Wednesday 29 January 2014

Turkish Pide...... again!

My family & I love the Turkish Pide that I made in December. I've been itching to make it again especially since my husband didn't get to taste it then as he was out of town. So last weekend, I baked 3 pitas for lunch. I decided to try a different recipe for the filling because I wanted one which would produce more flavour. So I googled & found a recipe which looked promising. 

It turned out to be a great choice. It definitely had more flavour than the previous recipe. Besides requiring a long list of  ingredients, the filling also needs to be cooked first before placing it onto the dough. As for the dough, I decided to use the same recipe because I think it's excellent!

Turkish Pide
(makes 3 large pieces)

Pide dough
60g water
1 & 1/2 tsp instant yeast
375g bread flour
60g yoghurt
90g milk
3 tsp sugar
3 tbsp olive oil
3/4 tsp salt
olive oil for brushing on baked pita

  1. Dissolve yeast in water. Set aside.
  2. In the large bowl of a heavy duty electric mixer, combine flour, yeast mixture, yoghurt, milk & sugar.
  3. Mix using the dough hook, on low to medium speed, until just combined. Add olive oil & continue mixing until well combined. Then add salt & continue mixing until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. 
  4. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place until it doubles in size, about 1 to 1 1/2 hours. 
  5. Place a pizza stone on a rack in the lower third of your oven. (If you are not using a pizza stone, place pita onto an inverted baking tray before placing it into the oven for baking.) Preheat the oven to 200°C for at least 30 minutes, preferably an hour.
  6. Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough into 3 parts. Form 3 round balls of dough. Cover with plastic and let sit for 10 minutes.
  7. Take a ball of dough & roll out into an oval, 5mm thick. Place it on a baking paper which is placed on a peel (if using a baking stone) or an inverted baking tray. Put filling on the dough, leaving 1-inch border. Fold the sides in & apply the ends with water & pinch together. Crack an egg onto the center of filling.
  8. Bake for 20-30 minutes, until the pita turns golden brown. 
  9. Remove pita from oven & brush the crust with olive oil. Serve warm.
Adapted from Table for two.... or more.

The above pictures are taken from my previous Turkish Pide post.

1 tsp olive oil
350g minced beef
1 large onion, diced
2 cloves garlic, chopped
1 tbsp tomato purée
1 tsp ground ginger
2 tsp ground coriander
1 pinch strands saffron
1 pinch ground cinnamon
1 tsp parsley flakes
2 fresh tomatoes, chopped
fresh mint leaves (chopped)
salt and black pepper
3 eggs (Do not cook with the above ingredients.)

  1. Heat the oil in a frying pan over medium heat.
  2. Fry the beef until brown. 
  3. Add the onion and garlic and cook until softened, about 5 minutes. 
  4. Stir in the tomato puree, ginger, coriander, saffron, cinnamon & parsley.
  5. Add the chopped tomatoes & mint leaves. Season with black pepper and salt & cook for a further 10 minutes until almost dry.
Adapted from recipe by Paul Hollywood.


Anantara said...

Hi Faeez
I just made this pide for my kids' lunchbox. It turned out excellent. The dough is just perfect! And Paul Hollywood's filling too -- I'm a great fan of his... and now I'm a fan of yours too! Thanks for sharing this great recipe :)

Faeez said...

Hi Anantara, thank you for dropping by. When I found the recipe, I didn't realise that this Paul Hollywood was THE Paul Holywood of the Great Baking Series! Now, I'm a fan of him too! :D

pinkdiscuss said...

Hi dear can it be frozen?thks for sharing .

Faeez said...

Hi Pinkdiscuss,
Yes, you can freeze it. Just wrap it carefully.

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