Pide (Turkish Flat Bread)

[Swisskaese]

Pide (Turkish Flat Bread)

Serves 4.

This is a Turkish flat bread that is traditionally served during Ramadan, but is also served all year round. It can be sprinkled with sesame or nigella seeds or stuffed with various fillings of meat or vegetables or cheese.

This recipe has been adapted from Classical Turkish Cooking by Alya Algar.

• 
  

Sponge

• 4 tsp active dry yeast
  
• 1/2 tsp sugar
  
• 1/2 c warm water
  
• 1/2 c unbleached all-purpose flour
  

Dough

• 3-1/2 c bread flour
  
• 1 tsp salt
  
• 3 T olive oil
  
• 1 c plus 1 tbsp warm water
  

Glaze

• 2 eggs, lightly beaten
  

Topping

• Nigella seeds and/or sesame seeds
  

Mix the yeast and sugar in the warm water and set aside in a warm place for 10 minutes, until bubbly. With a fork, stir in the flour, cover with saran wrap and leave to rise for 30 minutes.

Place the bread flour in a large bowl, make a well and add the sponge, salt, olive oil and water to the well in the middle. Add the flour, a little at a time until the dough is soft and sticky. Knead the dough on a floured board for approximately 15 minutes until the there is no resistance.

Place the dough in a buttered bowl, cover with saran wrap and rise for 1 hour, until doubled in size.

Divide the dough into two parts and mold into a ball. Cover with a tea towel and rest for approximately 30 minutes.

Preheat a baking stone in a 550 degree oven for 30 minutes. Stretch the rested dough, using wet hands, into a 10-inch circle. Glaze the dough with egg, leaving a 1-inch wide boarder.

Dip your fingers in egg and make four horizontal rows of deep indentations with your fingertips.

Place the pide on the baking stone and sprinkle it with nigella and or sesame seeds. Bake for 6-8 minutes and place in a towel. Repeat with the second piece of dough.

Keywords: Appetizer, Dinner, Main Dish, Snack, Intermediate, Middle Eastern, Lunch, Bread

( RG1455 )