Bafra Pidesi
Bafra Pide (Closed) in a Pizza Oven
Samsun — Bafra district · closed, thin, long
Famous well beyond its hometown, Bafra pide is what people mean by a closed pide. The dough is rolled extremely thin, filled with pre-cooked spiced minced meat, onion and black pepper, then folded over and stretched long before baking. It comes out crisp and shatteringly light — 'easy to eat but intense in flavor.' Butter brushed on the moment it exits the oven glosses the crust without softening the crunch.
What sets it apart — Unlike the open boats, this is sealed — the thin dough and pre-cooked filling make it more like a long, crisp savory pastry than a topped bread.
How many pides?
makes 4 × 200g balls
800 g total dough
800 g total dough
The dough · baker’s %
- Flourstrong white / 00490 g
- Water58% hydration285 g
- Salt9.8 g
- Instant yeast×1.25 active-dry · ×3 fresh2.5 g
- Olive oil9.8 g
- Sugarfeeds the yeast2.5 g
Bake
Thin and hot. Roll very thin, seal the filling inside, bake until the crust crackles and colors.
Serving ritual
Brushed with butter and served whole and long; cut into sections at the table.
Ferment & prep: Mix a firm dough (drier, so it rolls thin), bulk-ferment ~1.5 h, ball, rest 20 min.
Fillings · pick one — scaled for 4
- Ground lamb or beef (medium-fat)360 g
- Tomato, finely diced120 g
- Onion, finely diced88 g
- Green pepper, finely diced60 g
- Parsley, chopped28 g
- Salt, black pepper, pul biberto taste
Kıymalı · Spiced minced meat
Mix everything raw and let it sit a few minutes. Spread thin and even over the opened dough, fold the rim in to hold it, bake. Brush the rim with butter out of the oven; lemon at the table.