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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy. | 2. Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes. | 3. To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center. | 4. Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water. | 5. Gradually work in the flour to make a soft and sticky dough. | 6. Knead the dough on a floured surface for 15 minutes. | 7. The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands. | 8. You should have a damp and very springy dough that offers no resistance to kneading. | 9. Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen. | 10. (You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log. | 11. Cut into 8 equal pieces, and roll each one into a tight ball. | 12. Place the balls on a floured surface, and let rest 30 minutes under a towel. | 13. Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking. | 14. Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter. | 15. Brush the top with olive oil. | 16. Bake 5 or 6 minutes, and repeat the process with the remaining dough balls. | 17. As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat. | 18. Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide. | 19. Serve the pide hot. | 20. They also can be reheated wrapped in foil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	4	teaspoons		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
purpose flour	1/2	cup	unbleached	-	-	-	-
bread flour	3 1/2	cups		1730.995	347.7814	57.4441	7.9597
salt	1	teaspoon		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
water	1	cup		0.0	0.0	0.0	0.0
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.