Authentic Pide (Turkish Flatbread Pizza with 2 Fillings)

Method13 steps

1. 1

   Step 1: Combine the 200 ml lukewarm milk, 1 tsp sugar and 7 g active-dry yeast. Let stand for 10 minutes until bubbly.

   Activate yeast until bubbly · 10 minUses 200 milliliters milk (luke warm) · 1 teaspoon granulated sugar · 7 grams active-dry yeast (one little pouch)

2. 2

   Step 2: Knead the activated mixture with 500 g flour, 50 ml lukewarm dough water, 100 ml dough olive oil, 8 g baking powder and ½ tsp dough salt for about 5 minutes, until smooth.

   Uses activated milk-yeast mixture · 500 grams all-purpose flour · 50 milliliters water (Luke warm) · 100 milliliters olive oil · 8 grams baking powder · ½ teaspoon salt

3. 3

   Step 3: Cover and leave in a warm spot for about 1 hour, until doubled in size. While it rises, prepare ONE of the following fillings. Each listed filling quantity is enough for all 15 pide.

   Rise dough until doubled · 60 minUses kneaded pide dough

4. 4

   Step 4: For the beef (250 grams) filling only: finely chop the ½ onion. Sauté over medium-high heat in a little avocado oil until beginning to brown, then add 250 g ground beef. Skip this and the next step if choosing spinach-feta.

   Uses ½ onion (I used red onion) · A little avocado oil as needed for the beef-filling pan · 250 grams ground beef

   
5. 5

   Step 5: For the beef filling: cook the beef until browned, stirring to break it up. Add 2 minced garlic cloves, 1 tsp chili powder and the ½ handful each chopped cilantro and parsley (½ handful). Season with separate filling salt and black pepper to taste. Set aside to cool.

   Uses beef and onion in frying pan · 2 cloves garlic · ½ handful chopped cilantro · ½ handful chopped parsley · 1 teaspoon chili powder · Salt to taste for beef filling · Black pepper to taste for beef filling

6. 6

   Step 6: For the spinach-feta filling only: heat the separate 1 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb fresh spinach and 2 minced garlic cloves and stir until wilted. Skip this and the next step if choosing beef.

   Uses 1 tbsp avocado oil for the fresh spinach-filling pan · 1 lb fresh spinach for the spinach-feta filling · 2 cloves garlic

   
7. 7

   Step 7: For the spinach-feta filling: remove from the heat, season with separate filling salt and black pepper to taste, and stir in 1 tbsp each chopped mint and parsley (1 tbsp). Allow to cool. Crumble the 200 g feta and keep it ready to add during topping.

   Uses wilted spinach with garlic · Salt to taste for spinach filling · Black pepper to taste for spinach filling · 1 tbsp fresh chopped mint for spinach-feta filling · 1 tbsp fresh chopped parsley for spinach-feta filling · 200 grams feta cheese (sheep milk feta is more authentic)

8. 8

   Step 8: Whisk the large egg yolk (1 large) with a little water to make the shared egg wash.

   Uses 1 large egg yolk for the shared egg wash · Water as needed to loosen the egg wash

9. 9

   Step 9: Divide the risen dough into 15 balls, approximately 60 g each. Preheat the oven to 400°F /200°C.

   Uses risen pide dough

10. 10

    Step 10: Lightly oil the rolling surface. Roll each dough ball into an oval, brush with a little of the prepared egg wash and top with the chosen filling: cooled beef mixture OR cooled spinach plus crumbled feta. Divide that one selected filling across all 15 ovals; reserve the remaining egg wash.

    Uses fifteen dough balls · Extra oil as needed for the rolling surface · prepared egg wash · cooled beef filling, if chosen · cooled spinach filling and crumbled feta, if chosen

11. 11

    Step 11: Lift the long sides around each filling and pinch the narrow ends together to form open boat shapes. Transfer to baking sheets.

    Uses topped pide ovals

    
12. 12

    Step 12: Brush the raised edges with the remaining egg wash and sprinkle with sesame seeds. Bake at 400°F /200°C for about 15 minutes per tray, until browned.

    Bake pide per tray · 15 minUses shaped filled pide boats · remaining prepared egg wash · sesame seeds (for sprinkling on top before baking)

13. 13

    Step 13: Serve the baked pide immediately.

    Uses baked filled pide