Get ready to transport your taste buds straight to the bustling streets of Turkey with this mouthwatering Pide recipe! Often called "Turkish Pizza", this irresistible flatbread is a culinary masterpiece that combines soft, pillowy dough with savory, spiced meat and vibrant vegetables. Whether you're a food adventurer or a home cook looking to impress, this recipe will turn your kitchen into a Turkish street food paradise in less than an hour!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1/2 pound ground lamb or beef
- 1 onion, finely chopped
- 1 tomato, diced
- 1 bell pepper, diced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine flour, salt, and sugar. Create a well in the center.
- Dissolve yeast in warm water (around 110°F) and let it sit for 5-7 minutes until it becomes frothy.
- Pour the yeast mixture and olive oil into the flour well. Mix and knead the dough for 8-10 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- While dough rises, prepare the meat topping by browning ground lamb or beef in a skillet over medium heat.
- Add chopped onions, diced tomatoes, bell peppers, paprika, salt, and pepper to the meat. Cook for 5-7 minutes until vegetables are soft.
- Preheat oven to 450°F (230°C) and place a baking stone or heavy baking sheet inside to heat.
- Punch down the risen dough and divide into 4 equal portions. Roll each portion into an oval shape.
- Spread the meat mixture evenly over each flatbread, leaving a small border around the edges.
- Transfer pides to the hot baking stone or sheet and bake for 12-15 minutes until edges are golden brown and crispy.
- Remove from oven, sprinkle with fresh chopped parsley, slice, and serve hot.
Tips
- Yeast Activation is Key: Ensure your water is precisely warm (around 110°F) to activate the yeast correctly. Too hot, and you'll kill the yeast; too cold, and it won't activate.
- Kneading Technique: When preparing the dough, knead thoroughly for 8-10 minutes to develop gluten, which gives your pide that perfect chewy texture.
- Resting Matters: Allow your dough to rise in a warm, draft-free area. Covering it with a damp cloth helps maintain moisture.
- High Heat is Essential: A preheated baking stone or heavy baking sheet mimics traditional stone ovens, creating a crispy bottom and golden edges.
- Meat Preparation: For extra flavor, consider using a mix of ground lamb and beef, or season your meat with additional Turkish spices like cumin or oregano.
- Fresh Herbs Make a Difference: Always add fresh parsley at the end for a burst of color and freshness.
Nutrition Facts
Calories: 385kcal
Carbohydrates: g
Protein: 17g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
