Turkish Flatbread Pide Recipes

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.

Steps:

• For the dough: Put 1 1/2 cups warm water (about 110 degrees F) in the bowl of a stand mixer with the paddle attachment. Add the flour, sugar, yeast and 1 teaspoon salt to the water and mix on low until barely incorporated. Let the mixture sit for 5 minutes for the flour to absorb the water. Attach the dough hook and knead the dough on medium high until smooth, about 7 minutes. Coat a large bowl with vegetable oil and transfer the dough to the bowl. Move the dough around so it's coated with oil on all sides. Cover and let rise in a draft-free space, such as an unlit oven, until increased in size but not quite doubled, about 1 hour.
• Uncover the dough and place on a well-floured surface.
• Place a baking sheet upside down on the middle rack of the oven and preheat to 450 degrees F. Turn a second baking sheet upside down and cover with a piece of parchment.
• Divide the dough into 5 pieces (see Cook's Note) and cover 4 with a damp cloth. Roll out the uncovered piece using a rolling pin into an oval about 20 inches long and 5 inches wide. Transfer the dough to the parchment on the back of the baking sheet. Repeat with a second piece of dough.
• For the toppings: Sprinkle about 1 cup kaşar on each oval, leaving about a 1-inch border on all sides. Top the cheese with sucuk slices, leaving some space in the middle to add an egg later. Fold the dough up and over about 3/4 inch onto the cheese on all sides and pinch the ends. Brush with vegetable oil.
• Slide the pides with the parchment onto the baking sheet in the oven. Bake until the cheese is melted and starting to brown, 7 to 10 minutes. Crack 2 eggs into 2 small bowls. Add 1 egg on top of each pide in the middle. Continue to bake until the eggs are set to your preference, another 4 to 5 minutes. Repeat with the remaining dough, cheese, sucuk, oil and eggs.

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.

Steps:

• Put the flour, salt and yeast in a bowl and stir.
• Add the warm water and warm milk and mix thoroughly.
• Add the oil and mix with hands until dough-like.
• Let prove for 1 1/2- 2 hours in an air-tight bowl. Let it prove outside if warm enough, if not, put it above a 50 degree centigrade. Not in the oven, above the oven.
• Once proved, place out on a work surface to make a rough circle.
• Cut into 6 pieces and make into smaller balls.
• Roll the dough balls to a 2-penny thickness and place in a frying pan. DO NOT put oil in the frying pan.
• Cook on low heat for 3-4 minutes or until golden brown, on both sides.
• Enjoy hot or clod with some sea salt, black pepper and fresh or dried herbs.

Steps:

• Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
• Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
• Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
• Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
• Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
• Bake in the preheated oven until puffed up and golden, about 10 minutes.