Turkish Pide

For the filling, you can choose what ever you like. Some of the traditional fillings are; spinach, zucchini, ground or sliced beef, and kasar. (A kind of yellow cheese made of sheep's milk)

I got the dough recipe for the pide from Home Baking, which is my favorite baking book by Jeffrey Alford and Naomi Duguid

It is a little tedious to bake the pide but I think it is worth it. You can serve the pide either while it is still hot, like a pizza, or cold, like a sandwich. It is also good for luch packages.

It took about 4 hours to prepare, and after 4 hours, I had 10 delicious pides.

Spinach filling is one of my favorites, so I first prepared that one. I also tried chopped scallions, corns, and peas mixture as a non-traditional filling. It turn out good, especially when it is cold.

It was a good change for me. The next time I will try, I will keep the dough a little thinner.

Ingredients:
Dough
1 tsp active dry yeast
2 cups of warm water
1 cup of wheat flour
5 cups of all purpose flour
1.5 tsp salt
1 tbsp olive oil

Filling
You can prepare any filling you like.
Suggestions:
Corn/Pea
1 cup of peas
1 cup of corn
4 scallions (finely chopped)
1 tsp salt
Spices

Spinach
1 lb spinach (cleaned, washed and choped)
1 medium size onion (finely chopped)
Feta cheese (optional)
Spices

1. Dissolve the yeast in a large bowl.

2. Add wheat flour and one cup of all purpose flour, and stir.

3. Cover the mixture and put aside for 10 minutes, up to 3 hours.

4. Add oil and salt.

5. Slowly add the remaining flour until it is hard to stir.

6. Turn the dough over the slightly floured surface, and knead it for 6-8 minutes. The dough should not stick to your hands while you are kneeding. If necessary add more flour.

7. Cover the dough with a plastic film and put it aside for 1.5-2 hours, until the dough doubles its initial size.

8. Prepare the fillings at another bowl. Just put all the ingredients and mix.

9. When the dough is ready, turn the dough over the slightly floured surface

10. Slice the dough into 10 slices and make balls. Cover the pieces with a damp cloth.

11. Take the first piece and flat the dough into a circle (D=6-9 in.) with using a rolling pin.

12. Brush the surface with olive oil.

13. Sprinkle 2-3 tbsp stuffing onto the dough. Cover the sides, and shape it as a boat.

14. Brush the top with olive oil again.

15. Put the pide on preheated skillet and cook the bottom at medium temperature.

16. Once the bottom is cooked, transfer the pide to an oven dish and place it to the oven which is set to broil.

17. Cook the top until the surface turn to light brown-golden.

* If you are trying this for the forst time, you should prepare one pide at a time.