Kır Pidesi
Kır Pide in a Pizza Oven
Associated with Kastamonu; common nationwide as street food · closed, D-shaped, small
Smaller than the stone-oven boats and folded into a soft 'D' shape, kır pidesi stays moist and pillowy even after baking. It takes a wide range of fillings — minced meat, cheese, potato, even spinach — and is built for quick, casual eating rather than the ceremony of a Black Sea boat. Stacking them after baking traps steam and keeps them soft.
What sets it apart — Softness is the whole point — it's the opposite of the crisp Bafra. Cheap, fast, and made for eating on the move with tea.
How many pides?
makes 4 × 160g balls
640 g total dough
640 g total dough
The dough · baker’s %
- Flourstrong white / 00375 g
- Water64% hydration240 g
- Salt7.5 g
- Instant yeast×1.25 active-dry · ×3 fresh2.3 g
- Olive oil11 g
- Sugarfeeds the yeast3.8 g
Bake
Fold into a D, seal, bake gently so it stays soft; stack and cover after baking.
Serving ritual
Eaten hot and handheld, often stacked to stay soft; a tea-shop and student staple.
Ferment & prep: Mix a soft dough, bulk-ferment ~1 h, ball, rest 15 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.