Step by step
Method
7 steps- 01
Mix flour, yeast, sugar and salt. Add water and olive oil; knead for 8–10 minutes until smooth and elastic.
- 02
Place in an oiled bowl, cover and rise for 60 minutes, or until doubled. Heat oven and an inverted heavy tray or pizza stone to 250°C.
- 03
Combine all filling ingredients thoroughly. If the tomatoes are very juicy, drain the mixture for 5 minutes; the topping should be moist, not wet.
- 04
Knock back dough and divide into four. Roll each on baking paper into a thin oval about 35 x 14 cm.
- 05
Spread one quarter of the filling in a thin layer, leaving a 2 cm border. Fold long edges inward and twist the ends to create a pointed boat.
- 06
Brush edges with yoghurt-egg glaze. Slide two pides at a time onto the hot tray and bake 10–12 minutes until puffed, browned and cooked underneath.
- 07
Brush the hot crust lightly with olive oil or butter, rest 2 minutes, then slice across for serving.
Cook's notes
Make it excellent
- Finely chop the vegetables so the topping cooks in the same time as the dough.
- A preheated stone or inverted tray gives the base a crisp bakery finish.
- Do not overload the centre; pide should be thin, crisp and foldable.
Serve it with
Sumac onion salad, lemon wedges, ayran and a spoonful of garlicky yoghurt.
Store & reheat
Refrigerate baked pide for 2 days. Reheat directly on a 210°C oven rack for 6–8 minutes.
Helpful cooking questions and genuine results are welcome.