Pizza and Turkish flatbreads

Bursa Pide | Soft Flatbread Served Under Pideli Kofte

Name: Bursa Pide | Soft Flatbread Served Under Pideli Kofte
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 8 kişilik
Ingredients: 500 gram bread flour; 330 ml warm water; 6 gram instant dry yeast; 10 gram salt; 20 ml cooking oil; 1 adet egg yolk; 10 gram sesame seeds

5.0 1 review 0 views

Serving8 servings

Prep + Cooking 30 min + 12 min

DifficultyEasy

Cooking Temperature250°C oven

Pizza and Turkish flatbreads Bread

Cuisine

Turkish cuisine

Features

Vegetarian Budget-friendly (₺)

Tuğba AslanhanMarmiton

23 August 2026 Last updated: 23 August 2026

Bursa pide is a flatbread served plain, cut into squares, and placed beneath meatballs and tomato sauce. That is what sets it apart from boat-shaped pides: it has no filling because its role is to absorb the sauce, not to provide flavor on its own. Its interior should be porous yet sturdy; if it rises too much, it falls apart under the sauce, while insufficient rise leaves it soggy like a sponge.

Bursa Pide | Soft Flatbread Served Under Pideli Kofte

8 servings 30 min + 12 min Easy 250°C oven

Step by Step

How to make it?

Knead the Dough

12 min

Dissolve the yeast in warm water and let it foam for 5 minutes. Add the flour, salt, and cooking oil, then knead for 8 minutes. Stretch a piece of dough between your fingers; if it forms a thin membrane without tearing, the gluten has developed. Cover the bowl and let the dough rise.

Divide into Portions

5 min

Transfer the risen dough to the work surface without deflating it, folding the edges inward, and divide it into four equal portions. Gently round each portion, cover, and let rest for 10 minutes; dough that has not relaxed will resist spreading by hand and spring back.

Spread by Hand

8 min

Oil your hands and press each portion outward from the center on parchment paper to form a 20 cm oval. Do not use a rolling pin; it compresses the air pockets, causing the pide to fall apart when it absorbs the sauce. Make it 1 cm thick, leaving the edges thicker than the center.

Prepare the Topping

3 min

Beat the egg yolk with 1 spoonful of water, brush it over the pides, and sprinkle with sesame seeds. Press shallow dimples into the surface with your fingertips; they help prevent a large air bubble from forming in the oven. Cover and let it undergo the second rise.

Bake at high heat

12 min

Preheat the oven with the pan inside to 250°C / 480°F. This is hotter than the usual 200°C / 390°F range so the crust can brown before the flatbread dries out inside. Transfer the pides to the hot pan and bake for 12 minutes, until golden on top. Cover them with a clean towel as soon as they come out of the oven to keep them soft.

Reminder

Let the dough rise for about 1 hour, until doubled, then proof it on the pan for another 20 minutes after shaping. These times are not included in the recipe’s listed duration; shortening them will make the pide too firm to absorb the sauce.

Nutritional Values · 1 serving

Values are estimates

256 kcalCalories

7 gProtein

48 gCarbohydrate

4 gFat

2 gFiber

1 gSugar

490 mgSodium

1 gSaturated Fat

Protein 11% Carbohydrate 75% Fat 14%

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Perihan Ulusoy 2 weeks ago

Yüksek ısı şart, fırını yirmi dakika önceden ısıttım ve taş plaka kullandım.

Dilek Palabıyık 2 weeks ago

Hamuru fazla unlamayın, un fazlası pidenin yüzeyini kuru bırakıyor.

Dilara Gülbahar 1 month ago

Fırından çıkınca üstünü bezle örttüm, yumuşacık kaldılar.

Tuğba Recipe Owner 3 weeks ago

Buhar kendi içinde kalıyor ve kabuk sertleşmiyor. Pideli köfte altına serilecekse bu neredeyse şart.

Hakan Taşkıran 1 month ago

Elle yayma adımı önemli, oklavayla açınca gazı kaçtı ve pide yumuşak olmadı. Bezeleri böldükten sonra yarım saat dinlendirin, dinlenmemiş bezeyi elle yaymaya çalışınca hamur geri toplanıyor.

Ingredients

7 ingredients · 8 servings for

8 servingsServing

For the dough
500 g bread flour

What can I use instead?
all-purpose flour—because it has less protein, reduce the water by 20 ml; the pide will be softer and less chewy
330 ml warm water
6 g instant dry yeast

What can I use instead?
fresh yeast—use 3 times its weight (18 g), and dissolve it in warm water first
10 g salt
20 ml cooking oil

What can I use instead?
extra-virgin olive oil—use the same amount; the crust will be slightly crisper and more aromatic
For the topping
1 pcs egg yolk

What can I use instead?
milk—it gives a more matte finish, and the sesame seeds will not stick as easily
10 g sesame seeds

What can I use instead?
nigella seeds—use the same amount; they have a sharper aroma