Skip to main content

Garnished pide

Basic​

For 2 pides:

  • 250 gr strong flour
  • 125 g of water
  • 5 g of salt
  • 3 g of active dry yeast
  1. Add water and yeast to bowl. Wait until it activates.
  2. Add flour mix a bit, and add salt.
  3. Knead until the dough is smooth.
  4. Let rest for 30 min to 1.5 hours.
  5. Boule the dough and leave for 20 minutes.
  6. Flatten.
  7. Garnish and shape.
  8. Bake for 280c for 7-8 minutes.
  9. Take out from oven and brush melted butter on the sides.

Sourdough​

Yields 4 pide.

  1. All urpose four: 350g
  2. Egg: 1 (55g)
  3. Ghee/butter: 1 heaped tsp
  4. Salt: 1 tsp
  5. Sourdough starter: 70g
  6. Sugar: 1 tbsp
  7. Water: 80g or more
  8. Yogurt: 60g
  9. Cheese of your choice
  10. filling of your choice

Instructions​

  1. Make sure the starter is fed and active.
  2. Place all the ingredients in a bowl of a stand mixer and mix using the paddle attachment on low speed.
  3. When everything is hydrated take the dough onto a floured surface and knead by hand until smooth. Will take about 5 minutes.
  4. Place this dough in a lightly greased bowl cover loosely and place in a warm area until almost doubled in size (may take about 4-5 hours).
  5. Once bulked, punch down the dough and mold into a tight ball place in an air tight container and refrigerate for several hours for the slow fermentation (12-24 hours).
  6. If you don't want to slow ferment leave in the fridge for only 2 hours (until the dough is stiff enough) and continue to make the pide.
  7. If you have slow fermented, then take the dough out and divide into four equal pieces.
  8. Preshape the pieces into balls and let them rest for about 10-15 minutes.
  9. In the mean time you can prepare the filling ( make sure filling is completely cooled /room temp.).
  10. Preheat the oven to 220°c.
  11. Roll out each dough in to a 1/2 cm thick oval shapes (about 25 cm long).
  12. You can make them as long or as wide as you like (or to fit the pans you have.
  13. Once rolled out, place the cheese and filling in the center leaving a gap around the border.
  14. Fold the edges to secure the filling.
  15. Let these rest for about 15-20 minutes.
  16. Egg wash and sprinkle with sesame seeds before placing in the oven.
  17. Bake for 15-20 minutes or until the dough is evenly golden brown.
  18. Serve warm.