Monday, June 28, 2010

Turkish pide (for Fresh from the Oven)


This delicious bread was the selection of Mrs Ergul for the June challenge of Fresh from the Oven, a baking group that has helped me stretch my skills with bread.


I added some aubergine dip (baba ganoush), sweet potato spread, and tomato chilli jam to the table, and we had a mezze-style meal with some friends.



Whole Wheat Turkish Pide
adapted from My Turkish Kitchen via Mrs Ergul

1 1/2 t active dry yeast
1 3/4 c (440 ml) warm water (divided)
2 c (240 g) whole wheat flour
2 c (250 g) plain flour
1 T sugar
1 1/2 t salt
1/4 c (60 g) butter, melted and cooled
black and white sesame seeds

Mix the yeast and 1 c (250 ml) of the water in a bowl and set aside for five minutes until bubbly. (Skip this step if you are using instant yeast.)
Mix the flours, sugar, and salt in a large bowl.
Add the yeast mixture, the rest of the water, and the butter. Mix well using a wooden spoon or your hands.
Bring the dough together into a ball and turn out onto a floured surface. Knead for about five minutes until the dough is smooth, adding flour to keep it from sticking.
Put the bread in an oiled bowl and turn to coat it in oil. Cover and leave it to double in size.
Press into a baking sheet or pan. Sprinkle with sesame seeds and score into squares. Let it rise again for about half an hour.
Heat the oven to 350 F/200 C and bake for 20-30 minutes, until the bread is light golden brown.
Allow to cool and then break up into squares.

6 comments:

Sally said...

I really like the wholewheat idea - this would offset the sweetness. Must try your lightbox idea too sometime....

Silvia said...

I'm craving for baba ganoush for almost two weeks now. Now you too are reminding me of this. Maybe it's time to make some at last.

Deeba PAB said...

Turkish Pide ...oh yum. Does sound good. Must be fun baking with a buncha bread baking gals!That lightbox has caught my eye. I made one a while ago too, but yours does look a lot less cumbersome.
Re the quark Sarah. Not too sure if a buttermilk substitute would work, because real buttermilk has live culture that would help quark set like yogurt.

sarah said...

Hello Sally, do try the whole wheat--yummy. And let me know how your light box goes; it's quite easy to make.

Silvia, baba ganoush is the easiest dip, and also a good template for any other veggie dip: just roast (or otherwise cook), then puree with a few seasonings.

Deeba, thanks for visiting. I think you are right about the buttermilk. Thanks for the confirmation. Do you want to join our little bread baking group? Try out the light box and let me know how it goes!

Rosabela said...

Hi Sarah,

This looks and sounds great! So simple to make. :-)
If you like Turkish food, you might like the following website. Binnur is also a Canadian and has some really nice Turkish recipes.

http://www.turkishcookbook.com/index.php

Thanks for stopping by the yesterday! That was a great question you asked and I was up for the challenge to try it. You can substitute homemade buttermilk for the store bought version. I tried a small quantity yesterday and it worked like a charm. If you do go ahead and try it, please let me know how it went. Thanks!

Merlotti said...

Sarah, this looks so lovely but I was delayed commenting about it as I got rather distracted looking at your 'how to make a lightbox' post: which I can't wait to make! I'm going to make it my weekend project!
Anyway, the Pide also looks good, and having it as a dipping bread would be perfect! Yum!

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