Ingredients
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• 3 cups (375g) bread flour + extra for kneading
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• 2 tsp active dry yeast
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• 2 tbsp (30ml) olive oil
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• 1 tsp sugar or honey
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• 1 tsp salt
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• 1⅓ cups (320ml) warm water
Cooking Instructions
Mix warm water, sugar, and olive oil. Sprinkle yeast, add a pinch of flour, and let sit 5-10 min until foamy. Add flour and salt, knead until smooth (8-10 min). Cover and let rise 1 hr.
Divide dough into 4 balls, cover, and let rise 30 min until doubled.
Preheat oven to 450°F (230°C). Roll each ball into an oval, add filling, sprinkle with cheese and sesame seeds. Fold edges, pinch ends, and rest 10 min.
Bake 15-20 min until golden. For Egg Pide, crack an egg on top 5 min before done.
Chef's Note
• Kiymali (Ground Meat): Sauté 1 lb (450g) ground beef/lamb with 1 onion, 1 tomato, 1 tsp paprika, 1 tsp cumin.
• Peynirli (Cheese): Mix 1½ cups (200g) feta/mozzarella/kasar cheese, drizzle with olive oil.
• Kusbasili (Diced Meat): Cook 1 lb (450g) diced lamb/beef with 1 onion, 1 tomato, 1 green pepper.
Enjoy this Turkish delight with a nutty sesame crunch!
