Turkish Pide The Secret To Making The Perfect Turkish Bread Recipes

TURKISH PIDE - THE "SECRET" TO MAKING THE PERFECT TURKISH BREAD

Steps:

• Combine flour, yeast, sugar and salt then add the oil and warm water.
• Use your hands to combine the dough and kneed the mixture to for five minutes to activate the gluten.
• When you have a soft shine dough cover the bowl with a tea towel and place the bowl in a warm spot. A good place is near a sunlit window.
• After an hour the dough should be ready for use. Check that it has increased in size. If not place it in a warmer environment and leave it a little longer.
• Add the mince meat, onion and garlic to a frying pan, I don't use oil because I find there is enough in the meat.
• Fry off these ingredients. The mixture will look quite wet for a while but as you continue to fry the it will eventually be cooked off.
• When the moisture starts to reduce add the diced capsicum and spices.
• continue to cook the beef filling for about 10 minutes stirring occasionally.
• When there is very little moisture left remove the pan from the heat and allow it to cool slightly.
• Add half of the chopped parsley to the pan.
• Preheat oven at 180C.
• Prepare two large baking sheets with baking paper.
• Dust the bench top with a little flour.
• Divide the dough into about 8 equal balls.
• Roll each of the balls out into a thin oval shape.
• Place each of the 8 dough basis on the baking tray.
• Add the beef filling to the dough leaving a 1 1/2 cm boarder around the outside.
• Fold the border over the filling and pinch the top and bottom ends together.
• Repeat the same steps until all the dough has the Pide filling.
• Brush each pide with the olive oil.
• Bake the Pide for about 15 - 20mins at 180C or until golden.