Turkish Pide Dough (Bread) Recipe

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Turkish Pide Dough (Bread)
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Ingredients
9
Count
Nutrition
390
Calories
Total time
130
Minutes
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Ingredients:

  • 2 (7 g) sachets dried yeast (1 tbsp)
  • 1 pinch caster sugar
  • 375 ml warm water
  • 1 tsp salt
  • 1 egg
  • 2 tbsp milk
  • nigella seeds or sesame seeds

Directions:

  1. Dissolve the yeast and sugar in 125 ml of the warm water and set aside in a warm place for about 10 minutes until frothy. Use your fingers to work 90g of the flour into the yeast to make a sloppy paste. Sprinkle lightly with a little more flour, then cover with a tea towel and set aside in a warm place for 30 minutes to form a ‘sponge’.
  2. Put the remaining flour and the salt into a large bowl. Make a well in the centre and add the sponge, oil and remaining water. Use your fingers to work it to a soft, sloppy dough. Don’t panic: it is meant to be very sticky!
  3. Transfer to an electric mixer fitted with a dough hook and knead on a low speed for 10–15 minutes until very smooth and springy. Transfer to a lightly oiled bowl, then cover with a damp tea towel and leave to rest at room temperature for 1 hour or until doubled in size. (From this point you can proceed to bake the pide bread or filled pide boats. You can also refrigerate the dough until you are ready to use it. It will keep for around 24 hours, but take it out of the refrigerator a good 3 hours before you want to use it, to give it time to return to room temperature slowly.).
  4. When ready to bake the bread, preheat the oven to its highest setting with two pizza stones or oiled baking sheets in it. Divide the dough in two, then form into rounds and leave, covered, to rest for 30 minutes. Mix the egg and milk to make an egg wash. Place the dough on a lightly floured work surface. Use the heels of your hands to press and flatten each piece of dough out to a 20 cm oval.
  5. Brush the surface liberally with the egg wash. Dip your fingertips into the egg wash and mark rows of deep indentations across and down the length of the dough, leaving a narrow border. Now comes the tricky bit. Lightly flour the hot pizza stones or trays. Lift on the pides, stretching them gently and evenly. Sprinkle with nigella or sesame seeds and bake for 8–10 minutes until crisp and golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 389.59 Kcal (1631 kJ)
Calories from fat 111 Kcal
% Daily Value*
Total Fat 12.33g 19%
Cholesterol 27.38mg 9%
Sodium 403.19mg 17%
Potassium 98.27mg 2%
Total Carbs 58.77g 20%
Sugars 0.3g 1%
Dietary Fiber 1.6g 6%
Protein 10.71g 21%
Iron 3.3mg 19%
Calcium 28.8mg 3%
Amount Per 100 g
Calories 234.72 Kcal (983 kJ)
Calories from fat 66.87 Kcal
% Daily Value*
Total Fat 7.43g 19%
Cholesterol 16.5mg 9%
Sodium 242.91mg 17%
Potassium 59.2mg 2%
Total Carbs 35.41g 20%
Sugars 0.18g 1%
Dietary Fiber 0.96g 6%
Protein 6.45g 21%
Iron 2mg 19%
Calcium 17.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

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