Cantık
Bursa Cantık Pide in a Pizza Oven
Bursa · small round, puffy-edged
Cantık breaks from the long-boat mold entirely: small and round, with a soft leavened dough and thick, puffy edges. The center carries a mince, tomato and pepper topping. Because it's individual-sized and soft, people tend to eat several. A Bursa tradition at gatherings and celebrations.
What sets it apart — Round and puffy rather than long and thin — it reads as a personal pizza to American eyes, which makes it an easy entry point on the site.
How many pides?
makes 4 × 120g balls
480 g total dough
480 g total dough
The dough · baker’s %
- Flourstrong white / 00285 g
- Water64% hydration180 g
- Salt5.7 g
- Instant yeast×1.25 active-dry · ×3 fresh1.7 g
- Olive oil5.7 g
- Sugarfeeds the yeast2.8 g
Bake
Round shape, thick rim, mince topping in the center. Bake until the edges puff and color.
Serving ritual
Served in portions, eaten a few at a time, any time of day.
Ferment & prep: Soft leavened dough, bulk-ferment ~1 h, small balls, rest 20 min, shape round with a puffy rim.
Filling — 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.