Authentic Pide (Turkish Flatbread Pizza with 2 Fillings)
These pide flatbread pizzas are like baked, individual little boat-shaped pizzas topped with traditional Turkish fillings like a seasoned ground beef mixture or my vegetarian spinach feta version. Turkish Pide (also called Pita in other countries), along with Döner Kebab and Lahmacun, are a popular food in Germany, due to Germany's large Turkish immigrant population.
Servings: 16 pide
Calories: 261kcal
Equipment
Ingredients
- 200 milliliters milk luke warm
- 1 teaspoon sugar
- 7 grams active-dry yeast one little pouch
- 500 grams all-purpose flour
- 50 milliliters water Luke warm
- 100 milliliters olive oil
- 8 grams baking powder
- ½ teaspoon salt
Ground Beef Version (enough for whole batch)
- 250 grams ground beef
- ½ onion I used red onion
- 2 cloves garlic
- ½ handful chopped cilantro
- ½ handful chopped parsley
- 1 teaspoon chili powder
Spinach Feta Version (enough for whole batch)
- 1 pound fresh spinach or use ½ pound frozen, chopped spinach
- 200 grams feta cheese sheep milk feta is more authentic
- 1 Tablespoon fresh, chopped mint
- 1 Tablespoon fresh, chopped parsley
- 2 cloves garlic
Toppings
- 1 egg yolk to mix with water for egg wash
- sesame seeds for sprinkling on top before baking
Instructions
Pide Dough
- Combine the lukewarm milk, sugar and yeast and allow to sit for 10 minutes until bubbly.200 milliliters milk, 1 teaspoon sugar, 7 grams active-dry yeast
- Knead together with the other dough ingredients until you get a smooth dough, about 5 minutes.500 grams all-purpose flour, 50 milliliters water, 100 milliliters olive oil, 8 grams baking powder, ½ teaspoon salt
- Cover and allow to rise in a warm spot until double its size, for about one hour.
Ground Beef Pide Topping
- In the meantime, sauté the onion over medium-high heat in a bit of high heat oil (I use avocado oil) until starting to brown, then add the ground beef.250 grams ground beef, ½ onion
- Cook until browned, stirring occasionally. Now add the garlic, chili powder, chopped herbs, and season to taste with salt and pepper. Set aside and allow to cool.2 cloves garlic, ½ handful chopped cilantro, ½ handful chopped parsley, 1 teaspoon chili powder
Spinach Feta Pide Topping
- If choosing the spinach feta topping, heat one tablespoon of high heat cooking oil (I use avocado oil) in a large skillet, heat to medium high and add your spinach (skip this if using thawed, chopped spinach). Add the garlic and stir until wilted.1 pound fresh spinach
- Remove from heat, season to taste with salt and pepper and stir in the chopped herbs. Set feta aside, so you're ready to use it.1 Tablespoon fresh, chopped mint, 1 Tablespoon fresh, chopped parsley, 2 cloves garlic, 200 grams feta cheese
Top Pide
- Create an egg wash by whisking together one yolk with some water.1 egg yolk
- Divide dough into 15 golf ball sized balls (about 60 grams each if you're using a kitchen scale).
- Then using an oiled surface and rolling pin, roll out each ball into an oval, brush with some egg wash, top with your choice of toppings.
- Pull the long sides up and twist the skinny ends together (my video should help you understand what to do).
- Brush the edges with more of the egg wash, then sprinkle them with sesame seeds before baking at 400 degrees Fahrenheit or 200 degrees Celsius for about 15 minutes or until browned.sesame seeds
- Serve immediately. Read below for instructions on leftovers, topping variations and more.
Video
Notes
- Leftovers: Makes perfect leftovers. Simply seal the baked pie in airtight and freeze after baking. When ready to use, allow to thaw at room temperature for 30 minutes, then heat in the oven at 300 degrees Fahrenheit / 150 degrees Celsius for 10 minutes.
- Making Both Ground Beef and Spinach Feta Pide? Cut the topping ingredients in half because each version makes enough to top all 30 pide (ignore the nutrition facts).
- Cheese Pide Version: Top your pide with your favorite, melty cheeses (I also like adding herbs and garlic), then bake per usual.
- Make Larger Pide: It's also common to make larger pide, then cut those into strips when it comes out of the oven. Simply shape 4 balls instead of the 15 balls. These will likely take up the entire length of a baking sheet, but you should be able to fit two next to each other.
Nutrition
Calories: 261kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 258mg | Potassium: 332mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2839IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 3mg