Turkish Flatbread (Pide)

Mysterygirl's Note:

pide

• Total Time: 2 hrs 36 mins
• Prep Time: 2 hrs 30 mins
• Cook Time: 6 mins

Ingredients:

Yield: 8 breads

• 4 teaspoons active dry yeast
• ½ teaspoon sugar
• ½ cup water
• ½ cup unbleached all-purpose flour
• 3 ½ cups bread flour
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 cup lukewarm water , plus
• 1 tablespoon lukewarm water

Directions:

1. Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
2. Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
3. To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
4. Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
5. Gradually work in the flour to make a soft and sticky dough.
6. Knead the dough on a floured surface for 15 minutes.
7. The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
8. You should have a damp and very springy dough that offers no resistance to kneading.
9. Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
10. (You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log.
11. Cut into 8 equal pieces, and roll each one into a tight ball.
12. Place the balls on a floured surface, and let rest 30 minutes under a towel.
13. Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
14. Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
15. Brush the top with olive oil.
16. Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
17. As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
18. Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
19. Serve the pide hot.
20. They also can be reheated wrapped in foil.

Reviews

[Andeet]

I made this in my bread maker - just added up all the ingredients and put them in on dough setting. I had to use quite a lot of flour when it came out, so I could handle it. I then shaped the flatbreads & sprinkled various toppings on each: sea salt, sesame seeds, oregano, caraway seeds. All of them were delicious, eaten still hot, with a bit of butter, or when cold, with a dip. I'll be making this one again, definitely.

[wererabbits]

This worked really well! I made half the dough and the bread got delightfully light and fluffy. Add some nigella and sesame on top for even better taste! Definitely don't roll it out though, use your fingers and try to be as gentle with the dough as possible. I would also suggest using less water and only adding it very carefully - if the dough just sticks together it's right. When making it in the food processor and adding water very gently, a nice, non-sticky dough clump formed almost immediately which then rose beautifully in 1,15 hours.

[ChefRed]

Dough rose beautifully, did however remain sticky, and I pressed in down. Was crispy on outside, and very light bread. I was expecting a little chewier inside.