Thursday, December 9, 2010
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish pide recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish pide.
Preparation Time 15 minutes
Cooking Time 20 minutes
Ingredients (serves 8)
2 tsp (7g/1 sachet) dried yeast
1/2 tsp caster sugar
250ml (1 cup) lukewarm water
450g (3 cups) unbleached plain flour
1 tsp salt
2 tbs olive oil
2 tbs natural yoghurt
Plain flour, to dust
Olive oil, extra, to grease
1 egg, lightly whisked
2 tsp sesame seeds
1. Combine yeast, sugar and 2 tbs of the water in a small bowl, and stir until yeast dissolves. Set aside in a warm, draughtfree place for 10 minutes or until frothy.
2. Sift flour and salt into a large bowl. Make a well in the centre and add the remaining water, oil, yoghurt and yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
3. Turn dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
4. Brush a large bowl with oil to lightly grease. Place the dough in the bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draughtfree place to prove for 2 hours or until dough has doubled in size.
5. Preheat oven to 230°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until dough has returned to its original size. Divide into 2 equal portions and shape each portion into a 15 x 30cm rectangles. Place on 2 non-stick baking trays and press with fingers to indent surface. Brush with egg and sprinkle with sesame seeds. Loosely cover with plastic wrap and place in a warm, draught-free place to prove for 20 minutes or until dough has risen 1-2cm.
6. Bake in preheated oven for 20 minutes or until pide is golden brown and sounds hollow when tapped on the base. Remove from oven and place on a wire rack to cool. Cut into slices and serve with dips.
You can make this pide up to 6 hours ahead.
Good Taste - October 2004, Page 58
Recipe by Rodney Dunn
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