Let's Be Social

Preshana's Pide (Turkish Bread)

By: | March 5, 2017 | | 4 comments

trh-preshanas-pide-turkish-bread
Ingredients:
2 ½ cups all-purpose flour
½ cup lukewarm water
½ cup lukewarm milk
1tsp (6-7g) dried yeast
1 tsp castor sugar
1 tsp salt
2 tbsp extra virgin olive oil
Plain flour, to dust
1 egg, slightly whisked
2 tsp Nigella seeds
Method:
Mix the yeast, the sugar and the milk and water in a bowl.
Stir to dissolve the dry ingredients and set aside in a warm place for 15 – 20 minutes .
Sift the flour and salt into a large bowl.
Make a well in the center and add the dissolved yeast-milk mixture.
Gradually work in the flour until a soft dough is formed.
Transfer to a floured work surface and knead for about 10 minutes or until smooth and elastic.  (You can use an electric mixer with a dough hook to knead the dough)
Grease the dough with the olive oil and put it in a greased bowl, cover with a cloth and let it rise in a warm place for at least an hour.
Turn the dough onto a lightly floured surface and knead it again.
Divide into 2 equal portions and shape each in a round form.
Place on 2 non-stick baking trays and press with fingers to indent surface and place in a warm place to prove for another hour, or until dough has risen 1-2cm.
Preheat oven to 220°C.
Brush with egg and sprinkle with Nigella seeds.
Bake in preheated oven for 5 minutes, then turn the temperature down to 180°C or until pide is golden brown.
Remove from oven and place on a wire rack to cool.Cover with a tea towel white cooling.
Prepared, tried and tested by: Preshana Singh

  1. Yes, this bread is made in the Turkish villages. Since we live in the city, we bring them from the peasants and we are good. Sometimes we do it with city facilities. However, the village becomes more delicious and natural with unu.
    I wish goodnight greetings from Turkey.🐞

Would you like to share your thoughs?

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: