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This boat-shaped Turkish flatbread has turned into my go-to weekend project when I want to wow dinner company with something different than regular Italian pizza. The pide's crunchy outside and soft, stretchy inside makes it the ideal base for any toppings you fancy.
I came across pide on a visit to Istanbul where I was amazed watching vendors shape these flatbreads with incredible quickness. After trying many times in my kitchen, I've finally nailed that ideal mix of chewy inside and crispy outside that reminds me of those bustling Turkish markets.
What You'll Need
- Water: Slightly warm. Helps yeast work properly and gets the dough moisture just right
- Sugar: Activates the yeast and adds nice color when baked
- Instant yeast: Makes dough rise consistently without extra steps
- All-purpose flour: Creates the main structure - try to get unbleached for better taste
- Powdered milk: Not required but makes dough softer and tastier
- Kosher salt: Brings out all the tastes and makes dough stronger
- Molasses or pomegranate molasses: Gives a beautiful shiny finish with a hint of sweetness
- Sesame seeds: Adds crunch and nutty flavor to the outside
- Egg: Helps make the crust golden and shiny when brushed on top
- Turkish kasar cheese or mozzarella: Gives that stretchy melt that every pide should have
- Cream cheese: Adds creamy richness that works well with other fillings
- Turkish spice blend: Not required but gives that real Turkish flavor kick
How to Make It
- Wake Up the Yeast:
- Mix warm water, sugar and yeast in a small bowl and wait 3 minutes until it gets bubbly. This tells you your yeast is good to go and will make your dough rise properly.
- Put the Dough Together:
- Put flour, salt and powdered milk (if using) in a big bowl. Make a hole in the middle and pour in your yeast mix. Knead for about 6-7 minutes until it feels smooth and stretchy. This builds the structure that makes pide nice and chewy.
- Let It Grow:
- Cover your dough with a cloth and leave it somewhere warm for an hour or until it's twice as big. This waiting time builds flavor and makes your pide texture way better.
- Get Your Toppings Ready:
- Stir molasses with water in one shallow dish and put sesame seeds in another. This two-step dip will give your pide an amazing flavor crust that sets it apart from other breads.
- Form and Fill:
- Cut dough into 6 even balls and roll each into a long oval about 1/2 inch thick. Put filling in the middle leaving 3/4 inch empty around the edges. Fold sides up and pinch to close before flattening a bit. This boat shape keeps the fillings in place while baking.
- Add the Final Touches:
- Dip each pide in the molasses water then roll in sesame seeds. Cut a deep line down the middle to show off the filling while keeping the boat shape. This cut lets the cheese bubble up and brown nicely.
- Cook Till Done:
- Start baking on the bottom rack for 10-12 minutes then switch to the top rack for another 3-5 minutes. This two-position cooking makes sure the bottom gets crispy while the top browns just right.
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My favorite way to eat pide is straight from the oven with a side of cucumber yogurt dip. My friend Elif from Turkey taught me to drizzle a bit of olive oil on top right after baking to really bring out all the flavors.
Different Styles to Try
The cheese pide I've shared is just the basic version - you'll find many different kinds across Turkey. In the Black Sea area, they often crack an egg on top that cooks as the bread bakes, making a runny yolk sauce when you cut into it. Southern regions near Syria use more spices and lamb, while areas by the coast might top theirs with seafood.
Keeping and Warming Up
Pide tastes best fresh but you can keep leftovers in a sealed container in the fridge for up to 3 days. To warm it up, wrap it loosely in foil and heat in a 350°F oven for about 10 minutes until hot. Don't use the microwave or you'll end up with tough, rubbery crust instead of crispy bread.
What to Serve With It
Pair your pide with a quick salad of tomatoes, cucumbers and red onions dressed with olive oil and lemon juice. For a fuller meal, add cacik, a cooling yogurt sauce like tzatziki, or some mixed pickled veggies. Turkish tea or ayran, a tangy yogurt drink, goes perfectly with this bread.
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With these hints and methods, you can transform your kitchen into a little piece of Turkey and enjoy real pide whenever you want.
Frequently Asked Questions
- → What is Pide, and how does it differ from pizza?
Pide is a popular Turkish bread that's chewy inside with crispy sides and comes in a boat shape. It's not like pizza because it uses different toppings such as special spiced meats, spinach, and sesame seeds coated in molasses.
- → Can I use a substitute for Turkish kasar cheese?
Sure, you can swap in mozzarella cheese instead. It melts really well and goes great with both the bread and whatever toppings you pick.
- → What are common toppings for Pide?
People often top Pide with grated cheese, spiced meat like lamb or beef, veggies such as spinach and onions, and maybe some Turkish spice mixes or red pepper flakes for extra kick.
- → How do I achieve a perfect crust with sesame seeds?
Soak the shaped dough in a mix of molasses and water, then sprinkle sesame seeds all over before baking. This makes a super tasty, crunchy outside.
- → Can I make Pide dough ahead of time?
You bet! Mix up the dough early and let it sit in the fridge overnight. Just make sure to warm it up to room temp before you shape and bake it.