Turkish Pide

By The Mediterranean Dish · 120 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Warm the water to 90–110°F (32–43°C): slightly warm to the touch, not hot. In a small bowl, combine the instant dry yeast, granulated sugar and warm water, stir gently and leave for 5 to 8 minutes, until frothy.
3. In a large bowl, combine the all-purpose flour and sea salt. Make a well, pour in 2 tablespoons of the olive oil and the yeast mixture, and mix with a wooden spoon or spatula into a sticky, shaggy dough.
4. Turn the dough onto a lightly floured surface and knead for 3–4 minutes. As it gets sticky, pour in the remaining 1 tablespoon of olive oil and sprinkle with 2 tablespoons of flour (a little more if still wet), kneading until smooth and soft.
5. Oil a large bowl with a little olive oil, add the dough and turn to coat. Cover with plastic wrap and leave somewhere warm for 1 hour, until doubled in size.
6. For the topping, heat 1 tablespoon of olive oil in a wide heavy pan. Add the chopped onion, minced garlic, sliced red bell pepper and cremini mushrooms, and sauté over medium heat for 10 minutes, until the pepper is soft, the mushrooms have shrunk and the onion is translucent.
7. Turn off the heat and stir in the spinach leaves, crumbled feta cheese and aleppo pepper until well combined. Season with salt and black pepper, then let the filling cool.
8. Once the dough has risen, knead it on a lightly floured surface for 1–2 minutes, then shape into a smooth ball. Divide into two equal pieces and roll each into a ball.
9. On a lightly floured surface, stretch each ball into an oval about 8 x 16 inches. Keep working the dough, as it will bounce back; you can use a rolling pin or stretch it by hand around the edges.
10. Place one oval on a prepared baking sheet and spread half the filling over it, leaving a 1-inch border. Fold the sides in over the filling to form a border, leaving the filling visible. Pinch both ends of the oval to make them pointed. Repeat with the second oval on the other sheet.
11. Beat the egg with 1 tablespoon of olive oil and brush the edges of both pides with the mixture. Bake for 23–25 minutes, until golden brown and crispy at the edges. Slice and serve warm.

Summarized from The Mediterranean Dish's video. Watch it for the details.