Sourdough Turkish Pide with Fragrant Spiced Lamb and Sumac Onions.

My wife and I fell in love with Turkish Pide on our travels to Istanbul. Eaten for breakfast, lunch or dinner, this traditional flatbread is comfort food at its finest. We top our version with lamb, but feel free to customize this versatile dough as you wish.

Sourdough Turkish Pide

What is Turkish Pide?

Turkish pide is a common traditional stone-baked Turkish flatbread. While our Sourdough Turkish Pide may not be traditional it is based and inspired by the authentic versions we have tried. It can be topped with meat, cheese, eggs, and vegetables with herbs and spices. The base is similar to a western style pizza crust, so feel free to get creative and top with whatever you like. Just remember not to load on the toppings or else the dough might not bake all the way through. 

What You’ll Need:

  • Mixing bowls
  • Dough tub
  • Rolling pin
  • Loading peel to fire the pide into your oven
  • Cutting board
  • Knife
  • A badass wood oven (just kidding you can use your home oven)

Sourdough Turkish Pide Dough Schedule

To help simplify the process I have created some sourdough schedules. These schedules are meant to be used as guidelines. Keep in mind that temperatures, starter health are just a few of many factors that can change your dough times.

sourdough turkish pide dough schedule

Ingredients:

For the dough:
  • 400g bread flour
  • 100g fresh milled spelt
  • 350g water
  • 75g levain
  • 15g salt
  • 10g olive oil
For the Lamb:
  • 1 lb ground lamb
  • 1 onion, diced
  • 1 jalapeño, diced
  • 2 tbsp ground cumin
  • 2 tbsp sumac
  • 1 tbsp paprika
  • 1 tsp allspice 
  • 1/2 tsp cinnamon 
  • Some canned tomato to bind (see video below)
  • Salt and pepper to taste. 
For the Garnish:
  • Washed curly leaf parsley
  • Thinly sliced red onion mixed with sumac, a pinch of salt and 1 tsp sherry vinegar

Instructions:

For the Dough:
  1. Add the levain and water to a bowl. Mix to combine
  2. Add the flour and mix until fully combined.
  3. Mix the dough by hand for about 10 minutes and allow to bulk ferment for 4 hours, giving one fold halfway through the bulk. 
  4. Place the dough in the fridge overnight and allow it to ferment for 24-48 hours.
  5. Remove the dough from the fridge and shape into six 150-170g balls.
  6. Rest the dough at room temperature for 3-4 hours before rolling out.

For the Lamb filling:
  1. Mix all ingredients until combined.
For the Pide:
  1. Place the dough on a lightly floured surface.  Use a rolling pin to roll the dough into an oblong shape as shown in the above video.  Once you have rolled the dough out begin to gently stretch the dough into a long shape. 
  2. Place the dough onto your loading peel. 
  3. Place a thin layer of lamb across the dough leaving room around the edges (this will be used to fold the edges over).
  4. Start at the top and pinch the top together.  Working your way down the dough begin to fold the sides over to cover the edges of the lamb. 
  5. Slide the dough onto a preheated stone or baking steel in your oven on its max setting. 
  6. Cooking times will  vary depending on if you are using a wood oven or home oven.  Expect 5-9 minutes total cook time. 

Notes:

  • This can be made in a home oven or wood oven.  For a home oven use a pizza stone or baking steel with your oven on the highest setting. 
  • For the best results, mix the lamb mixture a few hours before using. 
  • After mixing your lamb, filling cook a little piece in a pan and taste for seasoning.
  • For a breakfast version, crack an egg on the Pide 2/3 of the way through cooking.

Recipe Card For The Sourdough Turkish Pide:

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Sourdough Turkish Pide

Sourdough Turkish Pide with Fragrant Spiced Lamb and Sumac Onions.


Description

Eaten for breakfast, lunch or dinner, this traditional flatbread is comfort food at its finest. We top our version with lamb, but feel free to customize this versatile dough as you wish.   


Ingredients

For the Dough:
 
400 g bread flour
100 g fresh milled spelt
350 g water 
75 g levain
10 g olive oil
15 g salt 
 
For the Lamb:
 
1 lb ground lamb
1 onion, diced
1 jalapeño, diced
2 tbsp ground cumin
2 tbsp sumac
1 tbsp paprika
1 tsp allspice 
1/2 tsp cinnamon 
Some preserved tomato to bind
Salt and pepper to taste. 
 
For the Garnish:

Picked and washed curly leaf parsley
Thinly sliced red onions mixed with sumac a pinch of salt and 1 tsp sherry vinegar


Instructions

For the Dough:
  1. Add the levain and water to a bowl. Mix to combine.
  2. Add the flour and mix until fully combined.
  3. Mix the dough by hand for about 10 minutes and allow to bulk ferment for 4 hours, giving one fold halfway through the bulk. 
  4. Place the dough in the fridge overnight and allow it to ferment for 24-48 hours.
  5. Remove the dough from the fridge and shape into six 150-170g balls.
  6. Rest the dough at room temperature for 3-4 hours before rolling out. 
For the Lamb filling:
  1. Mix all ingredients until combined. 
For the Pide:
  1. Place the dough on a lightly floured surface.  Use a rolling pin to roll the dough into an oblong shape as shown in the above video.  Once you have rolled the dough out begin to gently stretch the dough into a long shape. 
  2. Place the dough onto your loading peel. 
  3. Place a thin layer of lamb across the dough leaving room around the edges (this will be used to fold the edges over).
  4. Start at the top and pinch the top together.  Working your way down the dough begin to fold the sides over to cover the edges of the lamb. 
  5. Slide the dough onto a preheated stone or baking steel in your oven on its max setting. 
  6. Cooking times will  vary depending on if you are using a wood oven or home oven.  Expect 5-9 minutes total cook time. 

Notes

  • This can be made in a home oven or wood oven.  For a home oven use a pizza stone or baking steel with your oven on the highest setting. 
  • For the best results, mix the lamb mixture a few hours before using. 
  • After mixing your lamb, filling cook a little piece in a pan and taste for seasoning.
  • For a breakfast version, crack an egg on the Pide 2/3 of the way through cooking.

Nutrition

  • Serving Size: 5 pide

If you don’t have a sourdough starter, make sure to check out our guide on how you can create your own sourdough starter in just 5 days.

4 comments
  1. Thanks Matthew for this great Pide recipe! Can you please let me know the recipe for the Levain you used?
    Thanks again
    Susan

    1. Hey Susan,
      You can find the levain recipe in my guides.
      It really does not matter what inoculation you do as long as you use a ripe levain at the time of mixing the dough.
      MJD

  2. This looks fabulous! Matthew, can you please share the recipe for the levain for the pide?
    Thanks so much.

    1. Thanks Susan. For this recipe you can use any ripe levain. I typically do a same day 1:1:1 at 26C for about 4 hours.
      If you wanted to build the levain overnight you could try 1:10:10.
      Hope this helps!
      MJD

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