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Turkish Pide Dough|Daniel Limさん
手料理
  • 2016/09/12
  • 539

Turkish Pide Dough

レシピ
材料・調味料 (8 人分)
beaten egg
1 egg
extra virgin olive oil
3 tbsp
greek yogurt
1/2 cup
sea salt
1 tsp
lukewarm water
1/2 cup
malt syrup
1 tsp
active dry instant yeast
1 tsp
unbleached all purpose flour
3 cups
作り方
0
this recipe makes 4 large pide or 8 small pide. in a bowl, add lukewarm water and malt syrup. stir until the syrup is dissolve. add in yeast and stir to combine. set aside for 10 minutes
1
in a large bowl, combine egg, olive oil, salt and yogurt. mix well. after 10 minutes, the yeast mixture should become foamy which means the yeast is activated. if not, you need to start all over again. either your lukewarm water is too hot or your yeast is expired
2
pour the yeast mixture into the egg mixture. stir to combine well. add in flour. using a spatula to combine the mixture until a dough is form. dust a working surface with flour, transfer the dough onto the working surface and knead for about 8-10 minutes. the dough should be soft, subtle and a bit tacky. if the dough is too sticky, add in flour, 1 tbsp at a time. if the dough is too dry, add in water, 1 tsp at a time
3
form the dough into a ball. transfer the dough into a lightly greased bowl. cover with cling film and let rest for 2 hours. the dough should double in size. preheat oven to 200 degrees. lay parchment paper onto a baking tray. divide the dough into 4 pieces, if making large pide. divide the dough into 8 ppieces of making small pide
4
shape each dough into balls. when working with 1 pide dough ball, cover the rest of the dough balls with damp kitchen towel to prevent drying up. dust the working surface and rolling pin with flour. roll out the dough into a oblong shape about 1/8 inch thick
5
top whatever toppings you desire in the center of the shaped dough. fold the top and bottom edges into the middle and using fingers to pinch and seal them up. pinch the both ends tightly, which resembles a boat
6
before wacking into the oven, brush the whole pide with egg wash. bake until golden brown and bottom is crisp brown. once remove from oven, immediately brush the pide with egg wash again. slice and serve immediately. voila! turkish pide!
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