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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 2 t
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
dough
- 500 gall-purpose flour
- 250 mlwater, warm
- 7 gactive dry yeast
- 1 tlsugar
- 1 tlsalt
- 2 rklolive oil
topping
- 200 gsucuk, thinly sliced
- 150 gmozzarella cheese, shredded
- 1 kpltomato, thinly sliced
- 0,5 kplgreen bell pepper, thinly sliced
for brushing
- 1 kplegg, beaten
- 1 rklbutter, melted
garnish
- 2 rklparsley, fresh, chopped(valinnainen)
Välineet
pastry brush · rolling pin · plastic wrap · large bowl · baking sheet · parchment paper · measuring cups and spoons · stand mixer (optional)
Valmistusohje
Vaihe vaiheelta
- 1
In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Noin 10 min
Kokin vinkki: 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.
Noin 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.
Noin 10 min
Kokin vinkki: 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.
Noin 1 t
Kokin vinkki: 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.
Noin 15 min
- 6
Once the dough has risen, punch it down gently and divide it into 4 equal portions.
Noin 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.
Noin 8 min
Kokin vinkki: Try to keep the edges slightly thicker than the center.
- 8
Transfer the rolled dough ovals to the prepared baking sheet.
Noin 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.
Noin 5 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: Ensure the ends are securely pinched to prevent the filling from spilling.
- 11
Brush the exposed dough edges with the beaten egg.
Noin 1 min
Kokin vinkki: 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.
Noin 15 min
Kokin vinkki: 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.
Noin 1 min
- 14
Garnish with fresh chopped parsley, if desired, and serve immediately.
Noin 1 min
Säilytä hyvänä
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.