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Turkish Flatbread (Pide)
5.0(7)Make and share this Turkish Flatbread (Pide) recipe from Food.com.
by Mysterygirl·published 2003-03-03
Open original recipeBreads
Gradually work in the flour to make a soft and sticky dough.
06Knead the dough on a floured surface for 15 minutes.07The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.08You should have a damp and very springy dough that offers no resistance to kneading.09Put 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.11Cut into 8 equal pieces, and roll each one into a tight ball.12Place the balls on a floured surface, and let rest 30 minutes under a towel.13Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.14Roll 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.15Brush the top with olive oil.16Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.17As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.18Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.19Serve the pide hot.20They also can be reheated wrapped in foil.