Pizza and Turkish flatbreads
A classic snack at Syrian tables, this pide is made from thin, yeast-risen dough topped with sliced halloumi, nigella seeds and Turkish red pepper flakes. Its crisp edges and stretchy cheese make it stand out.
Stir the lukewarm water, fresh yeast and granulated sugar together and leave for 5 minutes, until foamy. Add the mixture to the flour with the olive oil and salt, then knead into a soft dough.
Place the dough in a greased bowl, cover and leave at room temperature for 15 minutes, or until doubled in size.
Roll out the dough thinly. Arrange the sliced halloumi over it and sprinkle with nigella seeds and Turkish red pepper flakes.
Bake in an oven preheated to 230°C / 445°F for 10 minutes, until the edges are browned and the cheese begins to melt slightly.
Because halloumi is salty, be cautious when adding extra salt to the dough. The topping browns quickly, so keep an eye on the oven. Allergens: contains wheat (gluten) and milk (halloumi).
Fırınım biraz güçlü olduğu için 230 derece yerine 210 dereceye düşürdüm, 10 dakika yerine 13 dakikada kenarları tam istediğim gibi kızardı; peynir de yanmadan güzelce eridi.
Halloumiyi ilk kez ev yapımı hamur üzerinde denedim, gerilen dokusunu ve çıtır kenarları çok sevdim ama benim peynirim beklediğimden biraz fazla tuzluydu; bir dahaki sefere hamura hiç tuz eklemeyeceğim.
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