Zero-Roll Turkish Pide with Spiced Beef Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, place the baking tray on the bottom rack of the oven for the last few minutes of baking. This helps the bottom brown evenly. If you prefer a softer crust, bake on the middle rack and avoid over-browning.

To make the pides ahead, prepare the dough and filling, shape them, and refrigerate unbaked for up to 24 hours.

When ready to bake, brush with water and bake as directed, adding a few extra minutes if chilled. This is convenient for entertaining.

Variations

• Spicy Kick: Add 1-2 teaspoons of red pepper flakes or a finely chopped fresh chili to the filling for a spicy version. Adjust the amount to your heat preference.
• Cheese Lover's: Mix 1/2 cup of shredded mozzarella or crumbled feta into the filling before enclosing. The cheese adds a creamy, salty note that pairs well with the beef.
• Herb Infusion: Stir in 2 tablespoons of chopped fresh parsley or mint into the filling. This adds a fresh, bright flavor that complements the spices.
• Vegetarian Twist: Replace the ground beef with a mixture of cooked lentils, mushrooms, and additional peppers for a hearty vegetarian version. Ensure the filling is well seasoned.

Storage and make-ahead

Fridge

Store cooled pides in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes.

Freezer

Freeze unbaked shaped pides on a baking sheet until firm, then transfer to a zip-top bag. Bake from frozen, adding 5-7 minutes to the baking time.

Reheat

Reheat thawed or leftover pides in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes until hot and crisp.

Store leftover pides in an airtight container in the refrigerator for up to 3 days.

Reheat in a toaster oven or oven at 350°F (175°C) for 5-7 minutes until warmed through and the crust is crisp again. Avoid microwaving as it makes the crust soggy.

The dough can be prepared a day ahead and kept in the refrigerator after the first rise. Punch it down, cover tightly, and refrigerate.

The next day, let it come to room temperature for 30 minutes before shaping. The filling can also be mixed a day ahead and stored covered in the refrigerator.

Serving ideas

Serve the pides warm, torn open to reveal the juicy filling. They are delicious on their own or with a side of plain yogurt or a simple salad.

For a complete meal, pair with a fresh tomato and cucumber salad dressed with olive oil and lemon.

These pides are also great for lunchboxes or picnics. They can be eaten at room temperature, though they are best enjoyed warm. Cut them into smaller pieces for appetizers or party platters.

Frequently asked questions

Recipe card

Zero-Roll Turkish Pide with Spiced Beef

Prep 25 minCook 15 minRest 1 hTotal 1 h 40 minServes 9

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 1/2 cup vegetable oil
• 1 tbsp active dry yeast
• 1 tsp salt
• 4 1/2 cups all-purpose flour
• 1 lb ground beef
• 1 cup sweet peppers, finely chopped
• 1 medium onion, finely chopped
• salt and pepper to taste

Instructions

1. In a large bowl, combine the warm milk, warm water, oil, yeast, and salt. Let sit for 5 minutes until the yeast is foamy. Add the flour gradually, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and pliable. Cover with plastic wrap and let rest until doubled in size, about 1 hour.
2. While the dough rests, in a bowl, mix the ground beef with the chopped sweet peppers, onion, salt, and pepper until well combined. Set aside.
3. After the dough has doubled, punch it down and divide it into 9 equal balls. Keep them covered with a damp cloth while working with one at a time.
4. Take one dough ball and flatten it with your fingers into a rough oval. Place a portion of the meat filling in the center. Bring the edges of the dough up and over the filling, pinching to seal completely. Gently press and stretch the filled dough into a long, thin flatbread shape, about 1/4 inch thick. Repeat with the remaining dough and filling.
5. Place the shaped pides on a baking tray lined with parchment paper, leaving space between each. Brush the tops with a little water.
6. Preheat the oven to 425°F (220°C). Bake the pides for 15 minutes, until the crust is golden and blistered and the filling is cooked through. The internal temperature of the meat should reach 160°F (71°C).
7. Remove the pides from the oven and let them rest for 5 minutes before serving. Tear open to reveal the juicy filling.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

42 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.