Can be used to make Turkish pide if you add toppings before baking.

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
2 hrs 10 mins
total:
2 hrs 50 mins
Servings:
40
Yield:
40 small flatbreads
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Sponge:
Dough:

Directions

Instructions Checklist
  • Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.

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  • Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.

  • Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.

  • Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.

  • Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.

  • Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.

  • Bake in the preheated oven until puffed up and golden, about 10 minutes.

Nutrition Facts

113 calories; protein 2.9g 6% DV; carbohydrates 19.5g 6% DV; fat 2.4g 4% DV; cholesterol 0.3mg; sodium 118.5mg 5% DV. Full Nutrition
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