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Baked Turkish flatbread with potato filling
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Karaköy Potato Pide (180 g) has 500 calories. That works out to 278 calories per 100 g. It contains 86.8 g of carbs, 13.3 g of protein, 11.3 g of fat and 5.6 g of fiber. Its 36 µg of Selenium covers 65% of the Daily Value. Its glycemic index is 67 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
500
KCAL / 180G
Carbs
86.8g
· 32% DV
Protein
13.3g
· 27% DV
Fat
11.3g
· 14% DV
Fiber
5.6g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 11% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 500 kcal | |
| Total fat | 11.3 g | 14% |
| Saturated fat | 1.89 g | 9% |
| Trans fat | 0.04 g | |
| Sodium | 738 mg | 32% |
| Total carbohydrate | 86.8 g | 32% |
| Fiber | 5.6 g | 20% |
| Protein | 13.3 g | 27% |
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 serving (medium) | 180 g | 500 kcal |
| 1 piece (small) | 90 g | 250 kcal |
| 100 g | 100 g | 278 kcal |
| 1 piece (medium) | 140 g | 389 kcal |
| 1 piece (large) | 250 g | 695 kcal |
| 1 serving (large) | 320 g | 890 kcal |
| 1 piece (jumbo) | 450 g | 1251 kcal |
Calculated from 278 calories per 100 g.
Karaköy potato pide is a Turkish baked flatbread filled with potato. The name identifies a potato-filled pide associated with Karaköy, rather than one universally fixed recipe; bakeries may vary the dough shape and seasoning.
Karaköy potato pide is made by filling pide dough with seasoned potato and baking it until the crust is browned. For a home version, soften diced or mashed potato with onion and spices before adding it to the dough.
Potato is the defining ingredient in Karaköy potato pide filling. Onion, black pepper, chili flakes, and parsley are common additions; leaving some potato in small pieces gives the filling more texture than using a smooth mash.
Karaköy potato pide can be shaped with an open top or folded edges, depending on the bakery’s style. Folded sides help keep the potato filling in place, while an open pide lets the filling brown as it bakes.
Serve Karaköy potato pide with ayran, yogurt, or a crisp salad. These refreshing sides balance the warm, starchy filling; soup also works when you want to make it a more substantial meal.
Yes, Karaköy potato pide freezes well once it has cooled completely. Wrap individual portions to prevent freezer burn, then reheat them in an oven after thawing so the crust firms up again.
Karaköy potato pide keeps for about three to four days in the refrigerator when stored in a covered container. Refrigerate leftovers promptly, and reheat them until hot throughout before eating.
An oven or covered skillet is the best way to reheat Karaköy potato pide because it helps preserve the crust. Avoid prolonged microwave heating, which can make the bread soft and chewy.
Yes, you can eat Karaköy potato pide cold, though its crust and potato filling are usually more enjoyable warm. If it has been refrigerated, reheat it thoroughly for a fresher texture and an evenly hot filling.
Yes, Karaköy potato pide can raise blood sugar because both the bread and potato provide carbohydrates. If you have diabetes, account for the portion and the rest of your meal; ask your clinician or dietitian for advice tailored to you.
Vitamins
B1
0.56mg · 47% DV
B3
5.58mg · 35% DV
Folate
120.6µg · 30% DV
B6
0.43mg · 25% DV
Minerals
Selenium
36µg · 65% DV
Manganese
1.12mg · 49% DV
Sodium
738mg · 32% DV
Copper
0.29mg · 32% DV
Potassium ⭐
441mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 500 calories in 1 serving (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.
Karaköy Potato Pide is a Turkish baked flatbread filled with potato. Its name points to Karaköy, a neighbourhood in Istanbul, while pide itself is a familiar bakery staple made with a range of savoury fillings. The dough bakes around the soft filling, giving each slice a tender centre and a lightly crisp edge.
It works well warm for lunch or as a filling snack; in Turkey, pide is often enjoyed fresh from the bakery, sometimes with ayran or a simple salad alongside. This version is mainly a source of carbohydrates, with 7.4 g of protein per 100 g. Pair it with salad or yoghurt for a more rounded meal, or share a serving if you want something lighter.
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
1.89g
MONOUNSATURATED
4.57g
POLYUNSATURATED
2.68g
Omega 6:3 ratio 28.4:1
Above the ideal 4:1 (28.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.