Best 2 Turkish Flatbread Pide Recipes

TURKISH FLATBREAD (PIDE)

Steps:

• Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
• Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
• To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
• Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
• Gradually work in the flour to make a soft and sticky dough.
• Knead the dough on a floured surface for 15 minutes.
• The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
• You should have a damp and very springy dough that offers no resistance to kneading.
• Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
• (You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log.
• Cut into 8 equal pieces, and roll each one into a tight ball.
• Place the balls on a floured surface, and let rest 30 minutes under a towel.
• Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
• Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
• Brush the top with olive oil.
• Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
• As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
• Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
• Serve the pide hot.
• They also can be reheated wrapped in foil.

PIDE WITH CHEESE

Steps:

• Combine the flour and sugar with ½ teaspoon salt in a bowl. Dissolve the yeast in 175 ml (¾ cup/6 oz.) water. Make a well in the flour and mix in the yeast. Knead for 5 minutes into a dough, cover with a damp dish towel and rest for 30 minutes. Divide the dough into 4 equal parts, roll into balls and rest, covered, for a further 15 minutes.
• Crumble the cheese into a bowl. Finely chop the spring onions (scallions), parsley, and dill and add to the bowl with all of the other filling ingredients. Season with ¼ teaspoon black pepper and ½ teaspoon salt and gently combine by hand. Divide the filling into 4 equal parts.
• Preheat oven to 475°F. Flour your hands and flatten the dough. Stretch each disc into a 4 by 10-inch rectangle. Spread the filling equally among the rectangles. Fold ¾ inch of dough in all around and join the corners of the short sides together.
• Put the flatbreads on a baking sheet. Bake in the oven for 9-10 minutes, making sure they are evenly baked. Remove from the oven, brush with melted butter, cut into 1½-inch strips and serve.