91% would make this again

Pide Bread Recipe

Q: What is Turkish pide bread and how is it different from pizza?

Turkish pide is a boat-shaped flatbread that’s soft inside with a slightly crisp crust and is traditionally filled or topped with ingredients like spiced minced meat, cheese or vegetables. It’s often compared to pizza but the dough and toppings are rooted in Turkish ingredients and baking style rather than using tomato sauce like Italian pizza.

Q: What are the most common fillings for Turkish pide?

Popular fillings include seasoned ground beef or lamb with onions and peppers, melted cheeses such as Turkish kasar or mozzarella and combinations with spinach or Turkish sausage. You can mix vegetables, herbs and spices to suit your taste while keeping the base filling simple and flavourful.

Q: How do I make the dough soft and airy like in Turkish pide?

To get soft airy dough use bread flour or a mix of bread and all-purpose flour with warm water and yeast, knead until smooth and elastic, then let the dough rise fully in a warm place before shaping. Too much flour or skipping the rise will make the bread tougher so patience with proofing pays off.

Q: Can I make Turkish pide dough ahead of time?

Yes, you can make the dough in advance by letting it rise once then storing it in the refrigerator for up to 24 hours before shaping and baking. Just bring it back to room temperature before working with it so it shapes easily and bakes properly.

Q: Do I need a pizza stone or special oven to bake pide bread?

No you do not need a pizza stone or special oven. A regular baking sheet works well for homemade pide. A heated stone can help create a crispier bottom crust but it’s not required to get delicious results at home.

Q: Can Turkish pide be frozen or reheated later?

Yes Turkish pide keeps well once baked wrap cooled pieces in foil or an airtight container and freeze for up to 3 months. To reheat, warm in the oven so the crust crisps up and fillings stay tasty without getting soggy.

Q: What toppings can I add to pide bread besides meat?

Besides meat you can use cheeses like feta or kasar, sautéed spinach with onions, roasted peppers and herbs like parsley or oregano. Many people also crack an egg on top toward the end of baking for a silky finish if you want a richer version.

Vish G

January 21, 2026

This Pide Bread Recipe is the kind of Turkish pizza that makes you tear off pieces before it even cools. Soft inside yet lightly crisp on the outside and perfect for dipping or eating straight from the tray. Made with a layer of minced beef and vegetables perfectly mixed with cheese will bring back memories of Turkey for everyone who bakes this.

PREP TIME

25 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

For the dough
480 g / 4 cups bread flour or all purpose flour
7 g / 2¼ tsp instant yeast
1 tsp sugar
1 tsp salt
240 ml / 1 cup warm water
3 tbsp olive oil
Optional: 2 tbsp plain yogurt or milk for softer dough
For the beef filling
450 g / 1 lb minced beef
1 medium onion, very finely chopped or grated
1 small green pepper, very finely chopped
1 small tomato, finely chopped with seeds removed
2 tbsp chopped fresh parsley
1 tbsp olive oil
1 tsp paprika
½ tsp ground cumin
½ tsp black pepper
1 tsp salt, or to taste
To finish
1 egg yolk mixed with 1 tbsp milk or water
Sesame seeds or nigella seeds, optional

Instructions

Add the flour, yeast, sugar and salt to a large bowl and mix well.
Pour in the warm water, olive oil and yogurt if using, then mix until a soft dough forms.
Knead for about 8 to 10 minutes until smooth stretchy and no longer sticky.
Place the dough in a lightly oiled bowl, cover and let it rise in a warm spot for about 1 hour or until doubled in size.
While the dough rises, add all the filling ingredients to a bowl and mix well using your hands until evenly combined.
Keep the filling slightly chunky but not wet so it cooks evenly and does not soak the dough.
Preheat the oven to 240°C / 465°F and place an empty baking tray inside to heat up.
Divide the risen dough into 4 equal pieces and shape each into a ball.
Roll each ball into an oval about 25 cm / 10 inches long.
Spread the beef mixture down the centre of each oval leaving a border around the edges.
Fold the long sides inward over the filling and pinch the ends to create a boat shape.
Brush the exposed dough with the egg wash and sprinkle with sesame or nigella seeds if using.
Carefully transfer the pide onto the hot tray and bake for 13 to 15 minutes until the dough is golden and the filling is fully cooked.
Remove from the oven and let rest for a few minutes before serving warm, sliced or torn just like traditional Turkish pide.