Turkish Pide

Fluffy, light bread. A perfect container for many types of toppings. I knead this with use of my trusty freestanding mixer as it’s a relatively soft, sticky dough.

Ingredients:

  • 500gr strong bread flour
  • 10gr salt
  • 10gr sugar
  • 5gr dry yeast
  • 20gr olive oil
  • 400ml water
  • 1 egg (for eggwash)
  • sesame seeds

Makes 8 mini pide or 2 regular

Recipe:

Place the flour, salt, sugar and yeast in a bowl. Make sure the salt and yeast do not touch, as that would kill the yeast.
Add the oil and water. Knead.
Many recipes state a time for kneading, but it is very dependent on your method and level of skill.
When you think the gluten may be sufficiently developed, take a piece of dough from the bowl and stretch it between your fingers. When it becomes translucent without tearing easily (also known as the “windowpane test”, your dough is ready. Else, keep going. By hand you don’t overknead easily but by mixer this can definitely happen. Your dough becomes shiny. So do the windowpane test often when you think it’s near ready.

Cover the dough and leave it to rest until doubled in size.

Heat your oven to 250°C.
Divide the dough into 8 equal pieces. Stretch it to 15cm oval shapes. Place on a baking tray and push deep dents into the dough. Brush with eggwash and sprinkle sesame seeds over the top.
Leave to double in size.

Bake for 10 minutes.

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