Sourdough Pide (Turkish Flatbread)

by - May 13, 2021

Sourdough Pide (Turkish Flatbread)

Sourdough Pide (Turkish Flatbread)

Sourdough Pide (Turkish Flatbread)

Sourdough Pide (Turkish Flatbread)



I used the Sourdough Pizza Crust recipe to make this Pide (Turkish Flat Bread).  

I first attempted making Pide 2 years ago after being inspired a visit to the Borough Market in London but my crust then wasn't quite as good as I would have liked it. I tried it again recently with the sourdough pizza crust recipe and I think it works really well. After all, it is a kind of a Turkish pizza?  

Here is my Sourdough Pide recipe.  For the filling and topping, please use the ingredients that you like.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

RECIPE

Yields:  4 Pides  (8 inch X 4 inch)

Total flour:  300g + 30g (from levain) = 330g
Total hydration: 75.7%

INGREDIENTS:

Levain (60g):
20g sourdough starter (100% hydration)
20g bread flour
20g water

Flatbread Dough:
300g bread flour (I used Japanese high gluten flour) 
6g salt 
10g olive oil
220g water (please hold back 30 - 40g and add in later as each flour absorbs water and hydrates differently)

Filling/Toppings (This are just estimate amount)
50g grated parmesan cheese 
250g mozzarella cheese 
1 medium red pepper, diced
1 medium yellow onion, diced
1 medium tomato, seeded and diced
16 pitted olive, diced

150g frozen spinach,  defrosted and squeeze out liquid (optional), this amount for one pide
Feta cheese (optional)

Tools:
4 pieces of parchment paper (9 inch X 6 inch) 

Note:  I made 1 X Spinach & Cheese Pide and 3 X Red Pepper, Onion, Olive & Cheese Pide.

METHOD:

  1. Levain - 5.30 pm
    1. Mix all of the ingredients for levain.  Cover and leave it to rise until tripled in size at room temperature (28C - 30C). It took about 2.5 - 4 hours.  
  2. Mix the dough - 8.30 pm
    1. Dissolve levain and water in a bowl of stand mixer.  Add in olive oil, salt and flour.  Mix with paddle attachment for 2 minutes at low speed. Transfer the dough into a greased bowl. Cover and rest for 30 minutes (RT at 25C - 26C in air conditioned room).
  3. Stretch and Fold (S&F) - 9.15 pm
    1. S&F 1 – Make 4 folds. Your dough will be quite weak at this time. Cover and rest for 30 minutes.
    2. S&F 2 – Make 4 folds. Cover and rest for 30 minutes.
    3. S&F 3–  Make 4 folds. Cover and rest for 30 minutes.
    4. S&F 4 – Make 4 folds. By this time, your dough should be smooth and strong. Cover and rest for 1 hour in aircon room (24C - 25C).  The dough should increase 50% of the size.
  4. Retard - 11.45 am
    1. Retard in the fridge for 8 - 12 hours
  5. Portion and pre-shape - The next morning
    1. Transfer to a floured counter top.  The dough should be sticky.  Dust the dough with some flour and cut into 4 equal portions with a scrapper.  Shape the each portion into a rough ball and rest for 1 hour on the counter top.  
  6. Shaping and Baking - 
    1. Preheat the oven together with the pizza stone / cast iron pan or baking tray inside (in the upper 2/3's of the oven) to 250C (fan-forced) for 60 minutes before baking.   I used pizza stone.
    2. After one hour of resting,  press the dough ball into an oblong round disc with a rolling pin.  Transfer to the dough onto a prepared parchment paper.
    3. Spread evenly the filling/topping ingredients that you like and  fold the two sides to create a shape of a boat.  Please refer to the video.
    4. Transfer the dough together with the parchment paper with a pizza scrapper onto the baking stone and bake for 15 minutes or until golden brown.  I baked 2 pide at a time.
    5. Remove the pide with a pizza scrapper from the oven.  Drizzle with some olive oil and sprinkle with some salt before serving.

GENERAL NOTES:

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

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6 comments

  1. The flat bread look delicious my to you is can use regular high glue-ten flour thank you jz

    ReplyDelete
    Replies
    1. Hi, thanks for reading. Yes, it is fine to use regular high gluten flour. Cheers :)

      Delete
  2. I made the Pide last week and it was delicious! Thank you for the perfect recipe

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your kind feedback. Glad to hear that you like it. My pleasure to share :)

      Stay safe and healthy...

      Delete
  3. I halved the recipe and made the pide. It's yummy 😋😋. Thanks for the recipe.

    ReplyDelete
    Replies
    1. Hi, You are most welcome :) Thanks for trying and your kind feedback.

      Cheers and stay safe :)

      Delete

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