After the month long Cooking Carnival, I am here on a relaxed regular marathon. Compared to the mega BM, this one is totally stress free as we blog only for three days a week. And to make it more relaxed I have selected only two weeks this month. For the first week, I have selected flat breads as my theme. For the first day, I bring you an interesting recipe from Turkey. Pide ( Pee-day) is a a Turkish oval shaped large flat bread often topped with ground meat and peppers. These are baked in wood fired ovens. Sometimes, a half baked pide is taken out of oven, a cracked egg is added on top and then is baked again until it is completely cooked. These are then sliced into pieces and served. This is the Turkish pizza which is so delicious and is made with different toppings.
Whenever I try a recipe from a country, I try to collect as many facts about it before attempting. I even see videos before I try. For this pide I saw a video from a Turkish bakery serving Pide. These are so huge. I came up with a size which can be placed in my oven. And for baking use the maximum temperature of your oven. And usually pide are made with all purpose flour, but I made it with whole wheat flour. As you can see the crust is a bit rustic, but it was super delicious. I also made it as a vegetarian version by using soy chunks instead of ground meat. The quantity I have given fills a 9″ * 13″ tray. You can even go for mini pide by dividing the dough into two or three portions.
For The Dough:
Whole Wheat Flour / Atta – 1 1/2 cups
Milk Powder – 1 tbs
Water – 1/2 cup + 2-3 tbs
Sugar – 1/2 tsp
Salt – 1/2 tsp
Curd / Yogurt – 2 tbs
Instant Yeast – 1/2 tbs
Oil – 1 1/2 tbs
For The Filling:
Soy Chunks – 12 – 15
Oil – 1 tbs
Onion – 1
Pepper Powder – 1/2 tsp
Salt -to taste
Turmeric – 1/4 tsp
Red Chilly Powder – 1/2 tsp
Coriander Leaves – 2-3 tbs
In a bowl mix together flour, salt, sugar, milk powder and yeast.
Add water, oil, curd and mix to form a soft dough.
Take it to counter and knead it for 3-4 minutes.
Oil a bowl, place the dough inside, cover with cling wrap and set aside until double.
By the time the dough is proving, let us make the topping.
Soak soy chunks in warm water for 15 minutes.
Once they are soaked, press them to rmove water and transfer to a mixer jar.
Grind it until it is shredded.
In a pan heat oil and add onions.
Sauté until golden.
Add tomato and sauté on low flame until it turns slightly mushy.
Add in the shredded soy chunks, salt, pepper powder, red chilly, turmeric and mix well.
Cook for a minute and remove from flame.
Add the chopped coriander leaves and set aside.
Preheat oven to its maximum setting. I set it at 250°C.
Transfer the dough to counter and roll it to a oval thin disc.
Place the topping on it uniformly leaving 1″ at the sides.
Now overlap the side dough on the topping.
Apply a milk wash on the sides of the pide.
Bake for 20 – 30 minutes or until the crust is nicely browned.
Remove from oven, slice it up with a pizza cutter and serve it immediately.