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TurkishAuthentic Cuisine

Pide

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pide

Pide, a cherished specialty from Turkey's Black Sea region, is a staple in local eateries where it's crafted with intuition—salt pinched by feel, and fat liberally applied. This home version captures that spirit, translating the bustling energy of a pide shop into something you can create in your own kitchen. It's a dish meant to be shared, embodying the communal ethos of Turkish dining.

The crust of a perfectly baked pide is crisp yet tender, giving way to a melty interior of kaşar cheese, all enriched by a brush of olive oil and the golden sheen of egg yolk. As you tear into it, each bite balances a subtle tang from the yeast and a savory depth from the cheese, creating a comforting, satisfying experience best enjoyed with friends or family gathered around the table.

Ingredients

  • 500 gbread flour
  • 7 gyeast
  • 300 mlwarm water
  • 200 gkaşar cheese — grated
  • 1egg yolk — for glaze
  • 1 tbspolive oil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g bread flour, 7 g yeast, and 1 tsp fine sea salt. Gradually add 300 ml warm water while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
  2. Lightly oil a clean bowl with 1 tbsp olive oil and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours. The dough is ready when it feels airy and has visibly increased in volume.
  3. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. Punch down the risen dough gently to release excess air, then divide it into four equal portions. Roll each portion into an oval shape about 1 cm thick on a lightly floured surface.
  4. Transfer the shaped dough onto a piece of parchment paper. Sprinkle 200 g grated kaşar cheese evenly over the center of each oval, leaving a small border around the edges. Fold the edges over slightly to create a rim, pinching the ends to form a boat shape.
  5. In a small bowl, beat 1 egg yolk and brush it over the exposed edges of the dough for a golden finish. Carefully slide the parchment paper with the Pide onto the preheated baking stone or sheet. Bake for 8-12 minutes until the crust is golden brown and the cheese is bubbly and melted.
  6. Once baked, remove the Pide from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly without becoming soggy. The Pide should feel firm yet tender when touched.
  7. Serve the Pide warm as part of your meal, encouraging everyone to share and enjoy. The cheese should be stretchy and the crust crisp, embodying the traditional spirit of Turkish home cooking.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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