Leslieville’s pide purveyors have been baking their flatbread for 19 years. Shapes vary from round to square. Their kavurmali with roasted lamb or lahmacun with ground beef are two of their most popular pide.

Thin-crusted flatbread is the specialty of this Greektown favourite. Try their sucuklu kasarli pide, made with Turkish sausage and mozzarella cheese. You’ll get a free side of garlic sauce with every order.

Fashioned after a Turkish cave is this strip mall gem on Wilson Avenue. Huge feasts here include baskets of flatbread topped with ingredients like spiced ground beef cut into small square slices.

The Solmaz family has been running this Etobicoke restaurant since 2012. You can get their oven-baked pides fresh out of the oven, partially folded and cut into pieces, just steps from Kipling subway station.

No doubt the standout pide from this Turkish restaurant on Jane is the one with sujuk and egg. Flatbread is covered in cheese and Turkish sausage before a layer of beaten eggs is poured over for even distribution and a fluffy result.

The wood oven at Dino’s is primarily used for pizza but their pide is pretty popular too. Head to either location on the Queensway or Kipling Avenue for pide varieties with pepperoni, homemade garlic butter sauce, sujuk and beef strips.

An extensive menu of Turkish food from this North York restaurant includes just under ten pide options like minced veal or chicken filet. There’s also the option of getting a mix of everything so you can try it all at once.

Sitting on a corner of Kensington Market is this popular spot for Turkish flatbread. The Mixed Pide is one of the best ways to get a taste of their chicken, beef, spinach and mozza varieties.

Walk to the back of this Turkish grocer on Keele Street for its hidden bakery, formerly known as Trillium. There are usually lineups for piping hot pide with egg, cheese and Persian sausage, made fresh by staff.