Turkish Pide Flatbread with Spinach, Sausage, and Lamb Toppings Recipe

Introduction

Pide is a delicious Turkish flatbread often described as a Turkish-style pizza. It features a soft, chewy dough topped with flavorful ingredients like cheese, sausage, or lamb, baked to golden perfection. This recipe will guide you step-by-step to make authentic pide at home.

Ingredients

• 1 tsp rapid rise / instant yeast (sub active dry yeast)
• 1/2 tsp white sugar
• 2 tbsp + 2/3 cups very warm water (~40℃ / 104℉)
• 2 cups bread flour (sub all purpose/plain flour)
• 3/4 tsp salt
• 1 1/2 tsp olive oil
• 150g / 5oz Turkish kasar cheese or mozzarella
• 1/2 tsp semolina (optional)
• 1 topping of choice (each makes enough for 2 pides)
• 1 egg (optional)
• Sprinkling finishes of choice (see below)

Example toppings and finishes:

• 2 tsp olive oil
• 1/2 onion, finely diced
• 280g / 10oz baby spinach
• 1/2 tsp cumin
• 1/2 tsp pepper
• 1/4 tsp salt (kosher / cooking salt)
• 125g / 4oz Turkish sujuk sausage (sub chorizo)
• 1 tbsp olive oil
• 1/2 onion, finely diced
• 1 garlic clove, finely minced
• 250g / 8oz lamb mince (or beef)
• 1 tsp tomato paste
• 1 tsp baharat spice mix
• 1/2 tsp cumin
• 1/8 tsp each salt and pepper
• 1/2 red capsicum / bell pepper, finely diced
• 1/2 tomato, finely chopped
• 1 tsp lemon juice
• 4 tbsp Turkish tulum cheese or feta, crumbled
• Dried oregano, sesame seeds (toasted), sumac, fresh coriander/cilantro leaves, extra virgin olive oil for finishing

Instructions

1. Step 1: Bloom the yeast by mixing yeast with 2 tablespoons of warm water and sugar in a small bowl. Cover and let it sit for 10 minutes until foamy.
2. Step 2: In a large bowl or stand mixer bowl, combine flour and salt. Add the yeast mixture, olive oil, and the remaining 2/3 cups warm water. Mix with a wooden spoon until mostly combined, then use your hands to bring the dough together.
3. Step 3: Knead the dough on a floured surface for 8 to 10 minutes by hand or 3 minutes in a stand mixer at speed 6. The dough should be smooth and elastic.
4. Step 4: Shape the dough into a ball and oil the inside of your mixing bowl. Place the dough inside, cover with cling wrap, and let it rise in a warm place for 1.5 hours or until doubled in size.
5. Step 5: Punch the dough down and divide it into two equal pieces. Shape each piece into a smooth ball, place on a floured tray, cover with a damp tea towel, and let rise for another hour.
6. Step 6: Preheat your oven to 240°C/465°F (220°C fan), placing racks in the top and middle positions.
7. Step 7: Roll each dough ball into an oval about 40cm (16″) long and 20cm (8″) wide on a floured surface.
8. Step 8: Sprinkle 1/4 teaspoon semolina onto each baking tray to prevent sticking. Transfer each rolled dough onto a tray.
9. Step 9: Add cheese evenly over the dough, then spread your chosen topping evenly, leaving about a 2cm border around the edges.
10. Step 10: Brush the ends of the dough with water, pinch them together to seal, and fold in the sides to form a boat shape.
11. Step 11: Bake for 15 minutes, switching the trays halfway through, until the crust is golden.
12. Step 12: If using egg, bake pide for 10 minutes first, crack an egg on top, then bake for an additional 5 minutes.
13. Step 13: Remove from oven, sprinkle with your choice of finishing toppings like dried oregano, sesame seeds, sumac, fresh herbs, or a drizzle of olive oil. Slice into 3cm pieces and serve warm.
14. Step 14: For the spinach topping, sauté diced onion in olive oil until translucent, add spinach and cook until wilted. Season with cumin, salt, and pepper, then cool before using.
15. Step 15: For the sausage topping, roughly chop and pulse the Turkish sujuk sausage in a food processor until minced.
16. Step 16: For the lamb topping, sauté garlic and onion in oil until soft. Add lamb mince and cook until browned. Stir in tomato paste, baharat, cumin, salt, and pepper and cook for 3 minutes. Add diced capsicum, tomato, and lemon juice; cook until liquid evaporates. Cool before using.

Tips & Variations

• Substitute bread flour with all-purpose flour if needed, though bread flour gives a chewier texture.
• If you don’t have Turkish cheeses, mozzarella and feta are great alternatives.
• Adding an egg on top before the final baking step creates a rich, glossy finish.
• Toast sesame seeds lightly before sprinkling for extra flavor and crunch.
• Try different toppings like mushrooms, ground beef, or mixed herbs for variety.

Storage

Store any leftover pide wrapped tightly in foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate and reheat in a hot oven until warmed through and crust is crisp. Pide can also be frozen before baking; thaw and bake as instructed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the fridge overnight. Just bring it to room temperature before rolling and topping.

What if I don’t have Turkish sujuk sausage?

You can substitute with chorizo or any spicy cured sausage for a similar flavor experience.

Turkish Pide Flatbread with Spinach, Sausage, and Lamb Toppings Recipe

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This recipe guides you through making authentic Turkish Pide, a traditional flatbread often likened to a Turkish pizza. The dough is soft and airy, made with instant yeast and bread flour. After proofing, the dough is rolled into an oval shape and topped with a variety of fillings such as Turkish kasar cheese, spinach, spicy sujuk sausage, or seasoned lamb mince. The pide is then baked to golden perfection, resulting in a deliciously crispy crust with flavorful toppings. Optional egg topping can be added for richness. This recipe offers detailed steps to create a perfect Turkish pide at home.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 2 large pides (serves 4) 1x
• Category: Flatbread
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Dough

• 1 tsp rapid rise / instant yeast (or active dry yeast)
• 1/2 tsp white sugar
• 2 tbsp + 2/3 cups very warm water (~40℃ / 104℉)
• 2 cups bread flour (substitute all-purpose/plain flour)
• 3/4 tsp salt
• 1 1/2 tsp olive oil
• 1/2 tsp semolina (optional)

Cheese and Toppings

• 150g / 5oz Turkish kasar cheese or mozzarella
• 2 tsp olive oil
• 1/2 onion, finely diced
• 280g / 10oz baby spinach
• 1/2 tsp cumin
• 1/2 tsp pepper
• 1/4 tsp salt (kosher / cooking salt)
• 125g / 4oz Turkish sujuk sausage (substitute chorizo)
• 1 tbsp olive oil
• 1/2 onion, finely diced
• 1 garlic clove, finely minced
• 250g / 8oz lamb mince (or beef)
• 1 tsp tomato paste
• 1 tsp baharat spice mix
• 1/2 tsp cumin
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/2 red capsicum / bell pepper, finely diced
• 1/2 tomato, finely chopped
• 1 tsp lemon juice
• 4 tbsp Turkish tulum cheese or feta, crumbled
• Dried oregano
• Sesame seeds, toasted
• Sumac
• Fresh coriander/cilantro leaves
• Extra virgin olive oil
• 1 egg (optional)

Instructions

1. Bloom yeast: Mix yeast with 2 tablespoons warm water and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Make dough: In a large bowl or stand mixer bowl, combine bread flour and salt. Add the yeast mixture, olive oil, and remaining 2/3 cup warm water. Mix with a wooden spoon until mostly combined, then use your hands to bring it together into a dough.
3. Knead dough: Sprinkle a work surface with 1 tablespoon flour. Knead the dough by hand for 8 to 10 minutes or use a stand mixer at speed 6 for 3 minutes. The dough is ready when it is smooth and stretches without breaking.
4. First rise: Shape the dough into a ball and lightly oil the inside of the bowl. Place the dough inside, cover with cling wrap, and let it rise in a warm place for 1.5 hours or until doubled in size.
5. Second rise: Punch down the dough to deflate it completely. Divide into two equal pieces. Pull sides down and tuck underneath to smooth the top surface. Place each ball on a lightly floured tray, sprinkle the tops with flour, cover with a damp tea towel, and let rise for 1 hour until doubled in size.
6. Preheat oven: Set the oven to 240°C (465°F) or 220°C (fan) and position the oven racks on the top and middle shelves.
7. Prepare dough shapes: Roll each dough ball on a lightly floured surface into an oval shape approximately 40cm (16 inches) long and 20cm (8 inches) wide at the widest point.
8. Prepare baking trays: Sprinkle about 1/4 teaspoon semolina (optional) across each baking tray, spreading an area roughly 40cm by 15cm (16 inches by 6 inches).
9. Top pide: Place the rolled dough on the semolina. Evenly sprinkle the cheese, then add your chosen topping over the surface, leaving a 2cm border all around.
10. Shape edges: Brush the dough ends with water, pinch ends together to seal, and fold sides inward to create the traditional pide shape.
11. Bake pide: Place the trays in the oven and bake for 15 minutes, swapping tray positions halfway through, until the crust is golden brown.
12. Optional egg topping: For egg-topped pide, bake for 10 minutes first, then crack an egg on top of each pide and return to oven for 5 more minutes until the egg is cooked to your liking.
13. Add finishing touches & serve: Sprinkle with preferred toppings such as dried oregano, sesame seeds, sumac, fresh coriander, and drizzle with extra virgin olive oil. Slice into 3cm (1.3 inch) pieces and serve immediately.
14. Prepare spinach topping: Heat olive oil in a skillet over medium heat. Sauté diced onion for 3 minutes until translucent. Add baby spinach and cook until wilted, stirring in cumin, salt, and pepper. Allow to cool before using.
15. Prepare Turkish sausage topping: Roughly chop the Turkish sujuk sausage, then pulse in a food processor or Nutribullet to mince it finely.
16. Prepare lamb topping: Heat olive oil in a skillet over medium-high heat. Cook garlic and diced onion for 3 minutes until soft. Add lamb mince and brown it. Stir in tomato paste, baharat, cumin, salt, and pepper; cook for 3 minutes. Add diced capsicum, chopped tomato, and lemon juice, cooking until liquid mostly evaporates (a few minutes). Cool before topping the pide.

Notes

• Note 1: Rapid rise yeast can be substituted with active dry yeast; proof accordingly.
• Note 2: Water should be very warm (~40°C / 104°F) to activate the yeast properly but not kill it.
• Note 3: Bread flour is preferred for chewiness, but all-purpose flour can be used as a substitute.
• Note 4: Turkish kasar cheese provides an authentic flavor, but mozzarella is an acceptable alternative.
• Note 5: Turkish sujuk sausage imparts a unique spicy flavor; chorizo can be used as a substitute.
• Note 6: Baharat is a Middle Eastern spice mix; if unavailable, use a combination of ground coriander, cumin, paprika, and cinnamon.
• Note 7: Turkish tulum cheese adds a tangy flavor; crumbled feta is a good alternative.
• Note 8: Proper kneading is crucial for gluten development; dough should be stretchy and smooth.
• Note 9: Rising times vary slightly depending on ambient temperature; dough should double in size.
• Note 10: Semolina on the baking tray aids in a crunchier base but is optional.
• Note 11: Optional finishings like oregano, sesame seeds, sumac, fresh coriander, and extra virgin olive oil enhance flavor and presentation.
• Note 13: Adding egg on top is optional and adds richness; cook until the white is set but yolk remains runny or fully cooked as preferred.

Keywords: Turkish pide, Turkish flatbread, Turkish pizza, homemade pide, Turkish bread recipe, lamb pide, sujuk sausage pide, spinach pide, Turkish appetizer