Preparing Tide Bread

Turkish Pide bread
Copyright: kodbanker

Turkish Pide bread, also known as Turkish flatbread or Turkish pizza, is a traditional and popular bread in Turkish cuisine. It is a delicious, soft, and slightly chewy bread that is often enjoyed with various toppings or used as a side to accompany meals. Pide is a significant part of Turkish culture and is commonly found in bakeries, restaurants, and households throughout Turkey.

Here’s a description of Turkish Pide bread:


  • Turkish Pide bread is oval or boat-shaped, resembling a small boat or canoe. It has a distinctive appearance with slightly raised edges, creating a shallow trough in the middle, which is perfect for holding various toppings.
  • The surface of the bread is typically marked with a pattern of small lines or dimples, which not only add to its aesthetics but also help prevent the toppings from sliding off during baking.


  • The texture of Turkish Pide is soft and slightly chewy, with a tender crumb. It has a thin, crisp crust on the outside, which contrasts nicely with the fluffy interior.
  • When freshly baked, the bread is incredibly aromatic, with a tantalizing smell of yeast and warm bread wafting through the air.


  • Turkish Pide has a mild and neutral flavor, making it a versatile base for various toppings. It has a subtle hint of yeast, a touch of saltiness, and a slight richness from any added olive oil or yogurt in the dough.


  • Traditionally, Turkish Pide is topped with a variety of ingredients, such as ground lamb, beef, or chicken mixed with onions, tomatoes, peppers, and a range of spices like sumac, paprika, and cumin.
  • Another popular version is called “Kaşarlı Pide,” which features a generous layer of melted Turkish kasar cheese, somewhat similar to mozzarella or cheddar.
  • There are also vegetarian options available, with toppings like spinach, feta cheese, potatoes, or simply olive oil and herbs.

Preparation and Baking:

  • To make Turkish Pide, the dough is typically made from flour, water, yeast, a little sugar, and salt. Some recipes may also include ingredients like olive oil or yogurt, which add to the richness and softness of the bread.
  • After preparing the dough, it undergoes a short resting period to rise slightly. Then, it is divided, shaped into the characteristic oval or boat-like form, and topped with the desired ingredients.
  • The Pide is then baked in a hot oven or a stone oven, allowing it to puff up and develop a beautiful golden-brown crust.
  • Once baked, Turkish Pide is best enjoyed fresh and warm, straight from the oven, either as a meal on its own or accompanied by salads, dips like hummus or cacik (yogurt and cucumber dip), or served with tea or ayran (a yogurt-based drink) for a fulfilling Turkish experience.


For the Dough:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water (around 110°F / 45°C)
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil

For the Topping:

  • 1 lb (500g) ground lamb, beef, or chicken (or a combination)
  • 1 large onion, finely chopped
  • 2 medium tomatoes, diced
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Optional: Turkish kasar cheese, mozzarella, or feta cheese (if making cheese pide)


  1. Activate the Yeast:
    • In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
  2. Prepare the Dough:
    • In a large mixing bowl, combine the all-purpose flour and salt. Add the activated yeast mixture and olive oil.
    • Mix everything together until it forms a soft dough.
    • Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
    • Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
  3. Prepare the Topping:
    • In a skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and sauté until it becomes translucent.
    • Add the ground meat to the skillet and cook until it browns, breaking it apart with a spatula as it cooks.
    • Mix in the diced tomatoes, green and red bell peppers, tomato paste, cumin, paprika, dried oregano, salt, and pepper. Cook for a few more minutes until the vegetables soften and the flavors meld. Remove from heat and set aside.
  4. Preheat the Oven:
    • Preheat your oven to 475°F (240°C). If possible, place a pizza stone or an inverted baking sheet on the center rack to help achieve a crispy crust.
  5. Shape the Pide:
    • Punch down the risen dough gently to deflate it. Divide the dough into equal-sized balls, depending on how many Pides you want to make.
    • On a floured surface, roll out each ball into an oval or boat-like shape, about 1/4 inch (0.6 cm) thick.
  6. Add the Topping:
    • Place the shaped dough on a parchment-lined baking tray or a pizza peel if using a pizza stone.
    • Spread a generous amount of the prepared topping on each Pide, leaving a slight border around the edges.
  7. Optional Cheese Topping:
    • If making cheese Pide, you can sprinkle shredded Turkish kasar cheese, mozzarella, or crumbled feta cheese over the meat and vegetable mixture.
  8. Bake the Pide:
    • Place the baking tray or pizza peel in the preheated oven and bake for about 12-15 minutes or until the Pide crust turns golden brown and crispy.
  9. Serve:
    • Remove the Pides from the oven and let them cool slightly before serving.
    • Turkish Pide is often served with a side of fresh vegetables, pickles, and yogurt sauce, like cacik.

Enjoy your homemade Turkish Pide bread with your favorite toppings and share this delightful treat with family and friends!


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