Homemade Turkish Pide

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Pide, also known as Turkish pizza, is a type of savory boat-shaped bread popular in Turkey and other parts of the Middle East. It is typically made with a thin and crispy dough, topped with ingredients such as ground meat, vegetables, and cheese, and then baked in a stone oven. The taste and appearance of pide can vary depending on the specific ingredients used, but it is typically savory and flavorful. Pide is often served as a snack or light meal, and can be enjoyed on its own or with a variety of dips and spreads. Let’s see how to make it!

Turkish Pide

Prep Time: 40 minutes
Cook Time: 17 minutes
Total Time: 57 minutes
Servings: 5
Calories: 297kcal


For the dough:

  • 1 cup flour
  • 6 tbsp of warm water
  • ½ tsp salt
  • ½ tbsp sunflower oil

For the stuffing:

  • 1 cup kashar cheese grated
  • 1 cup feta cheese crumbled
  • 5-6 stalks of parsley finely chopped
  • 1 egg yolks

For the top:

  • 1 egg yolk
  • 2 tbsp water


  • Add all the ingredients for the dough into a large mixing bowl, knead it with your hands or in a stand mixer with a hook attachment until it reaches a smooth consistency, cover it with a damp cloth, and let it rest for at least half an hour.
  • On the other hand, mix all the ingredients for the stuffing in another mixing bowl and set it aside.
  • Divide the rested dough into 4 equal parts and roll them into balls with your hands.
  • Roll out each ball approximately 20 cm/8 inches long and 10-12 cm/4-5 inches wide. Try to use flour sparingly when rolling out the dough. Cover the other balls with a cloth when rolling out the dough so they do not dry out. Put the stuffing you prepared in the middle of the pide and spread it evenly, leaving 1 cm/0.5 inches of space around the edges.
  • Fold the edges over the cheeses. Refrain from rounding the ends of the pide, and fold it in a pointed way.
  • Take it to the tray you have floured the bottom of.
  • Whisk the egg yolk and water together and brush the edges of the pides.
  • Bake the pides in a preheated oven at 230°C/450°F for the first 10 minutes on the bottom shelf and the next 7 minutes on the middle shelf for about 17 minutes in total until golden brown.



Calories: 297kcal | Carbohydrates: 21g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 123mg | Sodium: 728mg | Potassium: 76mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 2mg

Tips, Notes & Substitutes:

Here are a few things to keep in mind when it comes to making Turkish pide:

  • Make sure you use quality flour. Pastry flours are ideal for this recipe. Pide dough should be slightly firm but easily rolled out.
  • Take care to spread the dough’s filling evenly and ensure that there is an equal amount of filling all over the dough.
  • Brush the empty parts of the pide with egg white before folding the edges, so it doesn’t rise up while cooking.
  • Don’t be afraid to get creative with your toppings. Turkish pide is traditionally topped with ingredients like ground meats, cheeses, or vegetables.
  • The cooking process is important. Pide should be cooked in a very hot oven, so ensure your oven is preheated before you start cooking.
  • You can grease the edges of your pides with butter. This will add an even better flavor to them.
  • Cover the hot pides you took out of the oven with a clean cloth if you want a softer pide.
  • You can double your experience by drinking ayran with your pide. Bon appetit!
  • Some spices and herbs go well with the cheese mix. You can use dried basil and mint or red pepper flakes to your taste.

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