Turkish Flatbread Pide
Embark on a flavorful culinary journey with Turkish Flatbread Pide, a traditional favorite that combines soft, golden crusts with a savory filling. This recipe features a perfectly kneaded dough, enriched with olive oil and gently baked to create its signature boat-shaped crust. The filling showcases seasoned ground beef or lamb, sautéed with onions, bell peppers, garlic, and a hint of tomato paste, creating a beautifully spiced, aromatic blend. Finished with a flourish of fresh parsley, this homemade pide is a crowd-pleasing delight, ideal for family dinners or casual get-togethers. With its crispy edges, tender interior, and bold Middle Eastern spices, Turkish Flatbread Pide offers an authentic taste of Turkey in every bite. Perfect for sharing, this versatile dish is as satisfying to make as it is to eat!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 300 milliliters warm water
- 3 tablespoons olive oil
- 250 grams ground beef or lamb
- 1 medium onion, finely chopped
- 2 tablespoons tomato paste
- 1 medium green bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes (optional)
- 0.5 teaspoon black pepper
- 1 egg, lightly beaten (for brushing)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Gradually add the warm water and olive oil while mixing with your hands or a dough hook attachment on a stand mixer.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour or until it doubles in size.
While the dough is rising, prepare the filling by heating a skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking it into small pieces with a spatula.
Once the meat is cooked, add the chopped onion, green bell pepper, garlic, paprika, black pepper, and red chili flakes if using. Cook for another 5 minutes until the vegetables soften.
Add the tomato paste to the skillet and stir well to coat the mixture. Remove from heat and set the filling aside to cool.
Preheat the oven to 220°C (430°F) and line two baking sheets with parchment paper.
Punch down the risen dough and divide it into four equal portions. Roll each portion into an oval shape, about 1/4 inch thick.
Place the rolled-out dough on the prepared baking sheets. Spoon the filling evenly onto each piece of dough, leaving a 1-inch border around the edges.
Fold the edges of the dough inward slightly to create a boat shape, pinching the ends to seal. Brush the edges with the beaten egg.
Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and cooked through.
Remove the pide from the oven and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 515 mg | 11% | |
*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.
