How to make Turkish pide?

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Turkish pide is an easy-to-make flatbread that has a delicious aroma and fluffy texture.

This ancient flatbread nourishes families all over the world, whether served as breakfast or in a meal shared with friends.

Turkish Pide is so special because it comes from some of the best recipes handed down to generations through many cultures – and now you can learn how to make it too!

From choosing your ingredients wisely to kneading the dough carefully, this recipe will guide you step-by-step on creating your own delicious Turkish Pide right at home – perfect for those craving something comforting yet new.

Get ready for traditional tastes combined with modern flavors, plus lots of love and laughter when bringing together family around one table.

Table of Contents

What is Turkish pide?

Turkish pide is a traditional flatbread that is popular in Turkey and the surrounding regions.

Pide is similar to a pizza, but it is typically longer and wider, with a thicker and softer crust.

It is often topped with various ingredients, such as cheese, meat, vegetables, and herbs, and can be eaten as a main course or as a snack.

Pide is typically made from a dough that is similar to pizza dough, but with the addition of yogurt, which gives it a slightly tangy flavor and a softer texture.

The dough is shaped into a long oval or boat-like shape, and then topped with various ingredients before being baked in a hot oven.

How to make Turkish pide


  • 4 cups all-purpose flour
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 1/4 cups warm water
  • 2 tbsp olive oil


  • Mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon
  • Baking sheet
  • Parchment paper
  • Kitchen towel
  • Oven


Step 1 – Prepare the Dough:

In a mixing bowl, whisk together the flour, yeast, sugar, and salt.

Add the warm water and olive oil, and mix with a wooden spoon until a sticky dough forms.

Knead the dough on a lightly floured surface for 5-10 minutes until it becomes smooth and elastic.

Step 2 – Let the Dough Rise:

Place the dough back in the mixing bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-2 hours until it doubles in size.

Step 3 – Shape the Pide:

Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.

Divide the dough into four equal pieces and shape each piece into a round ball.

Using your fingers, flatten each ball into an oval shape, leaving the edges thicker than the center.

Use a knife to make two diagonal slashes on each oval, and gently press down on the edges to form a raised rim.

Step 4 – Bake the Pide:

Place the shaped pides on the prepared baking sheet and let them rest for 15-20 minutes.

Bake in the preheated oven for 15-20 minutes until they are golden brown on top and bottom.

Step 5 – Serve:

Remove the pides from the oven and let them cool for a few minutes.

Serve warm with your desired toppings and fillings.

Step 6 – Store:

Store any leftover pide in an airtight container at room temperature for up to 3 days.

Nutrition Facts:

The following nutrition facts are based on one serving of Turkish Pide (1/4 of the recipe):

  • Calories: 378
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 591mg
  • Carbohydrates: 67g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 10g

Turkish Pide is a great source of carbohydrates and fiber, making it a filling and satisfying bread. However, it is important to note that the toppings and fillings used can greatly affect the overall nutrition profile of the dish.

Best toppings for Turkish pide

Turkish pide is a delicious and versatile flatbread that can be topped with a wide range of ingredients. It is typically baked in a hot oven and can be eaten as a meal or snack.

Meat and Cheese

One of the most popular toppings for Turkish pide is meat and cheese.

This combination is often made with sujuk, a type of spicy sausage, and kaşar, a Turkish cheese that is similar to mozzarella.

Meat and cheese provide a good source of protein, calcium, and other essential nutrients that are important for building and maintaining muscle and bone health.


Turkish pide can also be topped with a variety of vegetables, such as tomatoes, onions, bell peppers, and eggplant.

Vegetables are a good source of fiber, vitamins, and minerals that are essential for overall health.

They also contain antioxidants that help protect cells from damage and reduce the risk of chronic diseases.


Another delicious topping for Turkish pide is eggs. Eggs are a good source of protein, vitamins, and minerals that are essential for overall health.

They are also rich in choline, a nutrient that is important for brain health.

Eggs can be cooked in a variety of ways, such as scrambled, fried, or baked, and can be paired with vegetables, cheese, or meat.

Spices and Herbs

Spices and herbs are often used to add flavor to Turkish pide.

For example, cumin, sumac, and paprika are common spices that are used to enhance the flavor of meat and vegetables.

Herbs such as parsley, mint, and dill can also be added to pide to provide a fresh and aromatic taste.

Hummus and Olives

Finally, hummus and olives are a delicious topping for Turkish pide.

Hummus is a dip made from chickpeas, tahini, olive oil, and lemon juice that is rich in protein, fiber, and healthy fats.

Olives are a good source of healthy fats and antioxidants that help reduce the risk of chronic diseases.

Together, hummus and olives provide a delicious and nutritious topping for Turkish pide.

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How to reheat Turkish pide

Before we dive into the steps of reheating Turkish pide, it’s important to understand the science behind it.

Reheating pide is a delicate process, and if not done correctly, it can result in a soggy, chewy, or tough texture.

To achieve the perfect reheated pide, we need to consider the following factors:

Moisture Content:

Pide has a relatively high moisture content, and if left out in the open, it can quickly become stale or soggy.

When reheating pide, it’s important to ensure that it retains its moisture content without becoming too wet.


The temperature at which pide is reheated is critical. If the temperature is too high, the pide can become dry and hard.

On the other hand, if the temperature is too low, the pide may not heat evenly, resulting in an inconsistent texture.

Reheating Method:

There are several ways to reheat pide, including using an oven, a microwave, a stovetop, or a toaster oven.

Each method has its advantages and disadvantages, and the choice of method depends on personal preference and convenience.

How to Reheat Turkish Pide

Method 1: Reheating Pide in the Oven

Reheating pide in the oven is the most common method and produces the best results. Here are the steps to follow:

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Wrap the pide in aluminum foil to prevent it from drying out.

Step 3: Place the wrapped pide on a baking sheet.

Step 4: Place the baking sheet in the preheated oven and bake for 10-15 minutes or until the pide is heated through.

Step 5: Remove the pide from the oven and unwrap it from the foil.

Step 6: Place the unwrapped pide back in the oven for an additional 2-3 minutes to crisp up the crust.

Step 7: Remove the pide from the oven, slice it, and serve hot.

Method 2: Reheating Pide in the Microwave

Reheating pide in the microwave is a quick and easy method, but it can result in a soft and soggy texture. Here are the steps to follow:

Step 1: Place the pide on a microwave-safe plate.

Step 2: Cover the pide with a damp paper towel.

Step 3: Microwave the pide on high for 20-30 seconds or until it is heated through.

Step 4: Remove the pide from the microwave and remove the paper towel.

Step 5: Place the pide on a preheated skillet or grill pan for 30 seconds to 1 minute to crisp up the crust.

Step 6: Remove the pide from the skillet, slice it, and serve hot

How to store Turkish pide

Cool the Pide Completely

The first step to storing Turkish pide is to allow it to cool completely.

If you try to store pide while it is still warm, it can create condensation inside the packaging and cause the bread to become soggy.

So, let the pide cool on a wire rack for at least 30 minutes before you store it.

Choose the Right Packaging

Choosing the right packaging is crucial for storing Turkish pide.

The goal is to keep the bread fresh and prevent it from drying out.

You can use a variety of packaging materials, including plastic wrap, aluminum foil, or airtight containers.

If you are using plastic wrap or aluminum foil, make sure you wrap the pide tightly to prevent air from getting inside.

Airtight containers are another great option for storing pide.

They provide an extra layer of protection against air and moisture, which can help the bread stay fresher for longer.

Store in a Cool, Dry Place

Once you have wrapped the pide in the appropriate packaging, store it in a cool, dry place. This can be your pantry, a bread box, or even your refrigerator. However, if you choose to store the pide in the refrigerator, make sure you wrap it tightly and place it in an airtight container to prevent it from drying out.

If you want to store Turkish pide for an extended period, freezing it is a great option.

To freeze pide, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Label the container with the date so you can keep track of how long it has been in the freezer.

When you are ready to use the pide, remove it from the freezer and let it thaw at room temperature for a few hours.

Once it has thawed, you can reheat it using one of the methods described above.

Tips to cook perfect Turkish pide

Tip 1: Use high-quality ingredients

The quality of the ingredients used in a Turkish pide can significantly affect its taste and texture. It’s essential to use fresh flour, yeast, salt, water, and olive oil for the dough.

For the toppings, use fresh vegetables, herbs, meat, and cheese to ensure that the flavors complement each other.

Tip 2: Knead the dough thoroughly

Kneading the dough is a crucial step in making the perfect Turkish pide. Kneading helps to develop gluten, which gives the bread its structure and elasticity.

It’s recommended to knead the dough for at least 10 minutes until it becomes smooth and elastic.

Tip 3: Let the dough rest

After kneading the dough, let it rest for at least 30 minutes to an hour.

Resting the dough allows the gluten to relax, making it easier to shape and preventing the bread from becoming tough.

Tip 4: Preheat the oven

Preheating the oven is essential in baking the perfect Turkish pide. It helps to ensure that the bread cooks evenly and gives it a crispy crust.

Preheat the oven to 220°C/425°F and place a baking stone or a baking tray in the oven to heat up.

Tip 5: Use a hot oven

When baking Turkish pide, it’s crucial to use a hot oven.

The high temperature helps to create steam, which helps the bread rise and gives it a crusty exterior.

It’s recommended to bake the pide for 10-15 minutes in a preheated oven at 220°C/425°F.

Tip 6: Brush with egg wash

Brushing the pide with egg wash before baking gives it a beautiful golden brown color and a shiny appearance.

Beat an egg with a tablespoon of water and brush it on the surface of the pide before baking.

Tip 7: Use a baking stone or tray

Using a baking stone or tray when baking Turkish pide helps to create a crispy crust.

Place the pide on the baking stone or tray and bake it in the preheated oven until it’s golden brown.

Tip 8: Serve immediately

Turkish pide is best served immediately after it’s baked.

The crust will be crispy, and the toppings will be fresh and flavorful.

If you need to store it, wrap it in foil or plastic wrap and reheat it in the oven for a few minutes before serving.

Mistakes to avoid when cooking Turkish pide

Using the Wrong Type of Flour:

The type of flour used to make pide dough is crucial to achieving the right texture and taste.

Traditional Turkish pide is made using high-gluten flour, also known as bread flour, which has a higher protein content than regular flour.

Using regular flour will result in a softer, less chewy texture and may not hold up well when filled with ingredients.

If high-gluten flour is not available, you can substitute it with a mixture of all-purpose flour and wheat gluten to achieve a similar result.

Not Kneading the Dough Enough:

Kneading the dough is essential to activate the gluten in the flour, which gives the pide its characteristic chewy texture.

The dough needs to be kneaded for at least 10 minutes until it becomes smooth, elastic, and doesn’t stick to your hands.

If the dough is not kneaded enough, it will be too soft and difficult to shape.

Overfilling the Pide:

While it may be tempting to fill the pide with lots of ingredients, overfilling can lead to a soggy and unevenly cooked bread.

To avoid this, make sure to leave enough space around the edges of the pide when filling it.

Additionally, avoid using too much moisture-rich ingredients that can make the pide soggy, such as tomatoes or mushrooms.

Not Preheating the Oven:

Preheating the oven is crucial when making pide, as it allows the dough to rise properly and cook evenly.

If you don’t preheat the oven, the pide may end up undercooked or unevenly cooked, with some parts burnt and others raw.

Not Using Enough Heat:

The key to getting the right texture for pide is to bake it at a high temperature.

A hot oven ensures that the dough rises and cooks quickly, resulting in a crispy crust and soft, chewy interior.

Therefore, make sure to set the oven to a high temperature, around 450°F (230°C), and bake the pide for 12-15 minutes until it’s golden brown.

How to serve Turkish pide

Lahmacun Pide

Lahmacun Pide is a type of Turkish pizza topped with spicy lamb, onions, peppers, and tomatoes. To serve, first heat the pide in the oven until the crust is crisp and the toppings are hot.

Then, add fresh parsley, arugula, and a squeeze of lemon juice to enhance the flavors. You can also serve it with a side of yogurt mixed with chopped cucumber and garlic.

Sucuklu Pide

Sucuklu Pide is a traditional Turkish flatbread topped with spicy sausage, cheese, and eggs.

To serve, bake the pide in the oven until the cheese is melted and bubbly, and the eggs are set.

Cut the pide into slices and serve it hot, garnished with fresh herbs like parsley, mint, or thyme.

Karidesli Pide

Karidesli Pide is a delicious Turkish pide topped with shrimp, mushrooms, and cheese. To serve, heat the pide in the oven until the cheese is melted and bubbly.

Then, garnish with chopped fresh herbs like parsley or dill, and serve it with a side of lemon wedges and a green salad.

5 Difficulties and solutions when making Turkish pide

Difficulty 1: Achieving the right texture for the dough

The dough for Turkish pide needs to be soft and fluffy, but not too dense or tough. Achieving the right texture can be challenging, especially for those who are not experienced in making bread.

The solution to this problem is to use a high-quality flour with a high protein content, as this will give the dough the necessary structure and elasticity.

It is also important to knead the dough thoroughly, allowing it to rise adequately, and to bake the pide at the correct temperature.

Difficulty 2: Getting the topping ratio right

Turkish pide typically has a topping of meat, cheese, or vegetables, and it is important to get the ratio right.

Too much topping can overwhelm the delicate dough, while too little can result in a bland taste.

The solution to this problem is to use a scale to measure the ingredients precisely and to spread the toppings evenly across the dough.

It is also important to avoid overcrowding the pide, as this can make it difficult to cook evenly.

Difficulty 3: Achieving the perfect crust

The crust of Turkish pide is an essential part of the dish, and it needs to be crispy and golden brown.

Achieving the perfect crust can be challenging, especially if the oven temperature is too low or the pide is not cooked for long enough.

The solution to this problem is to preheat the oven to a high temperature, use a baking stone or steel to ensure even heat distribution, and bake the pide until the crust is golden brown and crispy.

Difficulty 4: Dealing with dough that is too sticky

Sometimes, the dough for Turkish pide can be too sticky, making it difficult to work with.

This can be due to factors such as humidity or using too much water in the dough.

The solution to this problem is to add more flour to the dough, a little at a time, until it becomes easier to work with.

It is important not to add too much flour, as this can result in a tough and dry dough.

Difficulty 5: Keeping the pide from becoming too dry

Turkish pide should be moist and tender, but sometimes it can become too dry during baking. This can be due to factors such as overcooking or not adding enough oil to the dough.

The solution to this problem is to brush the pide with a mixture of oil and water before baking, and to check it regularly while it is in the oven.

If it starts to become too dry, cover it with foil to prevent further drying out.

7 Benefits of Turkish Pide: A Nutritious and Delicious Dish.

Rich in Nutrients

Turkish pide is a good source of several essential nutrients.

For instance, it contains complex carbohydrates, which are important for energy production and keeping you full.

It is also rich in protein, which is essential for building and repairing muscle tissues.

Additionally, pide is a good source of B vitamins, such as thiamin, riboflavin, and niacin, which help convert food into energy.

May Lower Risk of Chronic Diseases

Turkish pide contains several ingredients that may help lower the risk of chronic diseases.

For example, it is often topped with vegetables like tomatoes and onions, which are rich in antioxidants that help protect cells from damage.

Moreover, pide may contain spices like cumin and sumac, which have anti-inflammatory properties that may help reduce the risk of chronic diseases such as heart disease and cancer.

Good for Digestive Health

Turkish pide contains fiber, which is essential for digestive health.

Fiber helps regulate bowel movements, prevent constipation, and improve gut health by feeding the beneficial bacteria in the gut.

Moreover, the use of sourdough in the dough of pide can enhance its digestibility.

May Help with Weight Management

Despite being a calorie-dense food, Turkish pide can still be a good addition to a weight management plan.

Its high fiber content makes it more filling, which can help reduce appetite and prevent overeating.

Furthermore, by choosing toppings such as lean protein and vegetables, you can add more nutrients to the dish and reduce calorie intake.

Boosts Immunity

The ingredients in Turkish pide, such as onions and garlic, have immune-boosting properties that may help prevent infections and diseases.

These ingredients contain compounds like allicin and quercetin, which have antibacterial and antiviral properties that help strengthen the immune system.

May Improve Mood

Turkish pide contains tryptophan, an essential amino acid that plays a crucial role in the production of serotonin, a neurotransmitter that helps regulate mood.

Consuming foods that contain tryptophan, such as pide, may help improve mood and reduce the risk of depression.

Satisfies Cravings

Lastly, Turkish pide is a satisfying and delicious food that can help satisfy cravings without compromising health goals.

Its savory taste and variety of toppings make it a versatile and enjoyable dish that can be eaten as a meal or snack.

FAQs about Turkish pide

1. What are the best ingredients to use when making Turkish pide?

Answer: Flour, water, yeast and salt are the traditional ingredients used to make Turkish pide. Other ingredients such as cheese, meat, vegetables, herbs and spices can be added to taste.

2. How much dough should I use to make one Turkish Pide?

Answer: Most recipes recommend using 300-400 grams of dough for one Turkish Pide. You can adjust this quantity depending on how thick or thin you would like your pide to be.

3. Are there any tips for kneading the dough for Turkish Pide?

Answer: Yes! It’s important to knead the dough until it is smooth and elastic. You can also add a few drops of olive oil to make kneading easier and give the dough a silky texture.

4. How long should I allow my dough to rise before making Turkish Pide?

Answer: Most recipes recommend allowing the dough to rise for 1-2 hours in a warm place until it has doubled in size.

5. What mistakes should I avoid while making Turkish Pide?

Answer: Make sure not to overwork the dough, as this will result in tough and chewy pide. It is also important not to use too much yeast, which can result in an overly sour flavor and dense texture.

6. Is there anything else that I can do to improve the taste and texture of my Turkish Pide?

Answer: Yes! Adding a teaspoon of sugar to the dough can help enhance the flavor, as well as adding herbs like oregano and thyme. Grated cheese can also be added for more cheesy flavor.

7. Is Turkish Pide healthy?

Answer: Yes, Turkish Pide is a healthy option when made from whole wheat flour and served with plenty of vegetables or lean proteins on top. It is full of fiber and other essential nutrients that support good health.

8. Can I use other types of flour to make Turkish pide?

Answer: Yes, you can use other types of flour such as spelt or rye in place of white wheat flour when making your pide. However, these flours may result in a denser texture than white wheat flour.

9. How can I make my Turkish Pide even more flavorful?

Answer: You can add various herbs and spices such as oregano, thyme and garlic powder to the dough for additional flavor. You could also top your pide with ingredients like olives, tomatoes and feta cheese for a unique flavor.

10. Are there any other ingredients I can add to the dough of my Turkish Pide?

Answer: Yes! Adding whole grain oats or nuts to the dough will provide extra fiber and nutrients as well as a nutty flavor. Alternatively, you could use sourdough starter instead of yeast for improved digestibility and flavor.

11. What is the best way to cook my Turkish Pide?

Answer: The best way to cook your pide is in a preheated oven at 220°C (428°F) for 15-20 minutes, or until it is golden brown on top. You can also grill it over an open flame for about 5 minutes per side for a smoky flavor.

12. Is there a difference between Turkish Pide and other types of flatbreads?

Answer: Yes, Turkish pide typically has more toppings than other flatbreads such as naan or focaccia. It also tends to be thicker and chewier than these types of flatbreads as well.

13. Does the amount of topping I use for my Turkish Pide affect the cooking time?

Answer: Yes, the more toppings you add to your Pide, the longer it will take to cook. It is important to adjust your cooking time accordingly if you are adding a large amount of toppings.

14. Is there anything else I should remember when making Turkish Pide?

Answer: Make sure to lightly brush your pide with olive oil before baking for an added flavor and crunchy texture. You can also sprinkle sesame or nigella seeds on top for extra color and flavor.

Conclusion about Turkish pide

Making Turkish Pide can be a rewarding and delicious experience. By following the tips above, you can make sure your pide turns out perfectly every time!

Start with kneading the dough until it is smooth and elastic, allowing it to rise for 1-2 hours in a warm place, and adding herbs and spices for more flavor.

You can top your pide with olives, tomatoes or feta cheese as well as brushing it with olive oil before baking.

Don’t forget to sprinkle sesame or nigella seeds on top for extra color and flavor!

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