Turkish Bread (Turkish Pide)
Serving Size: 6 people
DESCRIPTION
Turkish Bread, also known as Turkish Pizza; made 100% vegan. The savory flat bread is shaped into a form of a boat or canoe. They make a fantastic side to any meal. Also, great to serve as appetizers when cut up into bite size pieces.
INGREDIENTS
Dough
- 2 cups All-purpose Flour
- ½ cup water lukewarm
- ½ cup plain yogurt vegan
- ¼ ounce rapid active dry yeast
- 3 teaspoon sugar
- 1 teaspoon salt
- 3½ tablespoon olive oil extra virgin
Fillings
- 1 cup vegan mozzarella cheese shredded
- 4 cups spinach
- ¼ cup butternut squash cubed, frozen or fresh
- ½ cup shiitake mushrooms
- ¼ cup sun-dried tomatoes
- 3 teaspoon avocado oil
- 1 tablespoon cumin powder
- 1 ½ teaspoon salt
Garnish
- vegan feta cheese
- dried oregano
- fresh herbs (oregano, Italian parsley, cilantro or basil)
METHOD
Prepping the dough:
- Whisk sugar, yeast and water in a medium-large size mixing bowl. Let it sit for 15 till the mixture froths and bubbles.
- Add flour, vegan yogurt, salt and only 2 tablespoons of olive oil. Knead together using a silicon spatula or wooden spoon.
- When you start to see the dough come together, add another tablespoon of olive oil and continue kneading a little more till the dough is combined with the oil.
- Pick up the dough and gently form into a ball shape. Rub the remaining olive oil on the inside walls of the mixing bowl. Gently place the dough back into the the mixing bowl cover it with plastic wrap and towel or a lid. Place the the bowl in a warm place for an hour.Note: Make sure your mixing bowl is large enough because the dough will double in size when it rises. Otherwise this is a good time to transfer to another bowl.
- Sprinkle dry flour on your work surface. Gently place the dough on it and divide it into 4 or 6 even portions using a knife or vegetable scrapper.
- Make balls out of the portions and sprinkle them with dry flour. Cover the the balls with plastic wrap to avoid the the dough from drying. Set aside for 10 minutes before you start the next step.
- Preheat your oven at 450°F. Line your baking sheet with parchment paper. Lightly flour a clean surface, take each ball and gently pat it down with your hand to flatten it. Briefly use a rolling pin to even it out into long ovals.
- Once the oval shaped dough are stretched out, place them on the lined baking sheet. Note: Depending on how many portions you are making, a regular size baking sheet can only hold 2 to 3 pides. For example, when the dough is divided into 4 portions, a regular size baking sheet only holds 2 thick pides. When the dough is divided into 6 portions, then regular size baking sheet only holds 3 portions. So either you use multiple baking sheets to bake all pides, or you use the same sheet one at a time.
- Fill the middle on the dough with a filling of your choice; leaving about 1 inch border on the sides empty.
- Twist the ends of the dough and then fold the edges in and slightly over the filling to form canoe-like shape. If needed, press down the filling to help the edges come above the filling.
- Brush the outer dough with an egg with olive oil. Place it in the oven for 15 to 20 minutes or until slightly golden along the sides.
- Garnish with feta cheese, dried oregano, or some fresh herbs (parley or cilantro) and slice it up before plating.
Filling (this recipe makes for 4 pides)
- Grate the cheese and evenly divide the cheese in the middle of each rolled out dough.
- Heat 1 teaspoon oil in a small to medium size pan. Add spinach and sauté till it is wilted and shrinks in volume. Stir in cumin powder and 1 teaspoon salt. Evenly divide the portions of the cooked spinach and layer over the cheese.
- Heat 1 teaspoon oil in the same pan, and sauté mushrooms with ¼ teaspoon salt. Once the mushrooms properly cooked, then layer them over the spinach for 2 of the pides (quantity depends on the the number pides).
- Heat 1 teaspoon oil in the same pan, and add the butternut squash cubes with pinch of salt. Pan fry till each side is lightly golden and then layer over the spinach on 1 pide.
- Sun-dried tomatoes do not need to be cooked. You can layer them over the spinach on 1 pide.
NOTES
Note: Depending on how many portions you are making, a regular full size baking sheet (18" x 26") can only hold 2 to 3 pides.
For example, when the dough is divided into 4 portions, a regular size baking sheet only holds 2 large pides. When the dough is divided into 6 portions, then regular size baking sheet can holds 3 portions.
So either you use multiple baking sheets to bake all pides, or you use the same sheet one at a time.
Also note: Do not hesitate to change the filling inside. Go with anything you desire.
NUTRITION
Calories: 291kcal | Carbohydrates: 40g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 1001mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2549IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 4mg
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