Turkish Bread: Pide Recipe Card

A photo of a Turkish pide on a cutting board after baking.

Turkish Pide: A savory bread baked with feta cheese, parsley, mozzarella and sprinkled with nigella seeds. You can also fill with lamb which is similar to Lebanese lamb fatayer.

4.84 from 6 votes

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Course: Main dish/appetizer

Cuisine: Turkish

Keyword: baking

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 385kcal

Author: Analida Braeger

Ingredients

Dough:

2 ¼ cups flour
1 cup water warm
2 ¼ tsp dry active yeast
1 tsp sugar
1 tsp salt
½ Tbsp olive oil for oiling the bowl to prove the dough and egg wash

Filling:

¾ cup Feta crumbled
⅔ cup mozzarella shredded
¼ curly parsley finely chopped
¼ tsp cinnamon
⅛ tsp black pepper cracked

Egg wash components:

1 egg (beaten egg with 1 Tbsp. water added to it for egg-wash and olive oil)
¼ tsp nigella seeds for sprinkling
1 Tbsp cornmeal for dusting the baking sheet

Instructions

In a large bowl place flour and salt.
In a small bowl place the warm water (the water should be between 100°F-110°F)). Add the yeast and sugar, stir lightly and let it sit until frothy. This will take about 5-10 minutes.
Add the yeast mixture to the flour and blend well until a soft dough forms. I like to use my hands but a dough hook on a stand mixer will work fine too.
Place inside a bowl that has been rubbed with a little of the olive oil. Cover and let it sit until double in size. Save the remaining olive oil for the egg wash.
Preheat oven to 400°F.
Turn dough onto a floured surface. Punch down and knead for about 5 minutes.
Mix beaten egg, water and remaining olive oil to make an egg wash. Stir and place in fridge until ready to use.
Roll dough into a ball and divide into 4 equal parts.
Using a rolling pin roll out into 12" x 3" oval shape. It will be thin.
Place filling down the center of the oval.
Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards.
Brush with egg wash and sprinkle with nigella seeds.
Place individual pide on a baking sheet that has been sprinkled with cornmeal.
Bake for about 12-15 minutes, or until pide appears golden and crispy.

Notes

Frequently asked questions:

How long can I store the pide in the refrigerator? Once they have completely cooled you can store the in the refrigerator for up to 3 days. Place them in an airtight container or zip top bags.
How can I reheat the pide? Reheat in the oven at 250°F for 10 minutes until warm in the center. I like to put them in my Cosori Air Fryer for 5 minutes at 250°F.
Can I freeze the pide? Yes, you can freeze these for up to two months in an airtight container after they are completely cooled. Reheat in the oven at 250°F for 10-12 minutes or 10 minutes in an air fryer at 250°F.
How long does it take for the dough to double in size? The rise time is largely depends on the room temperature where you prove the dough. Typical times are 45 minutes for a 70° F room. Proofing drawers are usually 80°-90°F with 75% humidity and can cut the time in half.

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