Turkish Pide with Spicy Lamb

A Deliciously Spiced Flatbread with Lamb and Sumac

This recipe was part of our Breads From Around The World Masterclass with Jay Porter 

Prep Time: 2–3 hours (including proving)
Cook Time: 5 minutes
Serves: 2–3 people

This Turkish Pide recipe brings together a soft, pillowy dough with a savoury lamb filling, finished with vibrant garnishes like sumac-seasoned onions, fresh coriander, and pomegranate seeds. Perfectly baked in the Charlie Oven, this dish is a great way to enjoy bold Turkish flavours at home.

Ingredients

Dough

• 166g Type 00 flour (or strong bread flour)
• 115g Cold water (65% hydration)
• 3g Fine salt
• 2g Fast action yeast

Filling

• 100g Lamb mince
• 1/2 Red onion (finely chopped)
• 1/2 Red pepper (finely chopped)
• 1/2 tbsp Fresh coriander (finely chopped)
• 2 tbsp Baharat spice mix

Toppings

• Pomegranate seeds
• Sliced white onion
• 1 tsp sumac
• Garlic butter

Instructions

Step 1 – Make the Dough

1. In a bowl, combine the flour, cold water, salt, and yeast. Mix until a sticky dough forms.
2. Knead by hand or with a mixer until the dough becomes very strong, elastic, and well-developed.
3. Cover and leave to prove at room temperature for 1–2 hours, or until the dough doubles in size.

Step 2 – Shape and Rest

1. Weigh the dough into 200g portions and roll each into a ball.
2. Cover the dough balls with cling film and rest them in a cool place for 1 hour. This allows the dough to relax, making it easier to stretch later.

Step 3 – Prepare the Filling

1. In a bowl, mix the lamb mince, red onion, red pepper, and fresh coriander.
2. Season with your choice of spices or a spice mix for extra flavour. Leave the mixture at room temperature until ready to use.

Step 4 – Assemble the Pide

1. Roll out each dough ball into a flat disk.
2. Spread the lamb mixture thinly over the dough, pressing the lamb into the dough and leaving a border around the edges.
3. Fold the edges inward along the sides and pinch both ends to create a pointed boat shape.

Step 5 – Bake the Pide

1. Preheat your Charlie Oven to 275-300°C / 527-572°F and place a pizza stone in the oven to heat up. 
2. Place the pide on a pizza peel to place the pide directly onto the baking/pizza stone.
3. Bake for 4–5 minutes, or until the dough is golden and the lamb is fully cooked.

Step 6 – Finish and Garnish

1. Once baked, baste the folded edges of the pide with garlic butter for extra flavour.
2. Garnish with sumac-seasoned onions, pomegranate seeds, and a sprinkle of chopped coriander.