Turkey · Western Asia
Pide
Also known as Turkish pide
A boat-shaped Anatolian flatbread brushed with egg yolk and often topped, baked directly on a hot stone hearth so the edges crisp while the centre stays soft enough to fold toppings into.
Method
Stone Deck Oven
Hydration
65%
water to flour
Glycemic index
67
Medium GI
Energy
275 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 2
- crispiness
- 4
- chewiness
- 6
- aroma
- 6
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 275 kcal |
|---|---|
| Protein | 8.5 g |
| Carbohydrates | 52 g |
| of which sugars | 2 g |
| Fat | 3.5 g |
| Fiber | 2.2 g |
| Sodium | 520 mg |
Typical values; recipes vary.
Texture
- Boat-shaped crust
- Soft chewy crumb
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Milk
Similar breads
Closest sensory profiles in the Atlas.