Pide
A boat-shaped stuffed bread — cheese, egg, or mince — thicker than lahmacun, not a pizza either.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 25 min
- Cook
- 15 min
- Rest
- 1 hr 15 min
- Total
- 1 hr 55 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Pide is a yeasted oval, edges folded, filled with cheese or kıyma (mince) or an egg cracked on at the end. The crust should blister. Supermarket 'Turkish pizza' is a marketing line we will not repeat without wincing.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Wheat flour400 g
- Yeast6 g
- Water240 ml
- Yoghurt (optional)30 ml
- Melting cheese, kaşar or a mild melt250 g
- Egg (optional)1 large
- Butter20 g
- Salt4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Knead dough, rise 1 hour. Stretch ovals, pile cheese, fold the rims. Optional egg in the middle for the last 5 minutes.
70 min
Step 2
Bake at 240°C 12–15 minutes. Brush with butter.
15 min
Nutrition
Per serving · estimate
- Calories
- 609 kcal
- Protein
- 26.6 g
- Carbs
- 79.5 g
- Fat
- 19.4 g
- Saturated fat
- 11.5 g
- Fibre
- 3.1 g
- Sugar
- 1.6 g
- Sodium
- 1014 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Vegetarian
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Kaşar → Mozzarella plus a salty cheese
A stand-in melt.
Tips
- Sucuk and cheese is a shop filling.
- Kıymalı pide uses the lahmacun paste, thicker.
History & culture
Pide shops, especially in the Black Sea and winter. Also a home tray.
Black Sea and Anatolian oven breads. The boat is the photograph.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pide take?
1 hr 55 min all in — 25 min prep, 15 min cook, 1 hr 15 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 boats. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
6 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Oven, Baking tray.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Kaşar → Mozzarella plus a salty cheese. A stand-in melt.
Any tips from this recipe?
Sucuk and cheese is a shop filling. Kıymalı pide uses the lahmacun paste, thicker.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
Similar dishes
Lahmacun
A thin meat-topped flatbread — not a pizza, not a pide, eaten with parsley, onion and a squeeze of lemon.
Medium
Man'oushe
مناقيش
Breakfast flatbread with za'atar oil — the Lebanese morning that is not a croissant.
Medium
Focaccia
Olive-oil bread with a dimpled top — Ligurian if you are strict, a very good tray if you are hungry.
Medium