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  • Preeti Shridhar

Turkish Pide recipe

Pide is a leavened flat bread, shaped like a boat, with a variety of toppings including sausages ,spiced meat, cheese,and spinach. You can use any topping you like. I have used paneer with bell peppers and corn in makhani sauce. Pide is pronounced pee-day, did you know that the plural of pide is pideler (pee day lair)? They're traditionally cooked in clay or stone ovens. Pide is comfort food of Turkey, also known as Turkish Pizza. Traditionally made with All Purpose Flour, I have used wholewheat flour(atta) and rawa(semolina) . Semolina should be very fine, if not grind it in the mixer to get finer granules. I have used autolyse method here, which not only helps in developing the gluten better but also reduces the kneading time. I have used instant yeast, if you don't have instant yeast then you can use active dry yeast. Bloom it in 2 tbsp of luke warm water with a pinch of sugar. The dough should be very sticky when you start kneading, if you find it's not , add water one tbsp at a time. The key to a soft crumb is hydration of the dough. The quantity of liquid needed will vary as each flour absorbs liquid differently. It also depends on weather conditions. If it's difficult to knead, oil your hands. This topping is mildly spicy. You can alter it as per your taste. My other breads that you can try


Bread Wheat Flour 150 gms Semolina 100 gms Milk 3/4 cup Yeast 1/4 tsp Salt 1 tsp Honey 2 tsp Oil 1 tbsp Butter for brushing the dough Topping Oil 1 tbsp Onion 1 medium roughly chopped Garlic 4 fat cloves chopped Bell Peppers 1/4 cup mixed Frozen Corn 1/4 cup Paneer 100 gms small cubes Fresh Basil 10 leaves chopped Makhani Sauce 1/3 cup Salt to taste Red chili powder 1/2 tsp Cheese 3/4 cup



  1. Heat half tsp oil in a pan and saute paneer cubes.

  2. Remove on a plate.

  3. In the same pan add the remaining oil , tip in garlic.

  4. Once garlic changes color add onions.

  5. Saute till soft and pink.

  6. Add in bell peppers and corn.

  7. Saute till bell peppers turn al dente.

  8. Add in chopped basil, paneer, makhani sauce, salt and red chilli powder.

  9. Cook for a minute of two till the suce dries up.

  10. Remove from heat .

  11. Taste and adjust seasoning.

  12. Keep it aside.


  1. In a bowl mix both the flours.

  2. Now slowly add milk and mix to get a shaggy dough.

  3. We aren't kneading the dough right now, just mixing it.

  4. Cover and leave it for 1 1/2 hours. This is called Autolyse. This will not only help in developing gluten better but also reduce kneading time.

  5. Clean the counter top with lemon juice or vinegar.

  6. Tip the dough on it.

  7. Sprinkle yeast and honey.

  8. Mix well.

  9. Now sprinkle salt and start kneading.

  10. If the dough feels tight add one tbsp water at a time.

  11. The dough should feel quite sticky.

  12. Don't be tempted to add more flour, instead use little oil at a time and knead. This way you can incorporate 1 tbsp oil.

  13. Knead for 10-12 minutes

  14. You will find that the dough has become very soft and supple.

  15. Now take a portion of the dough and lightly stretch it to a thin translucent sheath. If the dough tears ,knead for a couple of more minutes else it's ready for proofing.

  16. This is Window Pane test

  17. Now grease a bowl or container.

  18. I prefer a flat bottom pan or container.

  19. Transfer the dough in the container, turn it over so that it's covered with oil.

  20. Cover the container with a lid or plastic wrap.

  21. Mark the container with a marker.

  22. This will help you know when the dough has doubled.

  23. It will take anywhere between an hour to two to double in size depending on the temperature of your kitchen.

  24. Dust the counter top lightly with flour.

  25. Tip the dough on it.

  26. Knead it lightly for a minute.

  27. Divide into two equal parts.

  28. Roll each piece into a smooth ball.

  29. Using a rolling pin roll out one ball into a 12" long oblong disc.

  30. Lift it and keep it on a baking sheet lined with parchment paper.

  31. Brush it with butter.

  32. Fold the sides inward to create a half inch high border.

  33. Now pinch the ends to get a boat shaped base.

  34. Brush the border with butter.

  35. Sprinkle very little cheese. Now spread half of filling.

  36. Repeat the process with the other piece of dough.

  37. Cover with a cling film.

  38. Preheat the oven at 225 degrees Celsius for 15 minutes.

  39. Bake the pide for 10 minutes.

  40. Sprinkle remaining cheese and bake again for 5-10 minutes until the bread is golden.

  41. Remove on a wire rack.

  42. Enjoy it while it's warm .


  1. If using a stand mixer, after Autolyse, dump the dough, yeast ,honey, oil and salt in the bowl.

  2. I kneaded at speed 4 for 3 minutes and at speed 5 for 3 minutes. It passed the window pane test


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