Mediterranean Recipes Blog

Recipes Blog 17 August 2014

Pide (Turkish Bread)

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Pide (pronounced pee-dE) is often described as "Pita" on menus and we guess that's the nearest description. It's a thick, oblong dough base, your chosen filling and then it's folded over around the edges. You can usually watch the guy prepare the base, spinning it in the air and then sliding it into a stone oven. A few minutes later, your pide will be taken out of the oven, chopped into thin slices and served to you on a plate.

Today, we are going to make the Pide without any filling which we call it Turkish Bread.

Please, contact us if you have any questions or concern and do not forget to leave your comment.

Ingredients  - by MM Food Club - from Turkish Kitchen

½ 1 Cup Warm Milk

6 Cups Flour

1 Egge Yolk

1 Tablespoons Yeast

1 Tablespoons Molasses

1 Tablespoons Sesame

for the pan bran and corn flour


Directions  - by MM Food Club - from Turkish Kitchen

Melt the yeast in the warm milk for 5 minutes.

In the bowl put the flour and make a hole in the middle then add the warm milk, molasses and the salt.

Mixing all together to become flexible that dough does not stick to the hand.

Cover it with clean cloth and leave it for 1 hour.

After 1 hour sprinkle planty of bran or corn flour in a large tray.

Divide the dough in to two pieces and open them by your hand.

Apply egg yolk, sprinkle with sesame seeds.

leave it for 15-20 minutes.

Preheat oven to 400 ºF.

Put the tray in the oven until the Pide become brown.

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Last modified on 20 January 2015

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