Breads (Sourdough) - Other Breads

Sourdough Pide (Turkish Flatbread)

May 13, 2021 | Recipe by Bake with Paws

Sourdough Pide (Turkish Flatbread)

Sourdough Pide (Turkish Flatbread)

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I used the Sourdough Pizza Crust recipe to make this Pide (Turkish Flat Bread).  

I first attempted making Pide 2 years ago after being inspired a visit to the Borough Market in London but my crust then wasn't quite as good as I would have liked it. I tried it again recently with the sourdough pizza crust recipe and I think it works really well. After all, it is a kind of a Turkish pizza?  

Here is my Sourdough Pide recipe.  For the filling and topping, please use the ingredients that you like.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Sourdough Pide (Turkish Flatbread)

Yields:  4 Pides  (8 inch X 4 inch)


Sourdough Starter/Levain (60g):
22g sourdough starter (100% hydration)
22g bread flour
22g water

Bread Dough:
300g bread flour (I used Japanese high gluten flour) 
6g salt 
10g olive oil
220g water (please hold back 30 - 40g and add in later as each flour absorbs water and hydrates differently)
60g of active sourdough starter (from the above)

Filling/Toppings (This are just estimated amount)
50g grated parmesan cheese 
250g mozzarella cheese 
1 medium red pepper, diced
1 medium yellow onion, diced
1 medium tomato, seeded and diced
16 pitted olive, diced

150g frozen spinach,  defrosted and squeeze out liquid (optional), this amount for one pide
Feta cheese (optional)

4 pieces of parchment paper (9 inch X 6 inch) 
Baking Stone/Steel or Cast Iron

Note:  I made 1 X Spinach & Cheese Pide and 3 X Red Pepper, Onion, Olive & Cheese Pide.


  1. Levain - 5.30 pm
    1. Mix all of the ingredients for levain.  Cover and leave it to rise until tripled in size at room temperature (28C - 30C). It took about 2.5 - 4 hours.  
  2. Mixing the dough - 8.30 pm
    1. Dissolve levain and water in a bowl of stand mixer.  Add in olive oil, salt and flour.  Mix with paddle attachment for 2 minutes at low speed. Transfer the dough into a greased bowl. Cover and rest for 30 minutes (RT at 25C - 26C in air conditioned room).
  3. Stretch and Fold (S&F) - 9.15 pm
    1. S&F 1 – Make 4 folds. Your dough will be quite weak at this time. Cover and rest for 30 minutes.
    2. S&F 2 – Make 4 folds. Cover and rest for 30 minutes.
    3. S&F 3–  Make 4 folds. Cover and rest for 30 minutes.
    4. S&F 4 – Make 4 folds. By this time, your dough should be smooth and strong. Cover and rest for 1 hour in aircon room (24C - 25C).  The dough should increase 50% of the size.
  4. Cold Retard - 11.45 pm
    1. Retard in the fridge for 8 - 12 hours
  5. Portion and pre-shaping - The next morning
    1. Transfer to a floured counter top.  The dough should be sticky.  Dust the dough with some flour and cut into 4 equal portions with a scrapper.  
    2. Shape the each portion into a rough ball and rest for 1 hour on the counter top.  
  6. Shaping and Baking - 
    1. Preheat the oven together with the pizza stone / cast iron pan or baking tray inside (in the upper 2/3's of the oven) to 250C (fan-forced) for 60 minutes before baking.   I used pizza stone.
    2. After one hour of resting,  press the dough ball into an oblong round disc with a rolling pin.  Transfer to the dough onto a prepared parchment paper.
    3. Spread evenly the filling/topping ingredients that you like and  fold the two sides to create a shape of a boat.  Please refer to the video.
    4. Transfer the dough together with the parchment paper with a pizza scrapper onto the baking stone and bake for 15 minutes or until golden brown.  I baked 2 pide at a time.
    5. Remove the pide with a pizza scrapper from the oven.  Drizzle with some olive oil and sprinkle with some salt before serving.


Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 


A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  


  1. The flat bread look delicious my to you is can use regular high glue-ten flour thank you jz

    1. Hi, thanks for reading. Yes, it is fine to use regular high gluten flour. Cheers :)

  2. I made the Pide last week and it was delicious! Thank you for the perfect recipe

    1. Hi, thanks for trying this recipe and your kind feedback. Glad to hear that you like it. My pleasure to share :)

      Stay safe and healthy...

  3. I halved the recipe and made the pide. It's yummy 😋😋. Thanks for the recipe.

    1. Hi, You are most welcome :) Thanks for trying and your kind feedback.

      Cheers and stay safe :)


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