Spinach Turkish Pide
- Ready In:
- 5hrs 30mins
- Ingredients:
- 10
- Yields:
-
10 Pides
- Serves:
- 10
ingredients
- 4.92 ml active dry yeast
- 473.18 ml warm water
- 236.59 ml wheat flour
- 1182.95 ml all-purpose flour
- 7.39 ml salt
- 14.79 ml olive oil
- 453.59 g spinach (cleaned, washed and chopped)
- 1 medium size onion (finely chopped)
- feta cheese (optional)
- spices
directions
- Dissolve the yeast in a large bowl.
- Add wheat flour and one cup of all purpose flour, and stir.
- Cover the mixture and put aside for 10 minutes, up to 3 hours.
- Add oil and salt.
- Slowly add the remaining flour until it is hard to stir.
- Turn the dough over the slightly floured surface, and knead it for 6-8 minutes. The dough should not stick to your hands while you are kneading. If necessary add more flour.
- Cover the dough with a plastic film and put it aside for 1.5-2 hours, until the dough doubles its initial size.
- Prepare the fillings at another bowl. Just put all the ingredients and mix.
- When the dough is ready, turn the dough over the slightly floured surface.
- Slice the dough into 10 slices and make balls. Cover the pieces with a damp cloth.
- Take the first piece and flat the dough into a circle (D=6-9 in.) with using a rolling pin.
- Brush the surface with olive oil.
- Sprinkle 2-3 tbsp stuffing onto the dough. Cover the sides, and shape it as a boat.
- Brush the top with olive oil again.
- Put the pide on preheated skillet and cook the bottom at medium temperature.
- Once the bottom is cooked, transfer the pide to an oven dish and place it to the oven which is set to broil.
- Cook the top until the surface turn to light brown-golden.
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