Sucuklu Pide
Recipes with Sucuk
Turkish boat-shaped flatbread filled with sliced sucuk and melted kaşar cheese. The pide dough bakes in a hot oven until puffed and charred at the edges, while the sucuk renders its spiced fat into the cheese below. The combination of crispy dough, gooey cheese, and crispy sucuk is the Turkish answer to pizza.
Prep Time
20 min (plus 1 hour dough rise)
Cook Time
12 min
Servings
2
Difficulty
Medium
Ingredients
- 300g bread flour
- 7g instant yeast
- 1 tsp salt
- 1 tsp sugar
- 180ml warm water
- 2 tbsp olive oil
- 150g sucuk, sliced thin
- 150g kaşar cheese (or mozzarella), grated
- 1 egg yolk for brushing
- Nigella seeds
Steps
Mix flour, yeast, salt, and sugar. Add water and olive oil, knead 8 minutes until smooth and elastic. Cover and rest 1 hour until doubled.
Preheat oven to 250°C (or as hot as it goes). Divide dough in two. Roll each piece into an oval about 30cm long.
Spread grated kaşar over each oval, leaving a 2cm border. Layer sucuk slices on top. Fold the edges up and pinch the ends into a boat shape.
Brush the exposed dough edges with egg yolk and sprinkle nigella seeds. Bake 10-12 minutes until the dough is puffed and golden and the cheese is bubbling.
Tips
The oven needs to be screaming hot. Pide baked below 230°C will be bready and pale instead of charred and puffy. A pizza stone or inverted baking sheet preheated in the oven gives the best bottom crust. Do not overload with cheese or the center stays soggy.