Yeasted Pide Dough
A soft, pillowy dough that bakes into the boat-shaped base for Turkish pide.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Eggs, Wheat, Dairy
This enriched yeast dough comes together with olive oil and yogurt for a tender crumb and golden crust. It rests until puffy, then stretches easily into the classic elongated, boat-shaped loaves used for Turkish pide. Use it as the foundation for cheese, ground meat, or vegetable-topped pide.
Ingredients
- 1 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoons granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoons salt
- 1/4 cups plain yogurt
- 2 tablespoons olive oil
- 1 tablespoons olive oil, for greasing bowl
- 1 egg yolk, beaten, for brushing
Method
-
In a small bowl, stir together the warm water, yeast, and sugar. Let stand until foamy on top.
-
In a large bowl, whisk together the flour and salt.
-
Add the yeast mixture, yogurt, and 2 tablespoons olive oil to the flour. Mix with a wooden spoon or dough hook until a rough dough forms.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
-
Shape the dough into a ball and place in a large bowl greased with 1 tablespoon olive oil, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size.
-
Punch down the dough and divide into 4 equal pieces. Shape each piece into a smooth ball, cover loosely, and let rest.
-
On a floured surface, stretch and roll each ball into an oval about 10 inches long and 5 inches wide, tapering the ends into points to form the classic pide boat shape.
-
Transfer the shaped dough to parchment-lined baking sheets, cover loosely, and let rest again before topping and baking according to your chosen pide recipe.
-
Just before adding toppings and baking, brush the exposed edges of the dough with the beaten egg yolk for a glossy, golden crust.
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Yeasted Pide Dough
This enriched yeast dough comes together with olive oil and yogurt for a tender crumb and golden crust. It rests until puffy, then stretches easily into the classic elongated, boat-shaped loaves used for Turkish pide. Use it as the foundation for cheese, ground meat, or vegetable-topped pide.
2 hr 4 pide bases 310 cal
Ingredients
- 1 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoons granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoons salt
- 1/4 cups plain yogurt
- 2 tablespoons olive oil
- 1 tablespoons olive oil, for greasing bowl
- 1 egg yolk, beaten, for brushing
Method
- 1
In a small bowl, stir together the warm water, yeast, and sugar. Let stand until foamy on top.
- 2
In a large bowl, whisk together the flour and salt.
- 3
Add the yeast mixture, yogurt, and 2 tablespoons olive oil to the flour. Mix with a wooden spoon or dough hook until a rough dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
- 5
Shape the dough into a ball and place in a large bowl greased with 1 tablespoon olive oil, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size.
- 6
Punch down the dough and divide into 4 equal pieces. Shape each piece into a smooth ball, cover loosely, and let rest.
- 7
On a floured surface, stretch and roll each ball into an oval about 10 inches long and 5 inches wide, tapering the ends into points to form the classic pide boat shape.
- 8
Transfer the shaped dough to parchment-lined baking sheets, cover loosely, and let rest again before topping and baking according to your chosen pide recipe.
- 9
Just before adding toppings and baking, brush the exposed edges of the dough with the beaten egg yolk for a glossy, golden crust.