How to Cook Bread Pide

How to Cook Bread Pide

How to Cook Bread Pide

Dalgano Turkish Food | Turkish Pide: Crispy bread baked with feta cheese, parsley, mozzarella and topped with nigella seeds. You can also fill it with lamb which is similar to a Lebanese lamb fatayer.

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  • 1 cups flour
  • cup warm water
  • 2 tsp dry active yeast
  • 1 tsp sugar
  • 2 tsp salt
  • Tbsp of olive oil to spread the bowl to prove the dough and beaten eggs


  • cup Feta crumbled
  • cup shredded mozzarella
  • finely chopped curly parsley
  • tsp cinnamon
  • tsp cracked black pepper

Egg wash components:

  • 1 egg (beaten egg with 1 tbsp. water added to it for egg wash and olive oil)
  • tsp nigella seeds for sprinkling
  • 1 tablespoon cornstarch for sprinkling on the baking sheet

How to Make Bread Pide:

  1. In a large bowl place flour and salt.
  2. In a small bowl put warm water (water should be between 100°F-110°F)). Add yeast and sugar, stir until blended and leave until foamy. This will take about 5-10 minutes.
  3. Add the yeast mixture to the flour and mix until smooth until a smooth dough is formed. I like to use my hands but the dough hook on a stand mixer will work great too.
  4. Place in a bowl that has been lightly greased with olive oil. Cover and leave until doubled in size. Put the remaining olive oil to clean the eggs.
  5. Preheat the oven to 400°F.
  6. Turn the dough onto a floured surface. Beat and knead for about 5 minutes.
  7. Mix beaten eggs, water, and remaining olive oil to make an egg mixture. Stir and put in the fridge until ready to use.
  8. Roll the dough into a ball and divide it into 4 equal sides.
  9. Using a rolling pin, roll it into a 12" x 3" oval shape. It can be thin.
  10. Place the filling in the center of the oval.
  11. Pinch the top and bottom sides of the oval to create a boat shape, and fold the sides inward.
  12. Brush with beaten egg and sprinkle with nigella seeds.
  13. Place the personal pide on a baking sheet that has been lined with cornstarch.
  14. Bake for about 12-15 minutes, or until the pide looks golden and savory.

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