Pide Turkish Flatbread Boats Recipe

I absolutely love this recipe because it’s a delightful flavor adventure, combining the savory goodness of spiced meat with the irresistible chewiness of homemade dough. Plus, there’s something super satisfying about crafting these cute little pide boats and watching them transform into melty, cheesy perfection in the oven.

Creating the perfect Turkish Pide is a labor of love. This flatbread boat—a good pide is as much a vehicle as it is a vessel—can be filled with a number of delightful ingredients.

My favorite stuffing combines ground beef, finely chopped onion, and diced red bell pepper. I mix that trio with copious amounts of cumin and paprika and then spoon it into the dough along with a few handfuls of shredded mozzarella.

The menu at this Labor Day cook-in for my friend Ezzat has us bending flatbreads and stuffing them with various ingredients.

Ingredients

Flour is a carbohydrate source that gives structure to dough.

Yeast: Assists in the leavening of dough, contributing to its lightness and texture.

Beef or Lamb: High in protein, they contribute to the savory taste.

Onion: Contributes depth and sweetness, and provides a good amount of fiber.

Adds color, sweetness, and vitamin C: Red Bell Pepper.

Garlic: Delivers aromatic flavor, enhances cardiovascular health.

Oilive Oil: Healthy Fats, Enriches Dough Texture.

Parsley: An abundance of fresh herbal flavor; a potent source of vitamins.

Egg: Rich in protein, utilized for an eye-catching sheen.

This dairy product: Liquefies magnificently, contributes a sumptuous smoothness.

Ingredient Quantities

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• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 1 egg (for egg wash)
• 2 tablespoons milk (for egg wash)
• 1 pound ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup mozzarella cheese, shredded
• ½ cup parsley, chopped
• Lemon wedges, for serving

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Instructions

1. In a big bowl, combine the flour, instant yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Flour your workspace, and knead the dough on that surface for about 8–10 minutes, until it becomes smooth and elastic. Find a warm spot in your kitchen and place the dough in that spot in a covered oiled bowl. Allow it to rise for about 1 hour, or until it roughly doubles in size.

2. As the dough rises, make the filling. In a large skillet over medium heat, brown the ground beef or lamb. Stir in the chopped onion, garlic, and red bell pepper, and sauté until the onion is clear and the pepper is soft.

3. Add the cumin, paprika, salt, and pepper, and cook for 2–3 more minutes. Remove from heat and let cool for a bit. Stir in parsley.

4. Set your oven to 450°F (230°C). Deflate the risen dough and split it into 4 equal pieces. Work each piece into an oval shape on a floured surface. Each piece should be about 12 inches long (30.48 cm) and 6 inches wide (1
5.24 cm).

5. Put the rolled dough ovals on baking sheets lined with parchment. Spoon the meat filling evenly into the center of each oval, leaving about a 1-inch margin all around.

6. Fold the edges of the dough over the filling, and pinch the ends together to create a boat shape.

7. Combine the egg with milk, and use that mixture to brush the edges of the dough.

8. Evenly scatter the shredded mozzarella cheese on top of each pide’s filling.

9. Preheat the oven, then bake for 15-20 minutes or until the cheese is melted, bubbly, and golden brown.

10. Take the baking tray from the oven and let it rest for a moment. Give each boat an extra sprinkle of fresh parsley and serve them with wedges of lemon for a little extra juice and brightness.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Clean kitchen towel or plastic wrap
5. Large skillet
6. Cutting board
7. Chef’s knife
8. Rolling pin
9. Baking sheets
10. Parchment paper
11. Small bowl (for egg wash)
12. Pastry brush
13. Oven
14. Cooling rack
15. Lemon squeezer (optional)

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?
  A: Yes, you can substitute whole wheat flour, but the texture might be denser. You could use half whole wheat and half all-purpose flour for better results.
• Q: Is there a vegetarian alternative for the filling?
  A: Absolutely! You can use a mix of sautéed mushrooms, spinach, and feta cheese as a vegetarian filling option.
• Q: How should I store leftover pide?
  A: Leftover pide can be wrapped tightly in foil or plastic wrap and stored in the refrigerator for up to 3 days. Reheat in the oven for the best results.
• Q: Can I freeze the dough?
  A: Yes, you can freeze the dough after the first rise. Just make sure to let it come to room temperature and rise again before shaping it.
• Q: Can I make the dough in advance?
  A: You can make the dough a day ahead and let it rise slowly in the refrigerator. Allow it to return to room temperature before using.
• Q: What can I use instead of mozzarella cheese?
  A: You can use any melting cheese you prefer, like cheddar, feta, or a mix of cheeses for different flavors.

Substitutions and Variations

Instead of all-purpose flour, you could use whole wheat flour, which would impart a nuttier flavor to the dough.
You can use active dry yeast instead of instant yeast, but be sure to activate it in warm water first.
A lighter substitute for ground beef or lamb is ground turkey or chicken.
Red bell pepper can be replaced with green bell pepper, but the flavor will be slightly different.
Cilantro can replace parsley for a taste that stands out.

Pro Tips

1. Activate Yeast Perfectly Ensure your water is warm (about 100-110°F or 37-43°C) when adding it to the yeast mixture. This temperature helps activate the yeast effectively without killing it.

2. Knead Correctly When kneading the dough, use the heel of your hand to stretch it, then fold it back. This process should be rhythmic to develop gluten for a chewy, textured crust.

3. Flavor Boost For an extra burst of flavor, add a teaspoon of chili flakes to the meat mixture, and consider using both ground beef and lamb for a richer taste profile.

4. Dough Rise Environment If your kitchen is cool, create a makeshift proofing oven by turning your oven to the lowest setting for a few minutes, turning it off, and then placing the dough inside to rise with the door slightly ajar.

5. Cheese Variations Blend mozzarella with other cheeses like feta or cheddar for a more complex flavor, and add cheese just a few minutes before the pide is done baking to prevent excessive browning.