Turkish Pide Bread Recipe
This Turkish Pide Bread recipe is the favorite of my friend’s wife. Whenever I visit his house, she definitely serves Turkish Pide Bread. Really this dish is delicious. My friend says that he likes his wife due to this dish. So if you want to bring delightment to your house try this Turkish Pide Bread recipe.
Ingredients
| Dried yeast | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Warm water | 2 Cup (32 tbs) | |
| Olive oil | 4 Tablespoon | |
| Bread flour | 6 Cup (96 tbs) | |
| Bread flour | 6 Cup (96 tbs) (high protein) | |
| Plain yogurt | 2 Cup (32 tbs) (thick) | |
| Plain yoghurt | 2 Cup (32 tbs) | |
| Sea salt | To Taste | |
| Sea salt | To Taste |
Nutrition Facts
Serving size
Calories 1837 Calories from Fat 318
% Daily Value*
Total Fat 36 g55.9%
Saturated Fat 7 g34.8%
Trans Fat 0 g
Cholesterol 19.6 mg6.5%
Sodium 295.5 mg12.3%
Total Carbohydrates 307 g102.5%
Dietary Fiber 11.7 g46.8%
Sugars 11.6 g
Protein 64 g128.7%
Vitamin A 3.1% Vitamin C 1.3%
Calcium 25.4% Iron 30.3%
*Based on a 2000 Calorie diet
Directions
Step1-Mix the yeast, sugar, water and 6 tablespoons of yoghurt in a large mixing bowl then leave to "foam" for 20 minutes.
Step2-Add the olive oil, flour and salt and mix well with a wooden spoon until thick then turn out onto a floured bench and begin to knead.
Step3-Knead very well, adding additional flour if necessary to stock the dough sticking to the board, until the dough is satiny and elastic.
Step4-Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and allow the dough to rise for 60 minutes, or until the dough has doubled in size.
Step5-Meanwhile, preheat the oven to 350 degrees fareinhite and oil baking trays.
Step6-Remove the dough from the bowl and divide into 5-6 even pieces and roll each piece into an oval shape. Flatten the ovals with your fingertips,making sure the dough is about 1cm. thick.
Step7-Brush lightly with the remainingyoghurt and sprinkle with sea salt.
Step8-Bake in the preheated oven for 13-16 minutes until the breads are puffy andgolden and serve warm
Step2-Add the olive oil, flour and salt and mix well with a wooden spoon until thick then turn out onto a floured bench and begin to knead.
Step3-Knead very well, adding additional flour if necessary to stock the dough sticking to the board, until the dough is satiny and elastic.
Step4-Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and allow the dough to rise for 60 minutes, or until the dough has doubled in size.
Step5-Meanwhile, preheat the oven to 350 degrees fareinhite and oil baking trays.
Step6-Remove the dough from the bowl and divide into 5-6 even pieces and roll each piece into an oval shape. Flatten the ovals with your fingertips,making sure the dough is about 1cm. thick.
Step7-Brush lightly with the remainingyoghurt and sprinkle with sea salt.
Step8-Bake in the preheated oven for 13-16 minutes until the breads are puffy andgolden and serve warm
Comments
Comments: 7 |
Add a Comment
Anonymous says :
absolutely LOVED this bread!! Just reduce salt from 4tsp to 1 tsp (came out a bit salty even with 2tsp. Also directions should read 350 farenheit, not 250. Will definitely make this again and again!
Posted on: 14 January 2012 - 12:13am
Samina Tapia says :
Yes you are right, 4 teaspoon of salt could be a bit too much. However if using coarse sea salt then 2 teaspoons is fine. If using iodized salt then 1 teaspoon is good enough. Also the oven temperature should be 350 degree F or 180 degree C. Thanks for pointing out the error.
Posted on: 16 January 2012 - 5:46am
Anonymous says :
Your baking directions should read 250 degrees celsius. The bread had a wonderful flavour and texture. It was very much like the Turkish bread we can get from the bakery here in Australia.
Posted on: 22 November 2009 - 6:34pm
Erin de Quiel says :
He likes his wife only because she makes him turkish bread?!?!? I certainly wouldn't be making him any bread once I knew that.
Posted on: 17 August 2009 - 11:18pm
shantihhh says :
Pide is not the same as pita has it has no pocket. Pita is a firmer texture and has an inner pocket.
Pide is typically of a soft, chewy texture and is pocketless. The pizza-like food called lahmacun is made with oval-shaped pieces of pide dough that are topped with finely chopped meat and herbs before baking.
In the Balkans pita is often refered to as a thin filo dish often containing meat or spinach. Throughout much of Serbia, Macadeonia, and Croatia pita is a street food refered to commonly as pita but may be called spanakota pita as in Greece.
here is a type of bread that issimiliar to Turkish pide in Serbia is called Lapinja (sometimes called Bosnian bread) and is a bit thicker and has a fabulous soft chewy texture and is often eaten with cevapcici-same in osnia. Somen in Turkey is a similiar type pide. Most likely the Turks brought it to the Balkans during their invasions.
It is a favourite bread an to get thetexture andflavour you need to bake in a wood fired stone oven, but I find I can do iton charcoal barbecue closed.
In Cyprus, Bulgaria and Lebanon there alo is a similiar pide.
Pita has a 3 cups flour to 1 cup of water ratio, where as pide has yoghourt, water and flour in a different ratio which results in a different texture.
Shanti/Mary-Anne
Posted on: 1 February 2008 - 3:55pm
Ganesh Dutta says :
Delicious picture and recipe of Turkish Pide bread. Pide Bread is also known as pitta or pita bread .Similar to other double-layered flat or pocket breads, pita is traditional in many Middle Eastern and Mediterranean cuisines. It is prevalent from North Africa through the Levant and the Arabian Peninsula to India and Afghanistan, coinciding with the spread of the Hellenistic world. The original pita is cooked flat without any rising. This type, known as the Greek pita, is the most well known and universal type; others include Indian pitas.
Thanks for posting this nice Turkish Pide bread recipe.
Posted on: 1 February 2008 - 2:32pm
Chef
