Pizza and Turkish flatbreads
This pide features a thin, long-fermented crust topped with blanched purslane and olive oil. Spreading the filling and shaping the edges take some care. Its simple, low-calorie ingredients make it a light breakfast option.
Knead the flour, fresh yeast, salt, lukewarm water, and olive oil into a smooth dough.
Cover the dough and leave it to rise in a bowl at room temperature for 1.5 hours, until its volume has noticeably increased.
Sort and wash the purslane. Blanch it in boiling water for 3 minutes, drain, and mix with the olive oil and salt.
Roll the risen dough into a thin oval and spread the purslane filling over it. Fold the edges slightly. Bake in a preheated 220°C / 430°F oven for 15 minutes, until the edges are browned.
Do not let the dough rise in a hot place, or the yeast may work too quickly and make the dough sour. Contains wheat (gluten).
Semizotlu pide fikrini çok sevdim, hamur bir buçuk saatte güzelce kabardı; kahvaltıda hafif bir seçenek arayanlara öneririm.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.