Ingredients for Turkish Flatbread Pide
- Active Dry Yeast
- 1 tablespoon sugar
- 1 cup (240ml) + 1 tablespoon lukewarm water
- Unbleached All Purpose Flour
- Bread Flour
- 1 teaspoon salt
- 2 tablespoons olive oil
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How to Make Turkish Flatbread Pide
- In a large bowl, dissolve 1 teaspoon of active dry yeast and 1 tablespoon of sugar in 1/2 cup (120ml) of warm water. Let stand for 10 minutes until frothy.
- Stir in 1/2 cup (60g) of all-purpose flour. Cover with plastic wrap and let rise for 30 minutes.
- Add 3 1/2 cups (420g) of all-purpose flour to a large bowl and create a well in the center.
- Pour in the yeast mixture, 1 teaspoon of salt, 2 tablespoons of olive oil, and 1 cup (240ml) + 1 tablespoon of lukewarm water.
- Gradually incorporate the flour into the wet ingredients, forming a soft and slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 15 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour, or until doubled in size.
- Gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a log.
- Cut the log into 8 equal pieces and shape each piece into a ball. Place the balls on a floured surface, cover with a clean kitchen towel, and let rest for 30 minutes.
- Preheat your oven to 450°F (232°C). If using baking stones, preheat them in the oven for 30-40 minutes.
- On a lightly floured surface, roll each dough ball into a thin circle (1/4- to 1/8-inch thick and 8 inches in diameter).
- Brush the top of each pide with olive oil.
- Bake each pide for 5-6 minutes, or until golden brown. Stack the baked pide in a large pan and cover to keep them warm while you bake the rest. Remember to allow the oven temperature to return to 450°F after baking 2 or 3 pide.
- Serve the pide hot. Leftovers can be reheated wrapped in foil.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
1g
Fat
4g
Carbs
16g
