Pide pies

Pide pies

By
From
New Middle Eastern Food
Makes
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Turkish flatbread, dough
1 free-range egg yolk, mixed with 50 ml milk
your choice of topping

Method

  1. Cut the dough into six even portions and leave, covered, to rest for 30 minutes.
  2. When ready to bake the pide pies, preheat the oven to its highest setting with two pizza stones or oiled baking trays in it.
  3. Roll each portion of dough on a lightly floured work surface to form a long rectangle, about 35 cm x 10 cm. Scatter a sixth of the topping down the pide, leaving a 2 cm border. Quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each end, twisting slightly, so that the pide looks like a long canoe.
  4. Brush the dough with a little egg wash. Bake in batches, two at a time. Carefully transfer the pides to the hot stones or trays and bake for 7 minutes. Eat hot from the oven.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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