Pide

Recipe courtesy of Raindrop Foundation San Antonio

PIDE
(Turkish Flat Bread)
 
1.5 cups of warm water
1 tbsp of Sugar
1.5 tbsp of instant yeast
2 teaspoons salt
1.5 cups of yoghurt
1/2 cup of oil
6-7 cups of flour
Minced meat topping:
2 lb ground beef
2 grated small onions
1 green pepper
3 small tomotoes (peeled)
½ bunch parsley
1.5 teaspoon Salt
1 tspn Black pepper
1 tspn Red pepper
1.5 tbsp tomato paste
1 tbsp pepper paste
Spinach topping:
Spinach
onion
Mozarella, white cheese
Salt
Red pepper
Black pepper
Alternative toppings:
Cheddar, Lor and
Kashar cheese mixture,
Sausage slices
Egg yolk
 
 
DIRECTIONS
 
1.Mix water, sugar, and yeast in a small bowl. Let it sit until foamy.
2.Add salt, yoghurt, oil and flour, knead until a dough forms. The dough will be soft.
3.Cover the dough with a cloth and leave it for 40 minutes.
4.While waiting, prepare your topping. Here are some suggestions:
Beef: Add grated onion, thinly chopped green pepper, parsley, salt, black pepper, pastes and powdered red pepper/paprika to the ground beef topping.
Spinach: Add salt, red pepper and pepper to the spinach topping.
Cheese: Grated cheddar cheese, lor, or cheddar cheese with sausage slices.
5. Knead the dough some more to take out the air, then put it on a floured counter.
6. Divide the dough into equal parts and roll into dough balls.
7. Put these dough balls on a baking sheet lined with parchment paper and cover with a clean cloth.
8. Roll out the dough balls into long ovals.
9. Place your topping in the middle portion of an oval.
10. Pinch the ends of the dough and roll over the sides to create a low edge around the topping.
11. Brush over the dough with an egg wash.
12. Cook at 230 ° C until the dough is a reddish brown.
*Butter the edges of each pide and wrap it in a clean cloth to keep it soft.

You can here we have five peeled small tomatoes. So you can make it three to five. We’ll add this parsley also. [Music] Yes, by hand. Red pepper. This is probably from Alibaba. And also black pepper. One teaspoon black pepper and one teaspoon red pepper. [Applause] Turkey. This red pepper is hot pepper. One and a half. Okay. Salt. Yeah, we have 1 and 1/2 teaspoon. table tablespoon yeah tablespoon of tomato paste and one tablespoon of pepper paste also what we’re using is Turkish paste imported from Turkey this is not hot so I will use one the um the sauce the paste This is olive oil that she’s adding. So, we’re sautéing the onion in some olive oil. And once that’s been sauteed a little bit, then we will add the fresh spinach. This is the filling for our vegetarian pa. We’re doing a spinach filling and black pepper. And this is grated mozzarella cheese that she’s adding. I will add one cup of mozzarella cheese. And we will also add about one cup of white cheese. But this is just in this form. If you have crumbled feta cheese, it will work, but we will need to just mash it. So, this is a very economical way of using your cheese. You don’t have to use 100% feta. You could do 50% of the mozzarella, then it’s a bit more stringy. Plus, uh uh the feta, I think, is more pricey, right, than the mozzarella. Then place them on a cup. [Music] [Music] So this is the ground beef filling. She’s just using her fingers to press down a little to make sure it sticks to the dough. And you’re welcome to come up to to take a better look. This this is a good amount. She said now she’s pinching the two ends of the dough. And then she’ll be rolling up the sides. This is to keep the filling inside when it cooks. Okay. And that’s the classical shape that we’re looking for. So with any of the fillings, we’re going to just do the same thing. She’s going to show us one more time. One step that we [Music]