Turkish Flatbread (Pide)
A bread made with flour, bread flour and lukewarm water, baked in the oven.
2 hr 36 min · Serves 8 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 150 min · Cook 6 min · 156 min total
- hard
- 1
Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
- 2
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.
- 3
Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
- 4
Gradually work in the flour to make a soft and sticky dough. Knead the dough on a floured surface for 15 minutes.
- 5
The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
- 6
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.
- 7
(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.
- 8
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.
- 9
Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
- 10
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.
- 11
Brush the top with olive oil. Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
- 12
As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
- 13
Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide. Serve the pide hot.
- 14
They also can be reheated wrapped in foil.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
