Modern Pide Flatbread
Why this recipe works
- Chewy centre, crisp edges: Bread flour gives the dough structure, while the hot baking tray helps the shaped edges and base bake up crisp and golden.
- Tender crumb: Whole milk yoghurt and olive oil soften the dough, keeping the interior more supple than a basic lean flatbread.
- Recognisable shaping: Folding the sides inward and pinching the ends creates the classic boat shape associated with pide.
Get the most out of this recipe
Timing notes
- Watch the dough, not just the clock: The first rise can vary from about 60 to 90 minutes depending on room temperature; the dough is ready when doubled and slow to spring back when pressed.
- Rest before shaping: A short rest after dividing relaxes the gluten, making the dough easier to stretch into ovals without shrinking back.
- Best served warm: Let the pide cool briefly so the crumb sets, then serve while the edges are still crisp.
Texture tips
- Avoid drying the dough: If the dough feels sticky, oil your hands and work surface rather than adding extra flour, which can make the finished pide tougher.
- Use a properly hot tray: Preheating the baking tray helps the base cook quickly and gives the flatbread a better crust.
- Check the underside: Bake until the edges are deeply golden and the underside is cooked through; leaving it too long can dry the crumb.
Ingredient notes
- Use strong bread flour: Bread flour develops the elasticity needed for a chewy, structured flatbread that holds its boat shape.
- Yoghurt matters: Whole milk yoghurt keeps the dough soft and lightly tangy; Greek yoghurt will make it a little firmer and more pronounced in flavour.
- Egg wash for colour: Brushing the edges with beaten egg gives the pide its glossy, golden finish.
Make-ahead tips
- Reheat to restore the edges: Warm cooled pide in a 220°C (430°F) oven until hot, which helps bring back some crispness.
- Freeze after baking: Cool the flatbreads completely, wrap airtight and freeze; reheat from frozen until hot throughout.
- Keep toppings separate: If serving with dips, salads or toppings, store them separately so the flatbread stays firm rather than softening.
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Ingredients
Instructions
- In a mixing bowl, whisk together the bread flour, fine sea salt and instant yeast. Add the whole milk yogurt, olive oil and lukewarm water, then mix until a shaggy dough forms. Knead for 8 to 10 minutes until smooth, elastic and only slightly tacky.
- Cover the bowl and leave the dough to rise at room temperature until doubled in size. This should take about 60 to 90 minutes depending on your kitchen. The dough is ready when it springs back slowly when pressed.
- Tip the dough onto a lightly oiled surface and divide into 2 equal pieces. Shape each into a tight ball, cover, and rest for 10 minutes so it relaxes. Meanwhile, heat the oven to 250°C (480°F) and put a baking tray inside to get hot.
- Roll or stretch each ball into an oval about 25 to 28 cm long. Fold the long sides inwards and pinch the ends to form a boat shape, then transfer to the hot tray. Leave to puff for 15 minutes while you beat the egg in a small bowl.
- Brush the edges of each pide with the beaten egg. Bake for 10 to 14 minutes until deeply golden at the edges and cooked through underneath. Cool for 5 minutes before serving so the crumb sets.
Recipe notes
Tips
- For a chewier crumb, knead until the dough passes the windowpane test: a small piece should stretch thin without tearing.
- If the dough feels sticky, oil your hands and the work surface rather than adding extra flour, which can make the pide dry.
- If you are serving anyone vulnerable to foodborne illness, use a pasteurised egg for brushing.
Substitutions
- Replace Whole milk yogurt with Greek yogurt for a slightly tangier flavour and a firmer dough.
- Replace Olive oil with Virgin olive oil for a fruitier finish.
Storage
- Refrigerate up to 2 days
- Cool completely, then store airtight. Reheat in a 220°C (430°F) oven for 5 to 8 minutes until hot and the edges crisp; freeze for up to 2 months and reheat from frozen for 10 to 12 minutes.
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Recipe overview
- Servings: 2 servings
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Turkish
-
Allergens:
Eggs Gluten Milk Wheat
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