Turkish Flatbread: Vegetarian Pide

Pide is a traditional Turkish flatbread, often compared to pizza but with a cool boat-like shape. It’s ubiquitous in Turkish bakeries and street food stalls, typically filled with ground meat, cheese, or vegetables.

While pide can be topped with a variety of ingredients, ground beef or lamb is often the go-to. But sometimes, when in the mood for something lighter— try this vegetarian Turkish pide—with a mix of canned tomatoes, eggplant, bell pepper, garlic, feta, and chile.

There’s nothing worse than undercooked, spongy eggplant, so it’s important to get your pan nice and hot and cook the eggplant until it’s tender and caramelized (preferably in batches). Once that’s done, the rest of the vegetables are added and sautéed until thick, reduced, and packed with a deep, almost ‘meaty’ flavor—without actually using any meat.

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Make the dough the day before and let it rest in the refrigerator for a slow overnight rise. If you’re in a pinch, store-bought pizza dough works just fine. From there, it’s just a matter of rolling out the dough into a long oval, layering on the toppings, folding over the edges, and pinching the ends to create that classic boat-like shape.

A baking steel or stone will help achieve a beautifully crisp, browned crust. Just be sure to preheat it for at least an hour. Using a pizza peel, slide the pide onto the hot surface and bake for 10-15 minutes, until it’s golden and crisp.

This recipe makes enough dough for six pide. For one or a couple of them, crack an egg on top. Let the pide bake for a few minutes first, then add the egg and continue baking until the whites are just set and the yolk is still perfectly runny. Absolute deliciousness.

Why You’ll Love This Recipe:

• Authentic Turkish Street Food at Home: Enjoy the rich flavors of this classic Turkish flatbread with a homemade touch.
• Perfectly Balanced Flavors: The smoky roasted eggplant, sweet bell pepper, tangy feta, and spiced tomato sauce create a satisfying vegetarian filling.
• Customizable: Easily adapt with different vegetables, cheeses, or herbs to suit your taste.
• Crispy Yet Soft: The dough is light and airy on the inside with a perfectly crisp crust.
• Great for Any Meal: Serve it for breakfast, lunch, or dinner—it’s delicious any time of day.

Ingredients You’ll Need:

For the Dough:

• All-purpose flour
• Instant yeast
• Sugar
• Salt
• Warm water
• Olive oil

For the Topping:

• Eggplant
• Bell pepper
• Canned tomatoes
• Garlic
• Feta cheese
• Fresh parsley
• Chile (optional, for heat)
• Olive oil
• Salt and pepper

Equipment You’ll Need:

• Mixing Bowl: For making and proofing the dough.
• Rolling Pin: To shape the pide into its signature boat shape.
• Baking Sheet or Pizza Stone: Ensures a crisp base while baking.
• Frying Pan: For sautéing the eggplant and peppers before assembling.
• Pastry Brush: To brush the crust with olive oil before baking.

Important Cooking Tips:

• Roast the Eggplant Well: Make sure your pan is hot enough before adding the eggplant—it should be golden and soft, not spongy.
• Let the Dough Rest Properly: Allowing the dough to rise fully ensures a light and chewy texture.
• Shape the Dough Correctly: The boat shape holds the filling in place—pinch the edges together slightly after folding.
• Use a Hot Oven: A high baking temperature ensures a golden, crispy crust.
• Finish with Olive Oil: Brushing the crust with oil before baking enhances both flavor and texture.

Planning Ahead:

• Make the Dough in Advance: Let the dough rise in the refrigerator overnight for even better flavor.
• Prep the Toppings Early: Roast the eggplant and cook the filling up to a day ahead for easy assembly.
• Freeze for Later: Pide can be frozen after baking and reheated in the oven for a quick meal.

Storing, Freezing, Reheating:

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Wrap baked pide tightly in plastic wrap and freeze for up to 2 months.
• Reheating: Warm in a 375°F (190°C) oven for 10 minutes to restore crispiness.

FAQ:

Q: Can I use store-bought dough instead?
A: Yes! While homemade dough is best, you can use pizza dough or flatbread dough as a shortcut.

Q: What’s the best way to get a crispy crust?
A: Use a preheated baking stone or bake on the bottom rack of the oven.

Q: Can I add more cheese?
A: Absolutely! You can mix feta with mozzarella, goat cheese, or ricotta for extra creaminess.

Q: How do I make this spicier?
A: Add more chopped chile peppers or a sprinkle of red pepper flakes to the filling.

Q: Can I make mini versions?
A: Yes! Shape the dough into smaller boats for individual servings—perfect for parties or appetizers.

Substitutions and Allergies:

• Gluten-Free Alternative: Use a gluten-free pizza dough or substitute with chickpea flour-based flatbread.
• Dairy-Free Option: Replace feta with a dairy-free cheese alternative or extra roasted veggies.
• Low-Carb Alternative: Use an almond flour-based flatbread for a keto-friendly option.

Beverage Pairings:

• Turkish Ayran (Salted Yogurt Drink)
• Crisp White Wine (Sauvignon Blanc or Albariño)
• Mint Tea

Step-by-Step Guide to Making Vegetarian Turkish Pide

Step 1: Prepare the Dough

1. In a food processor, combine the flour, sugar, and yeast. Pulse a few times to mix.
2. With the motor running, gradually add ice-cold water, followed by olive oil and salt. Process until the dough forms a smooth ball. (If mixing by hand, stir all ingredients together in a bowl and knead for about 8-10 minutes until soft and elastic.)
3. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 24 hours. This slow fermentation enhances the flavor and texture.

Step 2: Make the Eggplant Topping

1. Prepare the tomatoes: Pulse the canned tomatoes in a food processor until slightly chunky. Alternatively, crush them by hand. Set aside.
2. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add half of the eggplant, season with salt and pepper, and cook for 10 minutes until browned and soft. Remove and set aside.
3. Add remaining eggplant, bell pepper, and 1 tablespoon of olive oil to the pan. Cook for another 10 minutes, stirring occasionally.
4. Stir in garlic, paprika, and chile flakes, cooking for 1-2 minutes until fragrant.
5. Return the reserved eggplant to the pan, add the tomatoes, and simmer for 10 minutes, stirring occasionally until thickened.
6. Remove from heat, stir in chopped parsley, and let cool.
7. Once cooled, fold in the crumbled feta. Set aside.

Step 3: Shape the Pide

1. Place a baking stone or steel in the oven and preheat to 550°F (290°C) for at least 1 hour. (If using a regular baking sheet, preheat the oven to 475°F (245°C).)
2. Remove the dough from the refrigerator and let it come to room temperature (about 30-45 minutes).
3. Divide the dough into six equal pieces and cover with a damp towel to prevent drying.
4. On a lightly floured surface, roll each piece into a 14×5.5-inch (35x14cm) oval. (If the dough resists stretching, let it rest for 5 minutes to relax the gluten.)
5. Place the dough ovals on parchment paper for easy transfer.

Step 4: Assemble and Bake

1. Lightly brush each dough oval with olive oil.
2. Spread about 1/2 cup of the eggplant filling evenly over each oval, leaving a 1/2-inch (1.3cm) border on the edges.
3. Fold the long edges inward, slightly overlapping the filling, and pinch the ends to create a canoe shape.
4. Brush the folded edges with olive oil.
5. Transfer the pide (with parchment) onto a pizza peel and slide onto the preheated baking stone. If using a baking sheet, place directly on the sheet.
6. Bake for 10-15 minutes, until golden brown and crisp.
7. Garnish with extra chopped parsley, slice, and serve hot.

Turkish Flatbread: How to Make Vegetarian Pide

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5 from 2 reviews

• Author: Linda Schneider
• Total Time: 30 mins plus chilling time
• Yield: 6 pide 1x

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Description

Pide is a Turkish flatbread formed into a boat-like shape. It’s addictively good, anytime of the day — breakfast, lunch or dinner. Check out this vegetarian version made with tomatoes, eggplant, bell pepper, garlic, feta, and chile.

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Ingredients

Units USM Scale 1x2x3x

For the Dough (Makes 6 Pide)

• 3 cups (360g) bread flour
• 1 teaspoon sugar
• 1/2 teaspoon instant yeast
• 1 1/3 cups (315ml) ice-cold water
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt

For the Eggplant Topping

• 1 (28-ounce / 794g) can whole tomatoes
• 3 tablespoons olive oil, divided
• 1 large eggplant (about 1 pound / 450g), diced into 1/2-inch (1.3cm) cubes
• Salt and pepper, to taste
• 1 large red bell pepper, diced into 1/2-inch (1.3cm) cubes
• 5–6 cloves garlic, minced
• 1 teaspoon hot smoked paprika
• 1 teaspoon red chile flakes (adjust to spice preference)
• 1/4 cup (15g) chopped parsley
• 6 ounces (170g) crumbled feta cheese

For Assembly

• Olive oil, for brushing
• Extra chopped parsley, for garnish

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Instructions

Step 1: Prepare the Dough

1. In a food processor, combine the flour, sugar, and yeast. Pulse a few times to mix.
2. With the motor running, gradually add ice-cold water, followed by olive oil and salt. Process until the dough forms a smooth ball. (If mixing by hand, stir all ingredients together in a bowl and knead for about 8-10 minutes until soft and elastic.)
3. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 24 hours. This slow fermentation enhances the flavor and texture.

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Step 2: Make the Eggplant Topping

1. Prepare the tomatoes: Pulse the canned tomatoes in a food processor until slightly chunky. Alternatively, crush them by hand. Set aside.
2. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add half of the eggplant, season with salt and pepper, and cook for 10 minutes until browned and soft. Remove and set aside.
3. Add remaining eggplant, bell pepper, and 1 tablespoon of olive oil to the pan. Cook for another 10 minutes, stirring occasionally.
4. Stir in garlic, paprika, and chile flakes, cooking for 1-2 minutes until fragrant.
5. Return the reserved eggplant to the pan, add the tomatoes, and simmer for 10 minutes, stirring occasionally until thickened.
6. Remove from heat, stir in chopped parsley, and let cool.
7. Once cooled, fold in the crumbled feta. Set aside.

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Step 3: Shape the Pide

1. Place a baking stone or steel in the oven and preheat to 550°F (290°C) for at least 1 hour. (If using a regular baking sheet, preheat the oven to 475°F (245°C).)
2. Remove the dough from the refrigerator and let it come to room temperature (about 30-45 minutes).
3. Divide the dough into six equal pieces and cover with a damp towel to prevent drying.
4. On a lightly floured surface, roll each piece into a 14×5.5-inch (35x14cm) oval. (If the dough resists stretching, let it rest for 5 minutes to relax the gluten.)
5. Place the dough ovals on parchment paper for easy transfer.

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Step 4: Assemble and Bake

1. Lightly brush each dough oval with olive oil.
2. Spread about 1/2 cup of the eggplant filling evenly over each oval, leaving a 1/2-inch (1.3cm) border on the edges.
3. Fold the long edges inward, slightly overlapping the filling, and pinch the ends to create a canoe shape.
4. Brush the folded edges with olive oil.
5. Transfer the pide (with parchment) onto a pizza peel and slide onto the preheated baking stone. If using a baking sheet, place directly on the sheet.
6. Bake for 10-15 minutes, until golden brown and crisp.
7. Garnish with extra chopped parsley, slice, and serve hot.

Notes

Chilling the Dough: The 24-hour refrigeration improves the dough’s flavor and texture. For a quicker version, let it rise at room temperature for 2-3 hours.

Eggplant Cooking Tip: Eggplants absorb a lot of oil, so cook in batches to ensure even browning.

Spice Level: Adjust the chile flakes to make the topping mild or extra spicy.

Serving Suggestions: Serve with tzatziki, garlic yogurt sauce, or a side of fresh salad.

• Prep Time: 30 min
• Chilling Time: 24 hours
• Cook Time: 40 mins
• Category: Bread
• Method: Oven Baking
• Cuisine: Turkish

Nutrition

• Serving Size: 200g
• Calories: 350
• Sugar: 5g
• Sodium: 650mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 15mg