Sucuklu Pide
This Turkish flatbread features a savory topping of sucuk, a spicy Turkish sausage, combined with rich cheese and fresh vegetables. It's a flavorful and satisfying dish perfect for a main meal or a substantial snack. The dough is tender and slightly chewy, providing a perfect base for the robust toppings.
En original opskrift af Forkin
- Tid i alt
- 2 t.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
dough
- 500 gall-purpose flour
- 250 mlwater, warm
- 7 gactive dry yeast
- 1 tsk.sugar
- 1 tsk.salt
- 2 spsk.olive oil
topping
- 200 gsucuk, thinly sliced
- 150 gmozzarella cheese, shredded
- 1 stk.tomato, thinly sliced
- 0,5 stk.green bell pepper, thinly sliced
for brushing
- 1 stk.egg, beaten
- 1 spsk.butter, melted
garnish
- 2 spsk.parsley, fresh, chopped(valgfrit)
Udstyr
pastry brush · rolling pin · plastic wrap · large bowl · baking sheet · parchment paper · measuring cups and spoons · stand mixer (optional)
Fremgangsmåde
Trin for trin
- 1
In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Ca. 10 min.
Kokkens note: Ensure the water is warm (around 105-115°F or 40-46°C) but not hot, to activate the yeast without killing it.
- 2
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
Ca. 3 min.
- 3
Knead the dough for 8-10 minutes until it is smooth and elastic. If using a stand mixer, knead with a dough hook for about 5-7 minutes.
Ca. 10 min.
Kokkens note: The dough should spring back slowly when poked.
- 4
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Ca. 1 t.
Kokkens note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 5
Preheat your oven to 220°C (425°F). Lightly grease a large baking sheet or line it with parchment paper.
Ca. 15 min.
- 6
Once the dough has risen, punch it down gently and divide it into 4 equal portions.
Ca. 2 min.
- 7
On a lightly floured surface, roll each portion of dough into an oval shape, approximately 25-30 cm (10-12 inches) long and 15 cm (6 inches) wide.
Ca. 8 min.
Kokkens note: Try to keep the edges slightly thicker than the center.
- 8
Transfer the rolled dough ovals to the prepared baking sheet.
Ca. 1 min.
- 9
Arrange the sucuk slices, shredded mozzarella cheese, sliced tomato, and green bell pepper evenly over each dough oval, leaving a border of about 1-2 cm (0.5-1 inch) around the edges.
Ca. 5 min.
Kokkens note: Don't overfill the pide to ensure it cooks evenly.
- 10
Fold the edges of the dough inward over the filling, pinching the ends to form a boat shape.
Ca. 2 min.
Kokkens note: Ensure the ends are securely pinched to prevent the filling from spilling.
- 11
Brush the exposed dough edges with the beaten egg.
Ca. 1 min.
Kokkens note: This will give the crust a golden-brown finish.
- 12
Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Ca. 15 min.
Kokkens note: Baking time may vary depending on your oven; keep an eye on them.
- 13
Once removed from the oven, brush the crusts with melted butter for extra flavor and shine.
Ca. 1 min.
- 14
Garnish with fresh chopped parsley, if desired, and serve immediately.
Ca. 1 min.
Bevar den gode smag
Store leftover pide in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or until warmed through.