Pide Turkish Flatbread Pizza

This Turkish flatbread pizza has become my weekend project whenever I want to impress dinner guests with something beyond the ordinary Italian pizza. The boat-shaped pide with its crispy exterior and soft, chewy interior creates the perfect vessel for whatever toppings you prefer.

I first discovered pide during a trip to Istanbul where I watched street vendors shape these flatbreads with mesmerizing speed. After multiple attempts at home, this recipe finally captures that perfect balance of chewy interior and crisp exterior I remember from those Turkish market stalls.

Ingredients

• Water: Lukewarm. Creates the perfect environment for yeast activation and proper dough hydration
• Sugar: Feeds the yeast and helps with browning
• Instant yeast: Provides reliable rise without the hassle of proofing
• All-purpose flour: Forms the base structure look for unbleached for best flavor
• Powdered milk: Optional but adds richness and tenderness to the dough
• Kosher salt: Enhances all flavors and strengthens the dough structure
• Molasses or pomegranate molasses: Creates a gorgeous lacquered finish with subtle sweetness
• Sesame seeds: Add nutty flavor and delightful crunch to the exterior
• Egg: Produces a beautiful golden shine when brushed on crust
• Turkish kasar cheese or mozzarella: Brings the stretchy, melty texture every pide needs
• Cream cheese: Provides richness and creaminess that balances other fillings
• Turkish spice blend: Optional but adds authentic flavor complexity

Step-by-Step Instructions

Activate the Yeast:

Combine lukewarm water, sugar and yeast in a small bowl and let it sit for 3 minutes until foamy. This ensures your yeast is alive and ready to work its magic on your dough.

Mix the Dough:

Combine flour, salt and optional powdered milk in a large bowl. Create a well in the center and pour in the activated yeast mixture. Knead thoroughly for 6-7 minutes until the dough becomes smooth and elastic. This develops the gluten structure that gives pide its chewy texture.

First Rise:

Cover the dough with a linen towel and allow it to rise in a warm place for 1 hour or until doubled in size. This slow fermentation develops flavor and improves the texture of your final pide.

Prepare Coating:

Whisk molasses with water in one shallow dish and place sesame seeds in another. This two-step coating process will create an incredible flavor crust on your pide that distinguishes it from other flatbreads.

Shape and Fill:

Divide dough into 6 equal balls and roll each into a long oval shape about 1/2 inch thick. Place filling in center leaving a 3/4 inch border. Fold up sides and pinch to seal before flattening slightly. This boat shape is traditional and helps contain the fillings while baking.

Create the Signature Look:

Dip each shaped pide in the molasses water then coat with sesame seeds. Make a deep slice down the center to expose the filling while maintaining the boat shape. This signature cut allows the cheese to bubble and brown beautifully.

Bake to Perfection:

Start baking on the bottom rack for 10-12 minutes then move to the top rack for 3-5 minutes more. This dual-position baking ensures a perfectly cooked bottom crust and beautifully browned top.

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My absolute favorite way to enjoy pide is hot from the oven with a simple side of cucumber yogurt sauce. My Turkish friend Elif taught me to always add a few drops of olive oil right when it comes out of the oven to enhance the flavors even further.

Authentic Variations

The cheese pide recipe provided is the most basic version but regional variations exist throughout Turkey. In the Black Sea region you might find pide topped with an egg that cooks as the bread bakes creating a runny yolk sauce when cut. In southern regions near Syria more spices and lamb are common while coastal areas might feature seafood toppings.

Storage and Reheating

Pide is best enjoyed fresh but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat wrap loosely in foil and warm in a 350°F oven for about 10 minutes until heated through. Avoid microwaving as this will make the crust tough and chewy rather than crisp.

Serving Suggestions

Serve pide with a simple salad of tomatoes cucumbers and red onion dressed with olive oil and lemon juice. For a more substantial meal add cacik a Turkish yogurt sauce similar to tzatziki or a plate of mixed pickled vegetables. Turkish tea or ayran a savory yogurt drink makes the perfect beverage pairing.

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With these tips and tricks, you can turn your kitchen into a Turkish market stall and enjoy authentic pide anytime.

Frequently Asked Questions

→ What is Pide, and how does it differ from pizza?

Pide is a traditional Turkish flatbread that has a chewy texture with crisp edges and a boat-like shape. Unlike pizza, it uses unique fillings like spiced meats, spinach, and molasses-coated sesame seeds.

→ Can I use a substitute for Turkish kasar cheese?

Yes, you can use mozzarella cheese as a substitute. It melts well and complements both the core dough and additional toppings.

→ What are common toppings for Pide?

Common toppings include shredded cheese, spiced meats like lamb or beef, vegetables such as spinach and onions, and optional seasonings like Turkish spice blends or red pepper flakes.

→ How do I achieve a perfect crust with sesame seeds?

Dip the shaped dough in a molasses-water mixture, then coat with sesame seeds before baking to create a crisp, flavorful crust.

→ Can I make Pide dough ahead of time?

Yes, you can prepare the dough in advance and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking.