal flour as needed to prevent sticking.
Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise for about 1 hour or until it doubles in size.
While the dough is rising, prepare the filling. Heat a non-stick skillet over medium heat and sauté the chopped onion until translucent.
If using meat, add the ground meat to the skillet and cook until browned. If making vegetarian, add chopped mushrooms instead.
Stir in the minced garlic, tomato paste, paprika, black pepper, and parsley. Cook for another 2-3 minutes to combine flavors, then remove from heat and let it cool slightly.
After the dough has risen, punch it down and divide it into 4 equal portions.
Roll each portion into an oval shape (about 1/4 inch thick). Spoon the prepared filling down the center, leaving a border around the edges.
Fold the edges of the pide dough over the filling, pinching the ends together to form a boat shape. Repeat for the remaining dough and filling.
If desired, whisk an egg and brush the edges of the dough for a golden finish.
Preheat your oven to 220°C (430°F). Transfer the pides onto a parchment-lined baking sheet.
Bake for 15-20 minutes or until the crust is golden brown and the filling is fully cooked.
Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 299.9 g | 109% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 18.3 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 475 mg | 37% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
