Sucuklu Pide

5 from 6 votes

Sucuklu Pide is a crispy boat-shaped Turkish flatbread filled with spicy sucuk and melted kasar cheese. One simple dough makes 4 pides, with an hour of rising and 10 minutes in the oven.

Prep Time10

Cook Time10

Rising Time1

Total Time1 20

Course: Breakfast, Main Course

Cuisine: Turkish

Diet: Low Lactose

Servings: portion

Calories: 863kcal

Author: Ayla Clulee

Ingredients

For the Pide Dough

3 ¼ cups bread flour/white strong flour (400 grams)
1 cup tepid water (250 ml)
½ teaspoon fast action dry yeast (3 grams)
⅔ teaspoon salt (4 grams)

For the Sucuk Filling

7 oz sucuk (200 grams)
10 ½ oz kasar cheese (300 grams)
2 tablespoon butter (for brushing)

US Customary - Metric

Instructions

Prepare the Pide Dough

Sift the flour in a bowl then add the yeast and warm water.
Mix together until combined then add the salt to the bowl.
Transfer the dough to a lightly floured surface and knead it for 4-5 minutes or until it doesn't stick to your hands anymore. You can use a bit of extra flour if needed. It should feel soft and elastic at that stage.
Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size.
Prepare the filling while the dough is rising.

Shape the Pide

Preheat the oven to 220° C - 430° F (fan oven).
Grate the Kasar cheese and thinly slice the sucuk.
Divide the dough into 4 equal pieces (approx 160 grams/5 ½ oz each) and place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.
Roll one of the dough balls into an oval shape 15cm x 35cm (about 6”x13”) in size and ½ cm (¼") thickness.
Spread ¼ of the grated Kasar cheese evenly over the dough and top it with ¼ of the sliced sucuk, leaving a 1 ½ cm (½") border at the edges.
Fold the border over the filling and pinch the top and bottom end together.
Repeat the same for the remaining 3 dough balls.
Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
When the oven is hot enough, place the trays in the oven and cook for 10 minutes or until the filling is cooked and the pastry is lightly browned.
When the pides are cooked, generously brush the crust with butter and slice before serving.

Notes

Get the oven fully hot before the trays go in. Sucuk and kasar both release fat as they cook, and a cool oven makes greasy, floppy pides.
If the dough is sticky, add flour a few teaspoons at a time and dust your hands and the surface lightly.
Roll the dough thin. It puffs up in the oven, and a thick base turns bready instead of crisp.
Brush the butter on while the pides are still hot, so it melts straight into the crust.
If you can't get sucuk, use chorizo, merguez, salami, or pepperoni. Mozzarella, gouda, or cheddar stand in for kasar.
For the egg version, crack an egg into the middle of each pide 2 to 3 minutes before the end of baking.
Once completely cool, wrap the pides individually in cling film. They keep for up to 5 days in the fridge or 3 months in the freezer.

Nutrition