All styles
Turkey
Turkish Pide
Boat-shaped flatbread with sealed ends.
Hydration
60-65%
Bake
6-10 min @ 300°C
Region
Turkey
History
A Turkish flatbread tradition — often filled with cheese, minced lamb, egg.
Dough
Slightly enriched, moderate hydration.
Method
Shaped into a canoe, edges pinched, baked hot.