pide

Pan turco con carga religiosa, se puede aderezar con semillas de hinojo y comino, tiene una forma redonda con unas marcas hechas antes de hornear.

PAN PIDE TURCO

500 gr Harina de trigo blanco

220 gr Leche

150 gr Agua

gr Levadura

gr Azúcar

gr Sal

gr Aceite de oliva (Virgen extra)

Diluimos el azúcar (14 gr) y la levadura (5 gr) en el agua (150 gr) y la leche (220 gr).

Agregar a los liquidos, la harina (500 gr) y el aceite (50 gr).

Amasamos con la ayuda de una cuchara, palo o con la mano.

Agregar la sal (8 gr) y terminar de amasar.

Dejamos fermentar por 120 minutos tapado con un paño.

Engrasamos la bandeja de horno y estiramos la masa.

Dejamos fermentar nuevamente por 45 minutos también tapado con un paño.

Calentar el horno a 220º C o 420 Fº

Quitaruna parte de los gases con los dedos, intentando marcar agujeros en la masa,hacer un círculo dejando un poco de borde y hacer líneas que se crucen entrellas.

Pintar con aceite de oliva y espolvorear algunas semillas de comino.

Dejar cocer en el horno de 25 a 35 minutos

Recipe video above. It&#039;s hard to get great pide outside of Turkey. It&#039;s hit and miss, even at many Turkish places. Solution: make it yourself! Pide is easier than you think, and it will tick all your pide boxes: pillowy soft bread inside with a crispy base, generous on the toppings. SO GOOD!Makes 2 pide around 40cm / 16&quot; long. A generous meal for 2 people, normal meal for 3 people!TOPPINGS –  Choose only 1. Each batch is enough to top 2 pides.

Pide - Turkish Flat Bread / Pizza

tsp white sugar

bread flour ((sub all purpose/plain flour, Note 3))

salt

olive oil

Turkish kasar cheese or mozzarella ((Note 4))

tsp semolina (, optional (Note 10))

((each makes enough for 2 pides))

egg ((optional, Note 13))

onion (, finely diced)

/ 10 ounces baby spinach

tsp cumin

tsp pepper

salt ((kosher / cooking salt))

Turkish sujuk sausage ((sub chorizo, Note 5))

garlic (, finely minced)

lamb mince ((or beef))

tomato paste

tsp baharat spice mix ((Note 6))

salt and pepper

red capsicum / bell pepper (, finely diced)

tomato (, finely chopped)

lemon juice

tbsp Turkish tulum cheese

oregano

Sesame seeds (, toasted)

Sumac

coriander/cilantro leaves

Extra virgin olive oil

Bloom yeast: Mix yeast with 2 tbsp warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

Make dough: Mix together flour and salt in a large bowl or stand mixer bowl. Add the yeast mixture, olive oil and remaining 2/3 cups water. Mix together with a wooden spoon. Once the flour is mostly incorporated, switch to your hands and bring it together into a dough.

Knead: Sprinkle work surface with 1 tbsp flour, then knead for 8 to 10 minutes by hand OR 3 minutes on speed 6 of a stand mixer. Dough is kneaded enough when it&#039;s smooth and does not break when stretched - see photos video for before/after comparison. (Note 8)

Rise 1: Shape into a ball. Smear inside of used bowl with a bit of olive oil, place dough inside. Cover with cling wrap and rise in warm place for 1.5 hours, or until doubled in size. (Note 9)

Rise 2: Punch dough down to fully deflate, then divide into 2 equal pieces. Pull the sides down and tuck underneath so the top is smooth, underside is bunched up. Shape into ball and place on a lightly floured tray, smooth side up. Sprinkle surface with flour, then cover with damp tea towel. Rise 1 hour until doubled in size.

Pide Dough:

Preheat oven to 240°C/465°F (220°C fan). Place shelf on the top and middle.

Roll: Roll dough out on a lightly floured surface into an oval shape 40cm/16&quot; long and 20cm/8&quot; wide (widest point).

Prepare 2 trays: Sprinkle 1/4 tsp semolina on each tray, 40cm/16&quot; long and 15cm/6&quot; wide. (Note 10)

Top Pide: Place a rolled out dough on the semolina. Sprinkle with cheese, then sprinkle chosen Topping evenly across the surface, leaving a 2cm / 4/5&quot; border all around.

Fold dough: Brush the ends with water. Pinch ends together to seal then fold the sides of the pide in.

Bake: Bake 15 minutes, switching trays halfway, until the crust is golden.

Egg option: Bake pide for 10 minutes, then crack the egg on top and return to oven for 5 minutes. This applies to all Pide - egg can be added for any of them!

Top &amp; Serve: Sprinkle with toppings of choice. (Note 11 for combos I used). Cut into 3cm / 1.3&quot; slices and serve!

Assembling &amp; Baking Pide:

Heat oil in a skillet over medium heat. Cook onion for 3 minutes until translucent. Add spinach, cook until just wilted (add in batches if necessary). Stir in cumin, salt &amp; pepper. Cool before using.

Spinach Topping:

Roughly chop, then turn the sausage into mince (ground meat) by using a Nutribullet or food processor.

Turkish Sausage Topping:

Heat oil in a skillet over medium high heat. Cook garlic and onion for 3 minutes until soft. Add lamb and cook until it changes from pink to brown. Add tomato paste, Baharat, cumin, salt, pepper and cook for 3 minutes.

Add capsicum, tomato and lemon juice, then cook over medium heat until most of the liquid evaporates (a couple of minutes usually, though depends on juiciness of tomato). Cool before using.

Lamb Topping:

Pide [Pee-day] is a Turkish bread traditionally cooked in hot clay ovens.

Turkish pide

(3 1/3 cups) plain flour, sifted

tsp (7 grams/1 sachet) dried yeast

tsp sugar

milliliters (1 1/2 cups) warm water

Olive oil,

tsp sesame seeds

nigella seeds

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599657775001&=domain=taste

5348771529001-5599657775001

Traditional Turkish style flatbread pizza called pide is always a hit. It is easy to make it at home. The soft and thin crust with a little crispy edges come with a variety of toppings. You will find ground meat filling and cheese filling below. The optional egg topping is highly recommended. Super tasty!

Pide (Turkish Flatbread Pizza)

all purpose flour

yeast

sugar

water

(0.8 pounds) ground beef (80% lean) or ground lamb

onion,

tomatoes, finely chopped

¼ cup parsley, finely chopped

green peppers

black pepper

white cheese (feta cheese), crumbled

Turkish kasar cheese

¼ cup parsley, chopped

parsley

Red pepper flakes (pul biber)

In a large bowl, whisk together flour, instant dry yeast, salt, sugar. 

Add in olive oil and lukewarm water. Add in olive oil and warm water and mix well with a hand whisk, fork or spatula. When it is hard to stir, use your hands and knead until you get a smooth and elastic dough. You can wet your fingers occasionally when you find it too sticky. This will take about 6-7 minutes. If you have a stand mixer, you can use it too and make your dough in 3 minutes.

Shape the dough into a ball, oil the inside of the same bowl well and put the dough ball back into the bowl. Cover it with a kitchen towel and keep the bowl in a warm place that is away from air circulation. Let it rise 1 hour or until it doubles. You might need to wait longer if it hasn't doubled after 1 hour.

When it has doubled in size, transfer it onto the counter. Knead it for a few minutes, give it a log shape and cut it into 5 pieces. Shape each into a ball and cover with a kitchen towel for the second rise. Let them sit for 15 minutes. 

Mix all the ingredients with your hand until it becomes like a paste. 

In a bowl, combine the cheeses and parsley well.

Put the egg (yolk and half of the white) aside.

Line a baking tray with baking paper (2 pides fit on our baking tray).

Roll the dough balls out on the counter. Sprinkle little flour on it when needed. Transfer it on the baking tray.

Spread the topping you prefer on the dough, gently pressing on it with your hand. Leave 2 cm (0.7 inch) space all around to fold the sides in. Then fold the sides in, but don't not cover all the top. And pinch the ends to seal. 

Optional step for longer pides: Grab the pide in your two hands and gently stretch from both sides. Please see the video to see how. Place it back on the baking tray.

Brush the edges with oil and bake for 10-12 minutes. 

For the optional egg topping: To top your meat pide or cheese pide with an egg, remove the pides from the oven after 7 minutes, place eggs (yolk and half of the white) on each pide and bake for another 5-6 minutes or until the eggs set.

Wow! I just can't believe I've made pide on my own! They turned out amazing! I didn't even know that I could make it at home. Thank you for the recipe! Oh and I broke an egg on top of my pide and then baked. Just like the ones I ate in Turkey!

I have made this recipe twice and it has come out really good both times. Thank you so much for the recipe.. we love turkish pides.

OMG! Can't believe I made pide at home. On my own! I used a combination of minced lamb and beef, topped them with some chorizo. Turned out sooooo good! thank you for the recipe!

Oh, Ha-pide! These were so much fun to make and eat. My husband loves my tour of Turkish fast food.  So much better than American fast food.  Thanks for another wonderful meal. afiyet olsun! (I hope that's correct! :)

https://www.youtube.com/watch?v=LTWMZiKWzXo

Let's learn how to make Turkish pide with all the steps. Turkish flatbread pizza called pide is always a hit. The soft and thin crust comes with several toppings but here we will share the BEST two of them:  Ground meat topping and cheese topping. You will also see how to top your pide with an egg as a bonus. 

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Ingredients
Pide dough:
3 cups all purpose flour
1 tablespoon instant dry yeast 
1 teaspoon sugar
2 teaspoons salt
1 cup lukewarm water
¼ cup olive oil
Extra olive oil to brush the pide edges
Ground meat topping:
400g (0.8 pounds) ground beef (80% lean) or ground lamb
1 large onion, finely chopped
2 tomatoes, finely chopped
¼ cup parsley, finely chopped
¼ cup finely chopped green peppers
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 tablespoons lemon juice
Cheese Topping:
½ cup white cheese (feta cheese), crumbled
1 cup grated Turkish kasar cheese or mozzarella or mild cheddar
¼ cup parsley, chopped
1 small egg yolk and half of the egg white for topping
Garnish:
Extra parsley
Red pepper flakes (pul biber)

FULL RECIPE ►https://www.giverecipe.com/pide-stuffed-with-beef/

If you make this recipe, tag us over on Instagram at @give_recipe

More Turkish Recipes:
Turkish Beef Stew: https://www.giverecipe.com/beef-stew-in-clay-pot/
Turkish Cabbage Rolls: https://www.giverecipe.com/stuffed-cabbage-rolls/
Best Turkish Desserts: https://www.giverecipe.com/28-best-turkish-desserts/
Turkish Chicken Kebabs: https://www.giverecipe.com/turkish-chicken-kabobs-in-oven/

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This Turkish pide is cooked with shortcrust pastry and lamb mince, and is topped with a homemade tabouli.

Turkish pide with green tabouli

36.40 gm extra virgin olive oil

brown onion, finely chopped

zucchini,

lamb mince

40.00 ml Moroccan seasoning

kale stalks, trimmed, torn into small pieces

frozen reduced-fat shortcrust pastry, partially thawed, halved

165.00 ml grated mozzarella

reduced-fat fetta, crumbled

egg, lightly beaten

Lemon

82.50 ml burghul

165.00 gm boiling water

green onions, thinly sliced

125.00 ml fresh flat-leaf parsley leaves, chopped

125.00 ml fresh mint leaves, chopped

green capsicums, finely diced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5637506550001&=domain=taste

5348771529001-5637506550001

Get set for a fun, budget-friendly dinner with a little taste of Turkey. The pide would be a great meal for a football final (or two).

Turkish pizza

bread and pizza plain flour

tsp yeast

13.80 gm olive oil, plus extra to grease

red onion, finely chopped

garlic cloves, chopped

5.00 gm ground cumin

tsp coriander

paprika

tomato,

mint

coriander

couscous

Greek Style Yoghurt

harissa

How to make fluffy, slightly chewy, flavorful no-knead Turkish bread with 8 ingredients, one bowl, and just minutes of hands-on prep. This pide bread is the perfect accompaniment to mezze and for mopping up sauces!

Easy No-Knead Turkish Bread (Ramadan Pide Bread)

white flour

tsp salt

egg (yolk and white separated)

water (warm)

milk (warm - use dairy-free if preferred.)

tsp active dry yeast (or 25% less instant dry yeast)

Tbsp yogurt

tsp white sesame seeds

Combine the warm water, milk, sugar, and dry yeast in a bowl, mix, and set aside for 5-10 minutes to activate the yeast.

Step 1: Prepare the yeast

In a large bowl, combine the sifted flour and salt. Then add the yeast mixture, oil, and egg white and mix well to obtain a fairly wet, sticky dough.

Cover the bowl with a kitchen towel and move to a warm area to rise for 30-40 minutes. During this time, the dough should double in size - you may need longer depending on the weather and several other factors.

Step 2: Mix the pide Turkish dough and prove it

Prepare a baking tray with parchment paper and a dusting of flour, then turn the dough out onto it. Shape it into a circular shape without knocking too much air out of it.

Cover with the kitchen towel again and rest for a further 20 minutes.

Step 3: The second prove

Prepare the egg wash by combining the egg yolk and yogurt with a teaspoon of water and whisking well.

Once rested, brush the dough with the egg wash and then make a pattern on the dough with your fingers (refer to picture).The easiest way to do this is first to use a finger to draw a rough circle shape about 1-inch in from the edge of the dough. Then poke vertical and horizontal (or diagonal both ways) lines (crisscrossed) within that circle, like a grid.

Sprinkle the dough with some nigella seeds and white sesame seeds.

Step 4: Shape the Turkish bread

Bake the pide in the oven for around 20 minutes at 400ºF/200ºC. It should be a deep golden color.

Step 5: Bake the pide bread

https://content.jwplatform.com/videos/42I3kS5B.mp4

This is an easy tutorial for how to make fluffy, slightly chewy, flavorful no-knead Turkish bread with 8 ingredients, one bowl, and just minutes of hands-on prep.

Savour the flavours of Turkey in this pide that encases spiced lamb and creamy feta.

Lamb, spinach & feta pide

(2 1/2 cups) plain flour

egg, lightly whisked

5.00 gm Middle Eastern spice mix

Greek feta, crumbled

eggs, lightly whisked

Step 1

Combine the flour, yeast and salt in a bowl. Add water and mix until a soft dough forms, adding 1-2 tablespoons extra water if necessary. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to lightly grease. Place the dough in the bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 1/2 hours or until doubled in size.

Step 2

Meanwhile, to make the filling, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes or until the onion softens. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Add the mince and increase heat to medium-high. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the spinach and cook, tossing, for 1 minute or until the spinach just wilts. Stir in the feta. Set aside to cool completely. Add the egg and stir until well combined.

Step 3

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper.

Step 4

Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead until smooth. Divide into 4 equal portions. Roll out 1 portion on a lightly floured surface to make an oval shape about 16cm wide and 26cm long. Spoon one-quarter of the filling along the centre. Fold in the sides to enclose filling slightly, leaving an opening along the centre. Use your fingers to pinch dough together, about 5cm along each end of the pide, leaving the filling exposed in the centre. Place the pide on the lined tray. Repeat with the remaining dough portions and filling. Cover loosely with a clean tea towel and set aside for 30 minutes to prove.

Step 5

Brush pides with egg. Bake in oven, swapping trays halfway during cooking, for 20-25 minutes or until golden.

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Top 8 pide recipes from across the web

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Top Tags

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The most viewed pide recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine