Wednesday 11 December 2013

Turkish Pide

When I first saw Wendy posted her Turkish pita last week, right away I knew I wanted to bake it! In fact, I could so eat it right then! How could I not... the pita looked so beautiful & colourful, and the shape is so unique! Looking through the ingredients, I knew the dish would taste great. I think this dish will make a great & interesting presentation for guests.

The pita was so good that Wendy regretted baking only one piece... I didn't want to have any regrets, so I baked 4! Haha! But that's a good thing because my first two pitas were not presentable enough for picture taking (but still good to eat ^_^), most probably because of the mistake I made with the filling (read notes below). Also, good thing that I made 4 because all my kids loved it. They kept telling me that the crust was really good. I'm thinking of using this pita recipe for my pizza crust. One thing I know for sure, this is one dish I will make again & again.

Notes & modifications:
  1. I made the mistake of mixing the egg together with the rest of the ingredients for the filling, besides cracking an egg on top. As a result, my filling was quite watery after baking. Actually, my kids & I did not really mind the moist filling. The only problem is the liquid did get soak a little into the bread..
  2. Before pinching the dough at the two ends, I applied some water on the edge to ensure the dough was sealed securely. 
  3. I baked my pita on a baking stone which I preheated for 1/2 hour, so I only needed to bake each pita for about 20 minutes.
(Update: I made this again. This time I used the filling recipe by Paul Hollywood. I think it has better flavour. Take a look at the recipe here.)

Mozzarella cheese topping for my youngest...

Turkish Minced Meat Pita
Source: Table for two.... or more.
(Makes 1 large pide.)

Pide dough:
125g flour (I used bread flour.)
20g water + 1/2 tsp instant yeast
20g natural yoghurt
20g milk (I used 30g.)
1 tsp sugar
1 tbsp olive oil
1/4 tsp salt
olive oil for brushing on baked pita

100g minced meat
1 tomato, seeds removed, diced
2 tbsp onion
2 tbsp chopped parsley (I used coriander leaves.)
1/4 tsp paprika
1/4 tsp salt
black pepper to taste
1 egg (for topping)

  1. Dissolve yeast in water. Combine all ingredients for pastry & knead using hand for 2 minutes. Leave to proof (covered) for 2 hours.
  2. 20 minutes before end of proofing, combine all ingredients for  filling, except egg, & place the mixture in a colander to drain any liquid.
  3. Preheat oven at 180 (fan) or 200 deg C.
  4. Roll out dough into an oval, 5mm thick. Place dough on a baking paper which is placed on a dark-coloured baking tray. Put filling on the dough, leaving 1-inch border. Fold the sides in & pinch the ends together. Crack the egg onto the filling.
  5. Bake for 30 minutes, until the dough turns golden brown. Remove pita from oven & brush the crust with olive oil. Serve warm.
I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish.


Jozelyn Ng said...

Saw this in few bloggers page, must be so tasty!

Shazzy A.K said...

so delicious, would love to try this :)

AL TAN said...

Look so yummy and good.

lena said...

the boat shape makes it really special and attractive and you did it just as beautiful as wendy's!

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