Pide is a Middle Eastern flatbread often filled with meat, cheese, and vegetables. People like to call it a Middle Eastern pizza or a Turkish pizza, but it is quite different from pizza. It is more like Georgian Khachapuri.
The dough contains yogurt, egg, and olive oil so it is quite rich and soft. You can fill your pide with any filling you like. If you don’t want to cold ferment this dough, then leave it out at room temperature to bulk ferment for around 2 hours or until the dough has doubled and then continue as per recipe.
This recipe makes two large pide. If you want to make more simply multiply all the ingredients. Or you can divide the dough into four pieces and make smaller pide.
Check out more international recipe in the Baking World Tour playlist.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
250g (8.8oz) white bread flour
1 egg (50g; 1.75oz)
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
5g (0.17oz) salt
20g (0.7oz) olive oil
70g (2.45oz) water
50g (1.75oz) full fat yogurt
1 whisked egg per pide for topping before baking or 70g (2.45oz) grated cheese per pide.
For the filling –
400g (14.1oz) ground beef
50g (1.75oz) white onion
30g (1oz) spring onion
15g (0.5oz) garlic
70g (2.45oz) bell pepper
70g (2.45oz) tomato
10g (0.35oz) parsley
20g (0.7oz) chili paste (optional)
6g (0.21oz) salt
2g (0.07oz) black pepper
8g (0.28oz) sweet paprika
30g (1oz) olive oil for cooking
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Make the filling. Heat the oil in a pan and cook the white onion, spring onion, garlic, and bell pepper until softened. Add the tomato, parsley, chili paste, salt, black pepper, and sweet paprika. Mix well and cook for a minute. Add the ground beef and mix again. Cook on high heat stirring occasionally until most of the juices have evaporated. From heating the oil to the filling being fully cooked it should not take more than 10 minutes. Transfer to a bowl and leave to cool down.
- Make the dough. In a large bowl combine the water, yeast, salt, olive oil, egg, and yogurt. Mix well to dissolve the salt completely. Add the flour and mix to a dough. *Desired dough temperature 25C (77F).
- Cover and chill for 30 minutes.
- Cold ferment for 24 hours.
- Divide the dough in two pieces. Shape into balls.
- Final proof for 2.5 hours. Pre-heat the oven to 250C (480F) fan off during the last hour of fermentation.
- Roll the dough ball to a long oval shape and place it on a piece of non-stick paper. Place half of the filling on each pide and spread it out evenly leaving a 2.5cm (1in) edge of dough around the perimeter.
- Fold the uncovered dough over, seal up the ends, and pour in the egg if using.
- Turn the oven down to 230C (445F) and bake the pide on a tray or directly on a baking steel or stone for around 15 minutes.
Leave to cool down slightly and tuck in!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch the video here
