TURKISH FLATBREAD RECIPE | ALLRECIPES
Can be used to make Turkish pide if you add toppings before baking.
Provided by Jeannette
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Total Time 2 hours 50 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 40 small flatbreads
Number Of Ingredients 10
Steps:
- Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
- Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
- Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
- Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
- Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
- Bake in the preheated oven until puffed up and golden, about 10 minutes.
Nutrition Facts : Calories 112.6 calories, CarbohydrateContent 19.5 g, CholesterolContent 0.3 mg, FatContent 2.4 g, FiberContent 0.8 g, ProteinContent 2.9 g, SaturatedFatContent 0.4 g, SodiumContent 118.5 mg, SugarContent 0.2 g
TURKISH FLATBREAD (PIDE) RECIPE - FOOD.COM
Make and share this Turkish Flatbread (Pide) recipe from Food.com.
Total Time 2 hours 36 minutes
Prep Time 2 hours 30 minutes
Cook Time 6 minutes
Yield 8 breads
Number Of Ingredients 9
Steps:
- Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
- Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
- To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
- Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
- Gradually work in the flour to make a soft and sticky dough.
- Knead the dough on a floured surface for 15 minutes.
- The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
- You should have a damp and very springy dough that offers no resistance to kneading.
- Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
- (You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log.
- Cut into 8 equal pieces, and roll each one into a tight ball.
- Place the balls on a floured surface, and let rest 30 minutes under a towel.
- Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
- Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
- Brush the top with olive oil.
- Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
- As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
- Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
- Serve the pide hot.
- They also can be reheated wrapped in foil.
Nutrition Facts : Calories 279.8, FatContent 5.8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 294.4, CarbohydrateContent 48.8, FiberContent 2.2, SugarContent 0.4, ProteinContent 7.3
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