Tahinli Pide
Sweet Tahini Pide (Tahinli) in a Pizza Oven
Bursa region · round, thin
Proof that pide isn't only savory. The dough is spread or worked with sesame tahini and sugar (sometimes grape molasses), rolled round and thin, and baked until the top caramelizes into a glossy, lightly crisp surface. Warm, it's almost molten; cooled, it firms into a chewy sweet flatbread. A regional breakfast and winter tea-time treat.
What sets it apart — Sweet, not savory — an unexpected page that broadens the catalog and catches a different search intent.
How many pides?
makes 4 × 180g balls
720 g total dough
720 g total dough
The dough · baker’s %
- Flourstrong white / 00435 g
- Water60% hydration260 g
- Salt6.5 g
- Instant yeast×1.25 active-dry · ×3 fresh2.2 g
- Olive oil8.7 g
- Sugarfeeds the yeast4.4 g
Bake
Roll round and thin, spread the tahini-sugar mix, bake until the surface caramelizes.
Serving ritual
Best warm with strong black tea; cut into wedges.
Ferment & prep: Mix, bulk-ferment ~1 h, ball, rest 15 min, roll round and thin.
Filling — scaled for 4
- Sesame tahini240 g
- Sugar (or pekmez)160 g
- Butter32 g
Tahinli · Sweet tahini
Roll the dough round and thin. Spread the tahini-sugar mix, bake until the surface caramelizes and crisps. Best warm, with strong tea.