Turkish Pide
Turkish version of pizza, popular street food - flat bread stuffed with a variety of toppings, including cheese, spiced meat and spinach.
Ingredients
Dough
- 2½ Cups Plain Flour
- 7 g Yeast ( 1 Sachet)
- 1 tsp Sugar
- 1 tsp Salt
- 2 tbsp Oil
- Warm Water
Spiced Lamb Filling
- 500 g Lamb or Beef Mince
- 1 Small Onion Chopped
- 1 tsp Garlic
- 1 tsp Ginger
- 2 tbsp Oil
- 2 Peppers ( Capsicum or Cayenne)
- ½ cup Crushed Tomatoes ( canned or fresh)
- 1 tsp Salt
- ½ tsp Cumin Powder
- 1 tsp Paprika
- ½ cup Mozzarella Cheese
Spinach & Mushrooms
- 1 Small Onion (Chopped)
- 2 cups Chopped Spinach Leaves
- 1 cup Sliced Mushrooms
- ½ tsp Salt
- 1 tsp Chilli Flakes
- ⅙ tsp Black Pepper
- 1/2 cup Mozzarella Cheese
Egg and Cheese
- ½ cup Mozarella Cheese
- 1 Egg
Instructions
Dough
- In a small cup add yeast, sugar and 2 tbsp warm water. Cover and allow the yeast to get foamy for 5 minutes.
- For this step you can use stand mixer or knead the dough with hands. Add flour in a large mixing bowl and add salt, oil and yeast. Gradually add water untill dough comes together. Knead it untill it comes together.
- Brush oil in the bowl, put the dough in it. Cover with cling and allow it to rise in a warm place for 2 hrs.
- Once the dough has doubled up in volume, sprinkle dry flour onto clean surface. Knead the dough for 5 minutes untill smooth. It should spring back when touched.
- This dough is enough for 3 large pides or 2 large and 2 small. Divide the dough according to your choice.
- Roll the dough into balls and cover with tea towel and rest for 30 minutes.
- Sprinkle flour onto a clean surface and using a rolling pin roll the balls into oval shape.
- On a baking tray sprinkle semolina, it prevents pide from sticking to the tray. Alternatively line it with baking paper.
- Lift the rolled flat bread and carefully place it on prepared tray.
Spiced Lamb Filling
- In a pan heat oil and add chopped onions. Sautee onions and add mince. Break it using the spoon.
- Add ginger and garlic and cook untill water evaporates from mince.
- Add salt, paprika and cumin, mix it. Add chopped peppers and tomatoe puree. Cook for 5 minutes. Cover and cook for 10 minutes on medium heat.
- The mince should be dry with no moisture left from tomatoes to prevent soggy pide.
- Allow it to cool down.
Spinach & Mushrooms
- In a pan heat oil and Sautee chopped onions and mushrooms. Cook for a minute. Add chopped spinach leaves and cook for another minute.
- Sprinkle salt, chilli flakes and black pepper. Mix and cook untill wilted.
- Allow it to cool
Assembly and Baking
- Preheat oven to 240 ° C.
- Spread cheese on rolled flat bread leaving 2 cm on each side.
- Spread choice your filling on top of cheese. Brush the edges with water. Pinch the corners to seal them. Fold over the side and gently press to hold into the place.
- Leave some space between the pide if uisng same tray for baking as the pide will rise when baking.
- Place the tray in the middle and bake for around 20 minutes or untill the edges turn golden.
- Brush the pide edges with melted butter straight out from butter.
- For egg pide - Bake it with cheese only for 15 minutes. Take it out from oven and crack and egg. Bake it again for another 5 minutes untill egg white has cooked.