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    Home / Dinner / Pide (Turkish Boat Flatbread)

    Pide (Turkish Boat Flatbread)

    A canoe-shaped flatbread piled with melty cheese and baked until golden, made for sharing straight from the oven.

    ⏱ 25 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Pide

    Pide is the flatbread that Turkish bakeries cannot keep in stock, and for good reason. The dough is stretched into a long boat, filled with cheese, sucuk sausage, minced meat, or egg, then baked until puffed and golden. Kaşar, Turkey’s pale yellow melting cheese, is the classic choice, though mozzarella makes a fine stand-in. Pide bakeries fire up their ovens early and keep them going until the dough runs out, and every region argues affectionately about the best filling.

    A golden boat worth fighting over

    The crust is soft and chewy with crisp, blistered edges, and the filling turns molten in the heat of the oven. A good pide is cut into thick slices and shared, with everyone reaching for the pieces with the most cheese. Pinch the edges firmly so the filling stays put, and bake it very hot so the bottom crisps before the top over-browns. It is equally at home as a quick dinner with salad or as a late-night treat after a long day.

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    Step by stepInstructions

    1. In a bowl, mix the flour, yeast, sugar, and salt. Add the olive oil and warm water and knead into a smooth dough, about 6 minutes. Cover and let rise until doubled, about 1 hour.
    2. Preheat the oven to 475°F. Divide the dough into 4 balls.
    3. Roll each ball into an oval about 10 inches long and 6 inches wide.
    4. Mix the kaşar and feta in a bowl. Spoon the cheese down the center of each oval, leaving the edges clear.
    5. Fold the two long edges up and over the filling, pinching the ends together into a boat shape so the filling shows down the middle.
    6. Brush the dough edges with the beaten egg yolk and bake until golden and puffed, 15 to 18 minutes.
    7. Brush the crusts with melted butter, sprinkle with red pepper flakes, and serve hot.

    💡 Chef tips & storage

    Pinch the pide edges very firmly so the filling stays sealed during baking. Kaşar melts beautifully, but a good mozzarella is a fine substitute.

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    Recipe details

    Prep25 min
    Cook20 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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