Sunday, June 27, 2010

Turkish Pidé Fresh from the Oven


It's june 28, so it's time for Fresh from the Oven challenge. This month it was hosted by Pei Lin a.k.a Mrs Ergül and it was a very good one. We made Turkish Pidé - a special Turkish bread for Ramadan.

We've eaten this bread before so we made it with a great delight as soon as Pei Lin posted the recipe. But then we had to make it again.


I saw it's going to be a big loaf but that didn't stop me to put it in my favourite 25x15 cm baking dish. Ivan had some good arguments contra but I had to do what I've put onto my mind. A little part of me knew I was wrong but it was out of spite ignored. The bread was rising and rising, and rising, and ... at the end we ended up with a huge loaf – 10 cm tall, 25x15 cm large. Of course I've whipped off some “I told you” eye rolls, but it was too late. And, yes, I was wrong. We had a huge bread but it was so creamy (because of the butter), soft and sweet, and simply delicious, that none of us argued. But we had to do the challenge again. No problem. No matter if the bread has the right shape, it is indeed so good that one could make it again and again without complaining.


This time we made half of the amount given in the recipe and we've got a great inspiration watching these guys.


So instead of scoring the pidé with a knife, we (Ivan, I've already missed my chance) did this with hands. Besides the dough is rather soft and it's easier to press it with hands than using a knife. This time we had a great shape and once again a great bread.


Turkish Pidé Recipe:
adapted from Iffet's My Turkish Kitchen
  • 4 cups (to 5 cups) all purpose flour;
  • 1 and 3/4 cups lukewarm water;
  • 1/2 stick butter (melted);
  • 1/2 Tbsp instant yeast;
  • 1 Tbsp sugar;
  • 1/2 Tbsp salt;
  • black and white sesame seeds for topping.
In a large mixing bowl, mix all of the dry ingredients. Add melted butter and lukewarm water into this mixture and knead. The dough should be sticky. Cover the bowl with a plastic wrap and keep it in a warm place for rising. Let the dough rise to double its size.

Knead the dough again until it is bubble free. Place a parchment paper on a baking tray. Take the dough to the tray and make it flat with your hands until it cover all of the surface of the tray. Dampen your hands with water if the dough sticks to your hands on this step.

Preheat the oven to 350F (180º C). Let the dough rise for half an hour. Then take a knife and give the dough square shapes going deep down or use your hands (watch the video). Sprinkle some sesame seeds on top.

Bake for 30 minutes or until the colour of the pide turns light brown. Take the pide out of the oven and let it cool for 20 minutes. Cover it with a clean kitchen towel to keep it soft.

7 comments:

  1. I absolutely love the way everyone interprets this differently. I will try your method next time (good idea to put video).

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  2. Lovely: it turned out beautifully. I tried whole wheat for mine and it was also very tasty.

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  3. This looks lovely, and your dough obviously wasn't too wet to work it with your hands, which mine was a little! yum!

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  4. Merlotti, it was wet but not too much. The trick was to work it fast :)

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  5. Hi i made this but my dough didnt rise at all!!!

    ReplyDelete
    Replies
    1. hm... maybe your yeast was old or the water was too warm, I don't know. For me the recipe works fine. I don't know what could have gone wrong.

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