Turkish Pide are a hybrid between a flatbread and a pizza. They are rolled up at the edges to contain the filling and sliced up to share on an antipasti board. Traditionally they are baked in hot stone ovens which gives them a crisp base, however they are just as easy to bake in your oven at home.

Ingredients

Dough:

250g Plain Flour

1 tsp Sugar

3 sachets Active Dried Yeast

½ tsp Salt

175 ml Tepid Water

Meat Filling:

170g Lamb Mince

½ Red Onion, peeled and finely chopped

8 Cherry Tomatoes, finely chopped

10g Flat Leaf Parsley, finely chopped

2 tbsp Turkish Pepper Paste

Salt and Pepper

Veg Filling:

1 Red Onion, peeled and finely sliced

250g washed Spinach

2 tbsp Organic Extra Virgin Olive Oil

½ Lemon, zested and juiced

2 tbsp Turkish Pepper Paste

Salt and Pepper

130g Cheddar, grated

To Finish:

1 Egg, beaten

1 tbsp Seeds e.g. Seasame, Poppy or Black Onion

Ingredients

Dough:

250g Plain Flour

1 tsp Sugar

3 sachets Active Dried Yeast

½ tsp Salt

175 ml Tepid Water

Meat Filling:

170g Lamb Mince

½ Red Onion, peeled and finely chopped

8 Cherry Tomatoes, finely chopped

10g Flat Leaf Parsley, finely chopped

2 tbsp Turkish Pepper Paste

Salt and Pepper

Veg Filling:

1 Red Onion, peeled and finely sliced

250g washed Spinach

2 tbsp Organic Extra Virgin Olive Oil

½ Lemon, zested and juiced

2 tbsp Turkish Pepper Paste

Salt and Pepper

130g Cheddar, grated

To Finish:

1 Egg, beaten

1 tbsp Seeds e.g. Seasame, Poppy or Black Onion

1

Combine the flour, sugar and salt in a bowl and mix together. Dissolve the yeast in the water, make a well in the middle of the flour mixture and add the water. Bring the flour and water together with a knife until combined, turn out onto a clean work surface that has been dusted with a little bit of flour, knead for 5 mins, adding more flour if necessary, to stop it sticking. Put the kneaded dough back in the bowl, cover with a damp tea towel and leave to rest for 30 mins.

2

Divide the dough into 4. Roll into a ball, cover and allow to rest for a further 15 mins. Whilst the dough is resting, you can start to prepare your fillings. For the meat filling, put all the ingredients in a bowl, season well and mix until combined and then set aside.

3

For the veg filling, place a large pan on a medium to high heat, add the olive oil and when hot add the onion. Fry for 3-4 mins until soft and then add the spinach and season with the salt and pepper. Cook until just wilted, remove from the pan and place in a colander to allow the excess liquid to drain. Put the spinach in a bowl, add the lemon zest and juice and the pepper paste and mix well.

4

Preheat the oven to 240 degrees. Get two baking trays ready, lined with greaseproof paper. Dust a clean work surface with flour and use a rolling pin to roll each ball of dough into a large rectangle (approx. 25cm long x 12cm wide) and then place on the tray.

5

Divide each filling between two rectangles of dough and spread into a thin even layer. Fold up the edges by 2cm around the rectangle and pinch the dough together at the top and the bottom, leaving you with a boat shape. For the veg filling, spread the cheese over the spinach mixture and repeat the folding technique.

Back to top