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Turkish Pide with Olive Oil and Zaatar Recipe

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4.2 from 2 reviews

This Turkish Pide recipe is a delightful and aromatic flatbread topped with a flavorful mixture of olive oil and zaatar. Perfect as a snack, appetizer, or accompaniment to meals, these soft and slightly crispy breads are cooked in a skillet for an authentic taste and texture. With a simple yeast dough enhanced by yogurt and oil, this pide is easy to prepare and ready in just about 12 minutes of cooking time, yielding 8 servings of savory bread bursting with Middle Eastern flavors.

Ingredients

Dough Ingredients

  • 4 1/2 tsp instant or active yeast
  • 1 TBSP sugar
  • 2 1/4 cups warm water
  • 200 grams yogurt (4 TBSP)
  • 1 TBSP oil
  • 1 tsp salt
  • 1 kilo flour (7 cups)

Topping Ingredients

  • 6 TBSP olive oil
  • 4 TBSP zaatar

Instructions

  1. Activate yeast: In a bowl, combine the yeast, sugar, and warm water. Let it sit for about 5 minutes until the yeast becomes frothy and bubbly, indicating it is active and ready to use.
  2. Make the dough: To the activated yeast mixture, add the yogurt and oil, mixing until combined. Then add salt and half of the flour. Mix thoroughly before gradually adding the remaining flour one cup at a time, ensuring the dough is smooth and well combined.
  3. Oil and rest: Drizzle olive oil over the dough and spread it over the surface with your fingers. Use your oiled hands to gently lift and coat all sides of the dough with oil. Cover the bowl with plastic wrap or a kitchen towel and allow the dough to rest for one hour, during which it will nearly double in size.
  4. Divide the dough: After resting, divide the dough into 8 roughly equal portions and place each on a baking tray lined with parchment paper or a non-stick mat.
  5. Second rest: Cover the dough balls completely to prevent drying out and let them rest for an additional 20 minutes.
  6. Prepare topping: In a small bowl, mix together the olive oil and zaatar until well combined.
  7. Top the dough: Working one dough ball at a time, spread a tablespoon of the zaatar-olive oil mixture onto its center. Dimple the topping into the dough lightly using your fingertips or knuckles to create texture.
  8. Cook the pide: Heat about half to one tablespoon of oil in a skillet or heavy-bottomed pan, enough to lightly coat the bottom. Once hot, place the pide zaatar-side up in the pan. Cover with a lid or aluminum foil and cook for one minute. Flip the pide, cover again, and cook the other side for another one to one and a half minutes, ensuring the sides also cook well.
  9. Cook timing tip: Test cook the first pide to determine the optimal cooking time for your pan. The recipe author’s cast iron skillet needed exactly one minute per side, but times may vary depending on your equipment.
  10. Serve and store: Serve the pide hot or at room temperature. Store leftovers in an airtight container at room temperature for best freshness.

Notes

  • Use a heavy-bottomed skillet, such as cast iron, for even heat distribution and best results when cooking pide.
  • Cover the pan during cooking to ensure the pide cooks thoroughly on the sides and retains moisture.
  • The resting periods are crucial for dough development and flavor—don’t skip them.
  • Adjust oil quantities slightly depending on pan size to avoid sogginess or burning.
  • This pide is traditionally cooked on stovetop; avoid baking or air frying to preserve authentic texture.

Find it online: https://marthatasty.com/turkish-pide-with-olive-oil-and-zaatar-recipe/