Go Back

Wild Pides Recipe

These homemade Wild Pides feature a soft, fluffy dough filled with seasoned ground beef, peppers, onions, and butter. Inspired by traditional Turkish pide, this savory flatbread is baked until golden brown and makes a satisfying meal for lunch, dinner, or special gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rest Time 1 hour 10 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Turkish
Servings 10 pides
Calories 390 kcal

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Food processor
  • Rolling Pin
  • Baking tray
  • Parchment paper
  • Kitchen towel

Ingredients
  

For the Dough

  • 5 cups all-purpose flour
  • 2 cups water
  • 1 tablespoon instant yeast
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt

For the Filling

  • 500 g ground beef
  • 2 green peppers
  • 1 red pepper
  • 2 onions
  • 100 g butter softened
  • Salt to taste
  • Black pepper to taste
  • Red pepper flakes to taste

Instructions
 

  • In a large bowl, combine flour, water, yeast, oil, and salt. Knead until a smooth dough forms.
  • Cover and let the dough rise for 1 hour or until doubled in size.
  • Divide the dough into 10 equal portions and shape into balls. Cover and rest for 10 minutes.
  • Place the ground beef, peppers, and onions in a food processor. Pulse until finely chopped.
  • Transfer the mixture to a bowl and add butter, salt, black pepper, and red pepper flakes. Mix well.
  • Drain any excess liquid from the filling to prevent soggy pides.
  • Flatten each dough ball into an oval shape.
  • Spread the filling evenly over the center of each dough piece.
  • Fold the edges inward and pinch the ends to create a boat shape.
  • Place on a parchment-lined baking tray.
  • Bake in a preheated 200°C (390°F) oven for 20–25 minutes or until golden brown.
  • Remove from the oven, cool slightly, and serve warm.

Notes

  • Drain excess moisture from vegetables before mixing the filling.
  • Butter adds richness, but traditional tail fat may also be used.
  • Serve with yogurt, fresh salad, or pickled vegetables.
  • Freeze baked pides for up to 2 months.

Nutrition (Per Serving)

  • Calories: 390 kcal
  • Carbohydrates: 38 g
  • Protein: 18 g
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Cholesterol: 45 mg
  • Sodium: 320 mg
  • Fiber: 2 g
  • Sugar: 2 g
Keyword Wild Pides Recipe