Low Sodium Turkish Pide

Discover the irresistible charm of Low Sodium Turkish Pide, a heart-healthy twist on the classic Turkish flatbread. This recipe features a pillowy, yogurt-enriched dough shaped into iconic boat-like vessels, filled with a savory combination of ground meat or mushrooms, caramelized onion, tomato paste, and aromatic spices like paprika and black pepper. With reduced sodium, it’s perfect for anyone seeking bold flavors without compromising on health. Whether brushed with an optional golden egg wash or kept plain, these pides bake to perfection in under 20 minutes, making them a versatile dish for weeknight dinners or casual gatherings. Serve warm, freshly garnished with parsley, for a delightful taste of Turkey in every bite.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 350 grams All-purpose flour
• 2.25 teaspoons Instant yeast
• 150 grams Low-sodium plain yogurt
• 2 tablespoons Olive oil
• 120 milliliters Warm water
• 1 teaspoon Sugar
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Ground paprika
• 2 cloves Garlic (minced)
• 200 grams Lean ground beef or chicken (optional, replace with mushrooms for vegetarian option)
• 1 medium Onion (finely chopped)
• 2 tablespoons Fresh parsley (chopped)
• 1 tablespoon Tomato paste (low sodium)
• 1 Egg (optional, for egg wash)

Directions

Step 1

In a large mixing bowl, combine the flour and instant yeast. Mix well.

Step 2

Add the warm water, low-sodium yogurt, olive oil, and sugar to the bowl. Mix until the dough starts coming together.

Step 3

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Add minimal flour as needed to prevent sticking.

Step 4

Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise for about 1 hour or until it doubles in size.

Step 5

While the dough is rising, prepare the filling. Heat a non-stick skillet over medium heat and sauté the chopped onion until translucent.

Step 6

If using meat, add the ground meat to the skillet and cook until browned. If making vegetarian, add chopped mushrooms instead.

Step 7

Stir in the minced garlic, tomato paste, paprika, black pepper, and parsley. Cook for another 2-3 minutes to combine flavors, then remove from heat and let it cool slightly.

Step 8

After the dough has risen, punch it down and divide it into 4 equal portions.

Step 9

Roll each portion into an oval shape (about 1/4 inch thick). Spoon the prepared filling down the center, leaving a border around the edges.

Step 10

Fold the edges of the pide dough over the filling, pinching the ends together to form a boat shape. Repeat for the remaining dough and filling.

Step 11

If desired, whisk an egg and brush the edges of the dough for a golden finish.

Step 12

Preheat your oven to 220°C (430°F). Transfer the pides onto a parchment-lined baking sheet.

Step 13

Bake for 15-20 minutes or until the crust is golden brown and the filling is fully cooked.

Step 14

Serve warm, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1051.8g)

Amount per serving	% Daily Value*
Calories	2308.8

Total Fat 74.2g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 355.0mg	0%
Sodium 293.9mg	0%
Total Carbohydrate 299.9g	0%
Dietary Fiber 15.4g	0%
Total Sugars 18.3g
Protein 109.9g	0%

Vitamin D 134IU	0%
Calcium 474.7mg	0%
Iron 25.0mg	0%
Potassium 1968.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 19.1%

Carbs: 52.0%