During ramazan, pide will be coated with egg rather than olive oil before going in the wood oven. In restaurants throughout Turkey, pide is served with all meals in place of any other Turkish bread variety.
Recipe for Pide – Turkish Flat Bread
How to make Turkish Bread – Pide
Pide Turkish Bread Ingredients
| 700 gr of strong bread flour, sifted
|| 2 tsp gr of dry yeast
| 1/2 tsp of caster sugar
|| 1 tsp of salt
| 500 ml of luke warm water
|| Olive oil
| Nigella Seeds
|| Sesame Seeds
| 1 egg yolk
Making the Pide Dough
- In a small bowl, mix the yeast, sugar and about 50 ml of luke warm water.
- Sift the flour and salt into a bowl large bowl and add the yeast mixture.
- Using a mix master, mix on a slow speed and slowly add the luke warm water in slowly.
- Mix well for approx 5 minutes and keep adding water as required.
Pide Dough Stretching – Not Kneading
- Do not knead the dough but stretch it and fold it over and over again using your fingers to work the dough.
- Use olive oil to help with the process of stretching it. Do this for approx 15 minutes.
- The dough will need to be a little moist and sticky when done, so if you need to add a little water, then do so but be careful not to add too much.
- When kneading is complete, add 2 tbsp of olive oil over the top of the dough and cover with a tea towel.
- Leave in a warm place for 1 hour or until doubled in size.
- Punch down once to expel the air, then divide the dough into two even balls portions.
- Roll into balls, but do not knead.
- Grabbing one dough ball, fold the dough from underneath stretching the ball, continually keeping the shape of the ball but kind of kneading in your hands from underneath. Do this for about 5 minutes for each ball.
- On the baking tray, using your fingers, stretch out the dough in a flat circle.
- Using your fingers is much better than a rolling pin as the rolling pin will loose the air.
- Once you have both pieces on an oven tray, possibly two (allow enough room for them to both expand in size) place another tsp of olive oil over each flat dough.
- Cover with a tea towel for another 1 hour.
- After an hour, pre heat the oven to 210 degrees Celcius.
- When ready, using your fingers, indent the surface making a border approx 3cm in thickness.
- Then inside the border, indent the dough with your fingers every 2-3 cm and then turn the bread to the side and do it again the other way.
- Brush the bread with the egg yolk and sprinkle with sesame seeds and nigella seeds.
- Bake for approx 10 minutes or until golden brown. If you have a pizza stone, bake on the stone rather than an oven tray.
- Serve with Turkish dips, soups, salads or for breakfast with any gourmet jam recipe.
- Bread flour will require more water than plain flour.
- You can make this recipe using all plain flour but be careful about how much water you add. The texture will be different between the two flours.
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