Pide Two Ways

View Instructions

Makes:

4 pide

Serves:

4 to 6

Prep Time:

45 minutes, plus rising

Cook Time:

25 minutes

Introduction

About this Recipe

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Category:

Appetizers | Baked Goods | Breads | Lunch

These delectable boat-shaped breads from Turkey can be topped with any assortment of savoury fillings—I give you a meat and a vegetable/cheese option here. At the heart of the flavour of both is Aleppo pepper, a dark red dried and flaked pepper that has a fruity kick but is much milder than chili flakes or cayenne.

NOTES: If you are making these for a party, you can assemble them, cover with a tea towel and leave them on the counter or in the fridge for up to 1 hour. Baked pide can be stored, well wrapped, in the fridge for up to 2 days and reheated in a 375°F (190°C) oven.

Ingredients

Dough:

2 cups (300 g) all-purpose flour
2 tsp fine salt
1½ tsp granulated sugar or honey
1¼ tsp instant dry yeast
⅔ cup (160 mL) lukewarm water
6 Tbsp (90 mL) plain Greek yogurt
1 Tbsp (15 mL) extra-virgin olive oil, plus extra for brushing

Meat Filling (makes enough for 2 pide):

½ lb (225 g) lean ground beef or ground lamb
½ onion, finely diced
½ cubanelle pepper, seeded and finely diced
½ ripe tomato, finely diced, or 1½ Tbsp (22 mL) tomato paste
1 clove garlic, minced
1 Tbsp (15 mL) fresh lemon juice
½ tsp coarse salt
½ tsp black pepper or Aleppo pepper

Spinach & Cheese Filling (makes enough for 2 pide):

Extra-virgin olive oil, for the pan
½ onion, finely diced
8 cups (100 g) fresh spinach leaves
Salt and Aleppo pepper
2⅓ cups (250 g) grated mozzarella cheese
3 ½ oz (100 g) crumbled feta cheese
¼ cup (32 g) chopped fresh Italian parsley
1 large egg, lightly whisked, for brushing

Step by Step Instructions

Step 1

Into a large mixing bowl, measure the flour, salt, sugar (if using) and yeast. Add the water, honey (if using in place of sugar), yogurt and 1 Tbsp (15 mL) olive oil and stir with a wooden spoon until too difficult to do so.

Step 2

Turn the dough out onto a worktable and knead for about 5 minutes, until elastic. Return to the bowl, cover and let rise on the counter for 40 minutes before shaping and baking.

Step 3

For the meat filling, in a bowl, combine all ingredients well by hand—seriously, using your hands is best to thoroughly mix everything together. Cover and chill until ready to assemble.

Step 4

For the spinach and cheese filling, heat a large sauté pan over medium-high heat. Drizzle in a little olive oil and add the onions, sautéing for a minute to soften. Add the spinach and sauté until wilted and any liquid evaporates from the pan. Season lightly with salt and Aleppo pepper. Transfer the spinach to a bowl to cool for 5 minutes, then add the mozzarella and feta cheeses, tossing well to break apart any spinach clumps. Chill until ready to assemble.

Step 5

Preheat the oven to 425°F (220°C) and line two baking trays with parchment paper.

Step 6

For the piddle assembly, turn the flatbread dough out onto a lightly floured surface and divide it into four pieces. Roll out each piece of dough into a long oval, just a little shorter than the length of your baking trays. Place two side by side on each tray.

Step 7

Divide the meat filling between two pieces of dough, spreading it evenly down the length of the dough and leaving about 1 inch (2.5 cm) bare around the edges. Fold the dough edges up over the filling, creating a boat shape, and pinch the ends together to a bit of a point. Repeat this with the remaining two pieces of dough using the spinach and cheese filling.

Step 8

Brush the pide dough with some of the egg wash and pour the remaining egg wash over the spinach and cheese filling. Bake the pide for about 20 minutes, until the dough is a rich golden brown.

To serve, slide the pide onto a cutting board and cut into pieces. Serve immediately.