In the Turkish language and culture, pide has become something of an umbrella term for quite divergent forms of bread, the main variations being rounded with a golden crust (similar to barbari) and long with folded edges and an open face. The latter is sometimes called ‘patty’, or even ‘Turkish pizza’, forming a boatlike delivery system for meats, cheeses, vegetables and so on. In our recipe, grapes and walnuts add extra textural contrast to the pide’s progression from crisp crust to soft interior
| Created by | Spinneys |
| Prep time | 30 minutes |
| Proofing Time | 60 minutes |
| Cook time | 15 minutes |
| Serves | 4-6 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 531 |
| Fat | 20.8g |
| Saturates | 7.4g |
| Protein | 19g |
| Carbs | 68.7g |
| Sugars | 6.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the dough, add the flour and salt to a large bowl and mix well. In a separate bowl, mix the yeast, sugar and 2 tbsp olive oil with the lukewarm water. Leave for a minute or so. Create a hole in the middle of the flour and gradually add the liquid, mixing until you have a dough. Tip the dough onto a floured surface. Knead for a few minutes until the dough is springy. Transfer back to the bowl. Cover with a damp cloth for approx. 1 hour. The dough should have doubled in size. Tip out onto a floured chopping board and knead again to knock back.
Preheat the oven to 200°C, gas mark 6.
Divide the dough into 4 even-sized balls. Roll out into long oval shapes. Pinch the dough at each end so you are making an oval shape.
Slice the goat’s cheese and arrange it in the centre of each pide, leaving a space around the edges. Arrange the grapes and walnuts over the goat’s cheese. Drizzle over 2 tbsp olive oil. Fold the edges up and over the filling a little.
Lightly oil a large baking tray. Carefully transfer each pide onto it. Bake for 15 minutes, until the crust is cooked and a little golden. Remove from the oven and allow to cool a little.
Serve topped with pomegranate rubies.
