Description
At its core, pide is a famous boat-shaped savory flatbread that originates from Turkey. While travellers frequently refer to it as Turkish pizza, local bakers take pride in its distinct dough structure and unique presentation. Unlike classic round Italian pizza with a uniform crust, pide features an oval sheet of yeast dough where the edges are carefully folded inward and pinched tight at both ends to form an eye-catching vessel. This clever design acts like a golden edible boat that safely holds rich, flavorful toppings inside while it bakes.
Ingredients
Scale
For the Dough
- 3½ cups (440 g) all-purpose flour
- 2¼ tsp (1 packet) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup (240 ml) warm water
- 2 tbsp olive oil
For the Filling
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 10 oz (300 g) fresh spinach, chopped
- 7 oz (200 g) feta cheese, crumbled
- 1 cup (100 g) shredded mozzarella
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- Salt to taste (use sparingly, as feta is salty)
For Finishing
- 1 egg, beaten (for egg wash)
- 1 tbsp melted butter
- Sesame seeds or nigella seeds (optional)
Instructions
1. Make the Dough
- In a large bowl, combine warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
- Add olive oil, flour, and salt.
- Knead for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
2. Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté the onion for about 4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in the spinach and cook until wilted.
- Remove from the heat and let cool.
- Mix in feta, mozzarella, parsley, oregano, black pepper, and red pepper flakes.
3. Shape the Pide
- Preheat the oven to 425°F (220°C).
- Line a baking tray with parchment paper.
- Divide the dough into 2–4 equal portions.
- Roll each into an oval about ¼ inch (6 mm) thick.
- Spoon the filling into the center, leaving a 1-inch border.
- Fold the edges inward and pinch the ends to create a boat shape.
4. Bake
- Brush the dough edges with beaten egg.
- Bake for 15–18 minutes, or until the crust is golden brown.
- Brush the hot crust with melted butter immediately after baking.
Notes
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 slice (¼ of recipe)
- Calories: 420 kcal
Keywords: Turkish spinach flatbread, ıspanaklı peynirli pide, spinach feta flatbread boat