This traditional bread with its rolled-up sides is served plain throughout the Eastern Mediterranean and with different toppings everywhere in Turkey. It is often topped with ground lamb or spinach and pine nuts. Two toppings are offered here. One is the traditional Turkish combination of eggplant, tomato, and red bell pepper. The other takes liberties and uses sausage, mushrooms, and spinach with melted mozzarella cheese. Pide is not called “Turkish Pizza” for nothing.
Pide – Turkish Flatbread with Two Toppings
In Turkey, every family and restaurant have their own takes in Pide. Some are crunchy while others are chewy. Toppings can be meats, like ground lamb or beef, or vegetables like spinach, mushrooms, and eggplants. Secret spices are just that, secret. This version uses a slightly chewy crust with a non-traditional topping of Italian sausage.Print Pin
- Food processor
- 12" nonstick skillet
- Large bowl
- 2 Large Baking Pans
- Parchment or wax paper, Plastic wrap
- Wire baking rack
- 3 cup Bread flour
- ½ tsp Instant rise yeast (or rapid-rise)
- 2 tbsp Sugar
- 1⅓ cup Ice water
- 1 tbsp Extra virgin olive oil
- 1½ tsp Kosher salt
Classic Vegetable Topping (Vegetarian)
- 28 oz Canned whole peeled tomatoes
- 1 lb Eggplant, peeled and diced into ½-inch cubes
- ½ Large Red bell pepper, chopped
- 4 cloves Garlic, minced
- 5 tbsp Extra virgin olive oil
- ¼ tsp Crushed red pepper flakes
- ½ tsp Smoked paprika (Sub: sweet paprika)
- 2 tbsp Fresh mint, minced (Sub:1½ tsp dried)
- 1½ cups Feta cheese, crumbled
- 12 oz Italian sausage, casings removed (sweet or hot)
- 1 medium Onion, chopped
- 2 cloves Garlic, chopped
- 2 tbsp Olive oil
- ½ tsp Cumin
- ¼ tsp Black pepper
- 1 tsp Salt
- ½ cup Flat leaf parsley
- 2 tbsp Fresh mint, chopped (or 1 tbsp dried)
- 2 tbsp Fresh lemon juice
- 1 cup Mozarella cheese, shredded
- Add flour, sugar, and yeast to food processor. Pulse 5-6 times to combine. With processor running, add ice water in slowly and run for about 10 seconds until no dry flour remains. Rest for 10 minutes.
- Add oil and salt to dough and process 30-60 seconds until dough becomes a shiny, sticky ball and doesn't stick to the walls. Transfer dough to a lightly oiled counter and knead by hand to form a ball, about 30 seconds.
- Place dough seam-side down in a lightly greased bowl. Cover tightly and refrigerate for at least 24 hours and up to 3 days.
Traditional Turkish Topping (Vegetarian)
- In a food processor, add tomatoes with their juice. Pulse 8-10 times to coarsely grind. In a 12" nonstick skillet over medium-high heat and heat 2 tbsp oil until shimmering. Add eggplant, bell pepper, and ½ tsp salt. Stir occasionally until soft, around 5-7 minutes. Stir in garlic, pepper flakes, and paprika. Cook, stirring, for another 30 seconds. Pour in pureed tomatoes and increase heat to medium-high. Bring to a simmer and cook down until very thick, about 10 minutes. Remove from heat and stir in salt, pepper, and mint. Let cool before using..
- Add 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat. Add sausage, onions, and garlic. Season with cumin, salt, and pepper. Sauté 5 minutes, breaking up the meat. Remove from heat, drain excess liquid, and let cool.In a medium bowl, mix together the cooled sausage, parsley, mint, and lemon juice. Set aside.
Assemble and Cook
- 1 hour before cooking, remove dough from refrigerator. 30 minutes before cooking, move top oven rack to 4 inches from top of oven and preheat to 500°F (260°C). Place 1 large baking pan in oven to get really hot and lightly grease the other with spray or olive oil. Cut six 16-by-6-inch rectangles from parchment paper.
- Meanwhile, press dough down in a bowl to deflate. Place dough on a clean countertop. Divide dough in half and then cut each into 3 equal pieces. Working with one ball at a time and keeping the others covered in slightly greased plastic wrap. Form a rough ball by stretching dough and your thumbs and pinching the edges together so top is smooth. Place completed balls 3-inches apart on the greased baking pan. Let rest covered in greased plastic wrap for 1 hour.
- Taking one ball at a time, generously coat ball and counter with flour. Press and roll into a 14-by-5½-inch oval. Arrange on a parchment rectangle and reshape as needed. Place dough and it's parchment back on baking pan.
- Brush oil over the top and spoon ⅙ of the topping and then ⅙ of cheese on top of each "canoe", leaving a ¾-inch border around the edges. Fold long edges over the filling to form a canoe shape. Pince ends together. Paint folded outer edges with oil.
- Remove hot baking pan from oven and quickly slide 3 pide ontop its parchment rectangle onto pan at least 1-inch apart. Quickly return to oven and cook until the sides are a nice golden brown, 10 to 15 minutes. Separate from parchment and place on a wire rack to cool for 5 minutes. Repeat with other 3.
- Serve: Sprinkle a pinch of mint over each and cut crossways into 2 or 3 pieces. Serve hot.
Calories: 803kcal | Carbohydrates: 69g | Protein: 29g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Cholesterol: 118mg | Sodium: 2281mg | Potassium: 911mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1443IU | Vitamin C: 50mg | Calcium: 394mg | Iron: 4mg