Recipe: Tasty Pidé


Pidé. Pide (Turkish flatbread) Pide is a flat bread baked with toppings in a stone oven. Pide and its various varieties are wide spread through Turkey and are established as an important food. The base is a flat-bread of a similar style to pita, chapati, or western pizza crust.

Pidé Human Neurocysticercosis: Comparison of Different Diagnostic Tests Using Cerebrospinal Fluid. Gözleme is a traditional savory Turkish flatbread and pastry dish. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. You can have Pidé using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pidé

  1. You need 250 g of farine T45 type 00.
  2. It’s 7 g of levure sèche.
  3. Prepare 200 ml of lait de lait.
  4. It’s 50 ml of d’huile d’olive.
  5. Prepare 1/2 of sel.
  6. It’s 1/2 c.c. of sucre.

It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Yo pido permiso siempre que salgo a fumar, y pensaba que todos los empleados hacían lo mismo. I ask permission every time I go out for a smoke, and thought all employees would do the same.

Pidé instructions

  1. Dans le bol du robot (ou saladie), mettre la farine, creuser un puits puis verser la levure boulangère, le sucre, le lait tiède, l’huile et le sel (pas de contact direct avec la levure) lancer le robot à vitesse 1 et pétrir pendant 10 min (15 min à la main) jusqu’à ce que la pâte se décolle du bol.
  2. Couvrir la pâte d’un film alimentaire et laisser pousser 1 h30 à température ambiante.
  3. Une fois la pâte doublé de volume, dégazer la puis découper en 2 boules Sur un plan de travail fariné, l’étaler en lui donnant une forme ovale et allongée puis la garnir de la sauce tomate et des courgettes, en laissant de l’espace pour replier les bords tout autour Enfourner les pidés dans un four préchauffé à 200 C pour 12 à 15 min.

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