Homemade Turkish Pide Bread


Turkish Pide bread is one of my favorites because i love the nuttiness of the sesame seeds, the crusty outside and soft inside. It has all the flavor profiles to please any palate. It can be served with a cup of hot lentil soup, or kebabs and tastes great on its own with a creamy cucumber dip. Traditionally its a Ramadan staple in Turkey, but its also just as popular on regular days. The basic recipe of the pide is below, along with the filling which is optional. This pide bread pie is a winner at tea parties, and a great starter for both dinners and lunches. This recipe will yield 2 full sized stuffed breads or 2 medium sized flat breads.




Prep time

30 minutes

Rise Time

2 hours

Bake Time

30 minutes

Homemade Turkish Pide Bread

0 from 0 votes
Recipe by Fatima Maniya Soorty Course: AppetizerCuisine: Mediterranean


Prep time


Rise Time


Total time



Turkish Pide Bread

  • 3 cups flour (plus 1/2 cup more)

  • 2 tsp instant yeast

  • Sea salt to taste

  • 3 tbs warm water

  • 1 tsp sugar

  • 3 tbs oil

  • 1 cup water

  • 3 tbs white sesame seeds

  • 3 tbs black sesame

  • 1 tsp nigella seeds (optional)

  • 1 egg at room temp

  • 1 1/2 lb ground beef

  • 2 cloves garlic paste

  • 1 medium onion chopped

  • 1/4 cup bell pepper chopped

  • 1 tbs paprika

  • 1/4 tsp cayenne pepper

  • 1/4 tsp crushed red pepper (optional)

  • Salt to taste

  • 1/4 tsp black pepper

  • 1/4 tsp garam masala

  • 1/2 tsp roasted ground cumin and coriander powder

  • 1 tsp dried oregano

  • Pinch of cinnamon powder

  • Pinch of turmeric

  • Dash of nutmeg

  • 2 tbs tomato paste

  • 1 tbs wostershire sauce

  • 1 tbs sun dried tomatoes chopped

  • 1/4 cup oil

  • Olive slices

  • Fresh mozzarella pearls

  • Chopped pickled turnips

  • Chopped pickles

  • Parsley

  • Ranch


  • In a cup dissolve 2 tsp yeast, 1 tsp sugar and 3 tbs warm water, cover and set aside for 5 minutes until the yeast has proofed.
  • In a mixer, add flour and salt to taste. Make a well in the middle of the flour, add the proofed yeast and run the mixer on low setting. Now slowly start adding water until the dough has formed. The dough should have left the sides but still sticky on the bottom.
  • Take out the dough on a floured work surface, and knead until smooth. Now massage the surface of the dough with oil, put it in a bowl and let it rise for two hours in a warm place.
  • In a skillet heat oil, and add finely chopped onions and fry until translucent. To that add garlic and fry until fragrant, now add the bell pepper and stir fry for a 30 secs. Now add the ground beef, stir it well and start breaking the meat apart. Once the beef starts changing color and releasing the juices, to this add your wostershire sauce, season with salt and dry spices. Cook for 3-5 minutes on medium high flame until the beef has browned up nicely. Now add 2 tbs of tomato paste, sun dried tomatoes and mix well. Once the meat starts to dry out turn off the heat and let it come to room temperature.
  • Preheat the oven at 350.
  • Now that your dough has doubled, remove it from the bowl onto a floured surface, poke the dough and deflate it. Roll the dough out in a long boat shape, fill it with the room temperature ground beef filling and fold dough over the filling but not covering it completely, pinch the edges on both ends like a boat. Now top the filling with olives and fresh mozzarella pearls (scatter them).
  • Now beat the egg in a bowl, and brush is on the sides of the dough. Sprinkle with sesame seeds and nigella seeds (optional). Transfer it to a cookie sheet pan, spray with oil and bake it for 25 mins until golden brown and the cheese melted and bubbly
  • Garnish the pide pie with chopped pickled turnips, pickles parsley and drizzle with ranch.

  • Enjoy Hot!!

Leave a Comment

Your email address will not be published. Required fields are marked *