It’s not our first time making pide. It’s such a great snack that it deserves a revisit. While I’ve kept the filling as per my original recipe, I have changed the dough significantly. Instead of using water, olive oil, and egg, I decided to swap all those ingredients with yogurt. It’s such a unique bread dough ingredient. The acidity in yogurt has a tightening effect on gluten which allows us to add unreasonably large amounts of it without making the dough too wet.
This recipe has 112% yogurt. If that was water, we’d be working with batter not dough. But with yogurt it feels more like a 60% hydration dough. I also decided to substitute some whole wheat flour to improve the flavour.
The great thing about such a flatbread is that you can choose to add any filling that you like. It’s a blank canvas ready to be turned into your own delicious creation.
You can skip the long cold fermentation by leaving the dough to bulk ferment at room temperature for 1.5 hours. The final proof will probably only take 1 hour in that case.
This recipe makes 4 large pide. That’s enough for two greedy people.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
230g (8.1oz) white bread flour
20g (0.7oz) whole wheat bread flour
280g (9.9oz) yogurt (5% fat)
2.5g (0.09oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast
5g (0.17oz) salt
For the filling –
400g (14.1oz) ground beef
50g (1.75oz) white onion
30g (1oz) green onion
15g (0.5oz) garlic
70g (2.45oz) bell pepper
70g (2.45oz) tomato
10g (0.35oz) parsley
20g (0.7oz) tomato paste
5g (0.17oz) salt
2g (0.07oz) black pepper
8g (0.28oz) paprika
25g (0.9oz) olive oil for cooking
Grated cheese for the cheesy version.
An egg for the ones without cheese.
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Make the dough. Combine the yogurt, yeast, salt, and whole wheat flour. Mix well to dissolve the salt and yeast. Add the white bread flour and mix to a dough. *Desired dough temperature 23C – 24C (73F – 75F).
- Cover and refrigerate for 30 minutes.
- Fold.
- Cover and cold ferment for 18 – 24 hours.
- Make the filling. Pour the oil in the pan and set the pan on high heat. Add the white onion, green onion, garlic, and bell pepper. Cook for 3 minutes until the vegetables have softened. Add the tomato, parsley, salt, pepper, paprika, and tomato paste. Give everything a good mix and then add the ground beef. Mix again and keep cooking whilst mixing occasionally for another 6 minutes. Transfer to a bowl and refrigerate to cool down.
- On the next day remove the dough from the fridge and divide it into 4 equal pieces. Shape into dough balls.
- Cover and proof for 2 hours. Let the filling sit at room temperature during this time.
- Shape the pide. Roll out a dough ball to a thin oval shape. Spread ¼ of the filling on each oval leaving a little edge around the perimeter. Fold the edge over and pinch the ends together. For the egg version – pour ½ of an egg in each. For the cheese version – sprinkle the cheese on before folding up the edges.
- Bake at 200C (390F) fan on or 220C (430F) fan off for 15 minutes.
Leave to cool down for a minute and tuck in!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
