fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough Turkish Pide

Sourdough Turkish Pide with Fragrant Spiced Lamb and Sumac Onions.


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.   


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


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. 


  • 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.


  • Serving Size: 5 pide