Pide: Turkish boat-shaped filled bread
Boat-shaped Turkish breads with crisp edges and a soft centre, made with cheese-herb or spiced-beef filling.
Adapted for the home kitchen from documented Turkish recipe references
Ingredients
Written for a 30 × 40 cm baking sheet
Units
Temperature
Servings
- 500 g plain flour rounded
- 7 g instant yeast rounded
- 9 g fine salt, for the dough rounded
- 4 g fine salt, for the beef filling rounded
- 300 ml lukewarm water rounded
- 30 ml olive oil, for the dough rounded
- 15 ml olive oil, for brushing the baked crusts rounded
- 250 g minced beef rounded
- 100 g onion, finely chopped rounded
- 120 g tomato, seeded and chopped rounded
- 80 g red pepper rounded
- 20 g tomato paste rounded
- 5 g pul biber, Turkish red pepper flakes rounded
- 220 g feta rounded
- 150 g kaşar or mozzarella, grated rounded
- 20 g parsley rounded
- 1 egg, for glazing rounded
Method
- Knead the flour, yeast, 9 g salt, water, and 30 ml oil until smooth. Rise covered for 60 minutes.
- The quantities make three of each filling. For the beef, cook the beef, onion, tomato, pepper, tomato paste, pul biber, and 4 g salt until browned and dry, then cool. For the cheese, mix the feta, kaşar, and parsley.
- Heat the oven and a heavy tray to 240°C. Divide dough into six balls, rest 20 minutes, and roll into long ovals.
- Add filling down the centre, leaving a 3 cm border. Fold borders inward and pinch pointed ends to form boats; brush edges with egg.
- Bake two at a time for 12 to 15 minutes, until the edges are browned and the base crisp. Brush the crusts with the remaining olive oil and serve hot.
Notes
- Both fillings must be cool and dry or the centre becomes gummy.
- For a vegetarian batch, use only the cheese-herb filling and keep its equipment separate from the beef.
Sources consulted
Good with
Sources consulted
From Christoph Mayer