Recipe Index

Ingredients

• 1 tsp rapid rise / instant yeast ((sub active dry yeast, Note 1))
• 1/2 tsp white sugar
• 2 tbsp + 2/3 cups very warm water, (~40℃ /104℉, Note 2))
• 2 cups bread flour ((sub all purpose/plain flour, Note 3))
• 3/4 tsp salt
• 1 1/2 tsp olive oil
• 5oz Turkish kasar cheese or mozzarella
• 1/2 tsp semolina, optional)
• 1 Topping of choice ((each makes enough for 2 pides))
• 1 egg ((optional, Note 13))
• Sprinkling finishes of choice ((listed below))
• 2 tsp olive oil
• 1/2 onion, finely diced)
• 10oz baby spinach
• 1/2 tsp cumin
• 1/2 tsp pepper
• 1/4 tsp salt ((kosher / cooking salt))
• 4oz Turkish sujuk sausage ((sub chorizo, Note 5))
• 1 tbsp olive oil
• 1/2 onion, finely diced)
• 1 garlic cloves, finely minced)
• 8oz lamb mince ((or beef))
• 1 tsp tomato paste
• 1 tsp baharat spice mix
• 1/2 tsp cumin
• 1/8 tsp each salt and pepper
• 1/2 red capsicum / bell pepper, finely diced)
• 1/2 tomato, finely chopped)
• 1 tsp lemon juice
• 4 tbsp Turkish tulum cheese or feta, crumbled)
• Dried oregano
• Sesame seeds, toasted)
• Sumac
• Fresh coriander/cilantro leaves
• Extra virgin olive oil

Method

1. Stir the yeast and sugar into 2 tablespoons of the very warm water in a small bowl, cover it and leave it for 10 minutes until it turns foamy.
2. Mix the flour and salt in a large bowl, add the foamy yeast mixture, the smaller measure of olive oil and the remaining two thirds of a cup of water, and stir with a wooden spoon before bringing the dough together with your hands.
3. Knead the dough on a lightly floured surface for 8 to 10 minutes by hand, or 3 minutes in a stand mixer, until it is smooth and stretches without breaking.
4. Shape the dough into a ball, set it in the bowl smeared with a little olive oil, cover it and let it rise in a warm place for 1½ hours, until it has doubled.
5. Punch the dough down, divide it into 2 equal pieces, tuck the sides of each underneath to form smooth balls, and let them rise on a floured tray under a damp tea towel for another hour, until doubled again.
6. For the spinach topping, heat the 2 teaspoons of olive oil in a skillet over medium heat, cook the diced onion for 3 minutes until translucent, add the baby spinach in batches until it wilts, then stir in the cumin, salt and pepper and let the mixture cool.
7. For the sujuk topping, roughly chop the sujuk sausage and blitz it in a food processor until it resembles mince.
8. For the lamb topping, heat the tablespoon of olive oil over medium-high heat, cook the onion and garlic for 3 minutes until soft, add the lamb mince and cook until it browns, then stir in the tomato paste, baharat, cumin, salt and pepper and cook for 3 minutes more; add the diced capsicum, tomato and lemon juice and cook until most of the liquid evaporates, then cool the mixture.
9. Heat the oven to 465°F with shelves at the top and middle, and roll each dough ball out on a floured surface into an oval about 15¾ in long and 7¾ in wide at its widest.
10. Sprinkle a quarter teaspoon of semolina over each of two trays, lay a rolled oval on each, scatter the kasar cheese or mozzarella over, then spread your chosen topping evenly across, leaving a ¾ in border all around.
11. Brush the bare border ends with water, pinch the ends together to seal them and fold the long sides of each pide inwards.
12. Bake the pides for 15 minutes, switching the trays halfway, until the crusts are golden; for an egg topping, bake for 10 minutes first, crack the egg onto the pide and return it to the oven for the final 5 minutes.
13. Finish the baked pides with your chosen sprinkles, such as crumbled tulum cheese or feta, dried oregano, toasted sesame seeds, sumac, fresh coriander leaves or a drizzle of extra virgin olive oil, then cut them into 1¼ in slices and serve.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data