7 gr active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water
~2 1/4 cup all purpose flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil
28-30 slices sujuk
3/4 cup kashar or mozzarella cheese, grated
1 tomato, peeled, sliced
1 cubanelle pepper, seeds discarded, sliced in 8
1 tbsp yogurt mixed with 2 tbsp water
In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.
In a large bowl, sift the flour and salt. Add in the bubbly yeast mixture, 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and turn it upside down so the olive oil is absorbed all around. Then cover with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.
Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 equal pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten the dough first, then use a roller give each a long oval shape. Sprinkle the grated cheese on top. Place sujuk and tomato slices. Then arrange 2 slices of pepper on top (picture). Fold the long sides towards the inside, then twist the ends to give a boat shape (picture).
Place parchment paper on an oven tray, then arrange the dough pieces on it. Brush some yogurt mixture along the edges.
Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 15 minutes. Take it out of the oven and immediately brush butter or olive oil on the edges.
Serve with Ayran or Turkish Tea, parsley, red or white onion on the side.
4 Sujuk Pide.