Air Fryer Recipe
Turkish Pide
Turkish pide is a classic flatbread, a little like pizza, with a lovely mix of soft bread, savoury topping and crisp edges. This version is made for the air fryer, so it is straightforward and very doable at home.
Ingredients
- 300g plain flour
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 7g dried yeast
- 180ml warm water
- 150g minced lamb or beef
- 1 chopped onion
- 1 diced green pepper
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 50g grated cheese (optional)
Method
- In a mixing bowl, stir together the flour, sugar, salt and yeast. Add the olive oil and warm water, then mix until you have a soft dough. Knead for about five minutes, until smooth and elastic. Cover and leave to rise for an hour, or until doubled in size.
- Heat the oil in a pan and sauté the onions and green peppers until softened. Add the minced lamb or beef, breaking it up as it cooks. Once browned, stir in the tomato paste, paprika, cumin, salt and pepper. Cook for another 5 minutes, then set aside to cool slightly.
- Gently knock back the dough, divide it into two portions, and roll each one into a flat oval, approximately 25-30 cm long. Place on baking paper.
- Spoon the filling evenly over each dough oval, leaving a border around the edge. If using, sprinkle the grated cheese over the top. Fold the edges inwards to make a raised border, pinching the ends to form a canoe shape.
- Preheat the air fryer to 180°C. Place one pide at a time in the air fryer basket. Cook for about 10-12 minutes, or until golden brown and cooked through.
- Remove from the air fryer, leave to cool slightly, then slice and serve warm.
Why this works in an air fryer
A short knead builds enough gluten for a flexible boat shape without making the crust tough. The air fryer’s fast convection dries the exposed dough edge quickly, while rendered mince fat and tomato paste keep the centre moist; cooking the filling first prevents raw meat juices soaking the base.
Equipment notes
Assumes a basket that fits a 25–30 cm pide on baking paper with air gaps at the sides; trim paper so it cannot lift into the fan. In a single-drawer model cook one at a time in the centre; in a dual-zone, use one pide per drawer and check 2 minutes early as smaller drawers brown faster.
Common pitfalls
- Base pale and slightly doughy after 12 minutes? The baking paper may be blocking airflow; lift the pide out, remove or perforate excess paper, and return for 2–3 minutes at 180°C.
- Edges browned before the middle dough is cooked? The filling was spread too thick or too wet; use less filling per pide and cook the next one 10°C lower for a few extra minutes.
- Pide splitting at the pinched ends? The dough has dried or the border is too thin; dab the seam with water, pinch firmly, and keep the second dough portion covered while shaping the first.
- Greasy pool in the centre? Lamb mince has rendered heavily; spoon off fat from the filling before topping, or cool it briefly so it firms and stays put during air frying.
Variations & substitutions
- Use lean beef mince for a drier, firmer topping; it may need a teaspoon of olive oil in the pan so the spices bloom properly.
- Swap half the mince for finely chopped mushrooms; cook them until their liquid evaporates or the pide base will steam rather than crisp.
- Use feta instead of grated cheese; it adds salt and moisture, so reduce added salt and expect a softer centre.
- Add chilli flakes or pul biber to the filling; they do not alter timing, but bloom them briefly in the hot fat for a rounder heat.
Storage & reheating
Keep cooled pide covered in the fridge for up to 2 days, then reheat in the air fryer at 170°C for 4–6 minutes until the base is hot and the edge re-crisps.
Nutrition
Calories: 250
