📝 About This Recipe
Transport your kitchen to the bustling streets of Istanbul with this authentic Turkish Pide, a striking boat-shaped flatbread that balances a crisp, chewy crust with a succulent, spiced filling. This version features the classic 'Kıymalı' (minced meat) topping, enriched with aromatic peppers, tomatoes, and a hint of Aleppo pepper for a gentle warmth. Whether served as a communal centerpiece or a hearty solo meal, its unique shape and vibrant flavors make it a true masterpiece of Middle Eastern baking.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 2 teaspoons Instant dry yeast
- 1 cup Warm water (around 110°F/45°C)
- 2 tablespoons Plain yogurt (at room temperature for softness)
- 2 tablespoons Olive oil
- 1 teaspoon Sugar (to activate the yeast)
- 1 teaspoon Salt
The Meat Filling
- 10 ounces Ground lamb or beef (20% fat content is ideal)
- 1 medium Yellow onion (very finely grated or minced)
- 1 large Roma tomato (seeded and finely diced)
- 1/2 piece Green bell pepper (finely chopped)
- 1 tablespoon Tomato paste
- 1/4 cup Fresh parsley (finely chopped)
- 1 teaspoon Aleppo pepper or red chili flakes (adjust to heat preference)
- 1/2 teaspoon Ground cumin
Finishing Touches
- 1 Egg yolk (mixed with a splash of water for the wash)
- 1 tablespoon Nigella seeds or sesame seeds (for sprinkling)
- 2 tablespoons Unsalted butter (melted, for brushing the crust after baking)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5-10 minutes until it becomes frothy.
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2
Add the olive oil, yogurt, and salt to the yeast mixture. Gradually stir in the flour until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth, elastic, and no longer sticking to your hands.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 hour or until doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, combine the ground meat, grated onion, diced tomato, green pepper, tomato paste, parsley, and spices. Mix thoroughly with your hands to ensure the flavors are well-integrated.
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6
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat up.
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7
Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into an oval ball.
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8
On a floured surface, roll one dough ball into a long, thin oval shape, roughly 12 inches long and 5 inches wide.
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9
Transfer the oval dough onto a piece of parchment paper. Spread a quarter of the meat filling evenly over the dough, leaving a 1-inch border all around.
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10
Fold the edges of the dough inward over the filling to create a border. Pinch the two ends tightly to form a pointed 'boat' shape.
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11
Brush the folded dough edges with the egg yolk wash and sprinkle with nigella or sesame seeds.
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12
Slide the parchment paper onto the hot baking stone or a preheated baking sheet. Bake for 15-18 minutes until the crust is deep golden brown and the meat is fully cooked.
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13
Immediately upon removing from the oven, brush the crust edges with melted butter to soften them and add a professional sheen.
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14
Slice crosswise into strips and serve hot.
💡 Chef's Tips
For the best flavor, use a higher fat content meat; the juices will soak into the bread as it bakes. Avoid over-flouring the dough while kneading; a slightly tacky dough yields a much softer, airier crust. If the meat filling seems too dry, add a tablespoon of water or olive oil to ensure it spreads easily. To get a truly authentic 'wood-fired' taste, use a pizza stone and preheat it for at least 30 minutes before baking. Don't skip the butter brush at the end—it's the secret to that characteristic Turkish bakery finish.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Ayran (Turkish yogurt drink) to balance the spices. Pair with a fresh Shepherd’s Salad (Çoban Salatası) made of cucumbers, tomatoes, and sumac-onions. A dollop of thick Greek yogurt or garlic-infused yogurt makes a perfect dipping sauce. Offer extra Aleppo pepper flakes and lemon wedges on the side for guests to customize their heat and acidity levels.