Turkish pida is a boat shaped bread very similar to Italian pizza. It is made with dough that is leavened with yeast. The recipe I liked used commercial yeast. To enhance the flavor of the dough I converted it to use my homemade wild yeast starter. The pide did not disappoint. Spinach, feta and caramelized onion on slow fermented dough was delicious.
I found fresh baby spinach leaves in a bunch at Whole Foods. I used Whole Foods brand feta cheese and King Arthur flour. To make the red pepper paste, roast a red bell pepper, cover in aluminum foil for 15 minutes, peel the skin off and remove the seeds. Puree the pulp without adding any water.
Recipe adapted from here
You will need
For the dough for 4 pide
90 gm water
115 gm starter (80% hydration)
1 tsp sugar
1 tbsp olive oil
125 gm whole wheat white flour
100 gm all purpose flour
1 tsp salt
For the topping
1/2 red onion
1 clove garlic
3 tbsp. olive oil
1 bunch baby spinach leaves
1/2 cup feta cheese
2 tbsp. red pepper paste
salt to taste
To make the dough mix the water with the starter. Add the sugar and olive oil. Sift in the flours and salt. Mix just enough to form a ball of dough with no visible dry flour. Let it rest for half an hour. During the next hour and a half fold the dough every half hour. Folding is a technique where you pull the dough on the bottom with wet hands and place it over the top. Turn 90 degrees and repeat until you have gone all round the bowl. Cover and let it rest for an additional 3 hours.
The dough should have risen considerably. Transfer the dough to a lightly floured work surface and divide into 4 portions (I made a double batch). Shape each portion into a round ball and place on a floured baking sheet. Cover the sheet and place in the refrigerator to proof overnight.
The next day prepare the topping. Chop the onion and mince the garlic. Heat the oil in a pan and add the onion. When it is tender and translucent add the garlic and saute for a couple minutes. Turn off heat. Julienne the spinach and add it to the cooled onion mixture along with the crumbled feta cheese and red pepper paste. Season with salt and keep aside.
Preheat the oven to 475 F. Place a parchment paper in a baking sheet and keep aside. Place a couple portions of dough from the refrigerator on a floured work surface. There will not be much difference in the size overnight. Roll each portion into an oval using a rolling pin.
Place a fourth of the prepared topping on the rolled portion of dough.
Now fold in the edges long the long sides. Squeeze the edges together at the end and twist to seal.
Bake on the middle rack for 10-15 minutes.
Cool for a few minutes on a cooling rack.
The pide tastes great when it is hot but it also tastes really good when cold.
I found fresh baby spinach leaves in a bunch at Whole Foods. I used Whole Foods brand feta cheese and King Arthur flour. To make the red pepper paste, roast a red bell pepper, cover in aluminum foil for 15 minutes, peel the skin off and remove the seeds. Puree the pulp without adding any water.
Recipe adapted from here
You will need
For the dough for 4 pide
90 gm water
115 gm starter (80% hydration)
1 tsp sugar
1 tbsp olive oil
125 gm whole wheat white flour
100 gm all purpose flour
1 tsp salt
For the topping
1/2 red onion
1 clove garlic
3 tbsp. olive oil
1 bunch baby spinach leaves
1/2 cup feta cheese
2 tbsp. red pepper paste
salt to taste
To make the dough mix the water with the starter. Add the sugar and olive oil. Sift in the flours and salt. Mix just enough to form a ball of dough with no visible dry flour. Let it rest for half an hour. During the next hour and a half fold the dough every half hour. Folding is a technique where you pull the dough on the bottom with wet hands and place it over the top. Turn 90 degrees and repeat until you have gone all round the bowl. Cover and let it rest for an additional 3 hours.
The dough should have risen considerably. Transfer the dough to a lightly floured work surface and divide into 4 portions (I made a double batch). Shape each portion into a round ball and place on a floured baking sheet. Cover the sheet and place in the refrigerator to proof overnight.
The next day prepare the topping. Chop the onion and mince the garlic. Heat the oil in a pan and add the onion. When it is tender and translucent add the garlic and saute for a couple minutes. Turn off heat. Julienne the spinach and add it to the cooled onion mixture along with the crumbled feta cheese and red pepper paste. Season with salt and keep aside.
Preheat the oven to 475 F. Place a parchment paper in a baking sheet and keep aside. Place a couple portions of dough from the refrigerator on a floured work surface. There will not be much difference in the size overnight. Roll each portion into an oval using a rolling pin.
Place a fourth of the prepared topping on the rolled portion of dough.
Now fold in the edges long the long sides. Squeeze the edges together at the end and twist to seal.
Bake on the middle rack for 10-15 minutes.
Cool for a few minutes on a cooling rack.
The pide tastes great when it is hot but it also tastes really good when cold.
That filling is mouthwatering and the shape of the pida is cute. I would not mind having it for all 3 meals of the day.
ReplyDeleteWhere do I start. .the minute I saw this post I fell in love with this bread. It looks fantastic and so flavour ful.
ReplyDeleteloved the filling..this looks beautiful
ReplyDeleteThis bread pizza looks amazing..as I said I will be making this soon..very nicely done..and your step by step surely helps!
ReplyDeleteThat is one absolutely delicious looking Turkish pizza. Loosk colorful and so yummy!!
ReplyDeleteThat filling is healthy and vibrant looking and that shape is really catchy.
ReplyDeleteI love the shape of these
ReplyDeleteYou have shaped them so well Varada and the filling is really delicious!
ReplyDelete