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Cheese-topped baked Turkish flatbread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Cheese tırnak pide (180 g) has 540 calories. That works out to 300 calories per 100 g. It contains 82.4 g of carbs, 20.2 g of protein, 15.1 g of fat and 3.8 g of fiber. Its 50.4 µg of Selenium covers 92% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 180 g
540
KCAL / 180G
Carbs
82.4g
· 30% DV
Protein
20.2g
· 40% DV
Fat
15.1g
· 19% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 15% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 540 kcal | |
| Total fat | 15.1 g | 19% |
| Saturated fat | 7.65 g | 38% |
| Trans fat | 0.32 g | |
| Sodium | 1098 mg | 48% |
| Total carbohydrate | 82.4 g | 30% |
| Fiber | 3.8 g | 14% |
| Protein | 20.2 g | 40% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 540 kcal |
| 1 piece (small) | 90 g | 270 kcal |
| 1 piece (half) | 90 g | 270 kcal |
| 100 g | 100 g | 300 kcal |
| 1 serving (medium) | 135 g | 405 kcal |
| 1 serving (large) | 225 g | 675 kcal |
| 1 piece (large) | 280 g | 840 kcal |
| 1 piece (jumbo) | 400 g | 1200 kcal |
Calculated from 300 calories per 100 g.
Cheese tırnak pide is a Turkish flatbread topped with cheese and marked with small finger-shaped indentations in the dough. It is commonly baked until the bread is browned and the cheese has melted, then served warm.
“Tırnak” means “fingernail” in Turkish. The name refers to the traditional indentations pressed into the dough by hand before baking, which give cheese tırnak pide its distinctive dimpled surface.
Not exactly. Both are Turkish cheese-topped breads, but cheese tırnak pide is identified by its flatter shape and hand-pressed indentations. “Cheese pide” can describe other shapes and styles that do not have this dimpled surface.
Kaşar, a Turkish cheese that melts well, is the usual choice for cheese tırnak pide. It is often grated or sliced over the dough. Other melting cheeses can work, but they change the characteristic flavor.
Traditional cheese tırnak pide is topped with cheese rather than meat. Recipes and bakery versions can vary, so a pide with extra toppings may include meat; the name alone does not guarantee what a particular shop has added.
Yes. A preheated baking tray works for cheese tırnak pide if you do not have a pizza stone. Preheating the tray helps the base start baking promptly, while a fully heated oven helps the dough cook and the cheese melt.
Shape a yeast-raised dough into a flat oval, press indentations into its surface with your fingertips, and top it with kaşar. Bake it in a hot oven until the bread is cooked through and the cheese has melted.
Keep cheese tırnak pide crisp by serving it soon after baking and avoiding airtight wrapping while it is still hot. Steam trapped around warm bread softens the crust; for leftovers, reheat them in an oven or dry pan.
Yes. Let cheese tırnak pide cool completely, wrap it tightly, and freeze it. Reheat it in an oven after thawing, or heat it directly from frozen for longer; an oven helps restore the bread’s texture better than a microwave.
Cheese tırnak pide pairs well with a crisp salad, soup, or ayran, a savory yogurt drink popular in Turkey. These lighter sides balance the warm bread and melted cheese without competing with their flavor.
Vitamins
B1
0.58mg · 48% DV
Folate
140.4µg · 35% DV
B3
5.58mg · 35% DV
B12
0.76µg · 32% DV
Minerals
Selenium
50µg · 91% DV
Phosphorus
369mg · 53% DV
Sodium
1098mg · 48% DV
Calcium
441mg · 44% DV
Potassium ⭐
279mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 540 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cheese tırnak pide is a Turkish flatbread, shaped with the characteristic fingertip marks and baked with kaşar, a mild Turkish semi-hard cheese, on top. The crust turns lightly crisp while the centre stays soft and chewy; the melted cheese adds a savoury, rich finish.
In Turkey, it is often eaten warm from a bakery or pide shop, as a quick snack, alongside tea, or as part of a simple meal. It is bread-led and provides energy from carbohydrates, with the cheese adding some protein. For a lighter plate, serve it with tomatoes, cucumber and greens, or share a piece rather than making it the whole meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.65g
MONOUNSATURATED
3.69g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.