Pide is one of my favourite Turkish foods. Think of it as a cross between a flatbread and a pizza: a boat-shaped dough filled with spiced meat, melted cheese, and whatever else you fancy, then baked until golden and crisp. I’ve travelled to Türkiye many times over the years and tried all kinds of pide! From simple cheese versions to egg-topped and meat-filled varieties, all cooked in wood-fired ovens.
This recipe is actually really simple to do at home. No special equipment needed, just a very hot oven and a bit of confidence. I’ll walk you through everything, including two of my go-to versions.
If you have a pizza oven, great! If not, get that oven nice and hot!
A few things to know before you begin:
Dough firsts: the dough comes together really quick, but get that done first to let it relax whilst you prep the fillings. A supple, elastic dough is the foundation of great pide.
Test your yeast: Always bloom the yeast first in warm water with sugar. Don’t raw-dog it by adding straight to the flour.
Pizza peel: get a mini one. It makes transferring the pide into a hot oven very easy. Otherwise, use the back of a tray.
Don’t overfill: It’s tempting to overload but keep the toppings moderate!
Cook on the oven floor: Start your bake on the base of the hot oven floor before moving up top to finish.
Now then, let’s get into the recipe!
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