Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, January 30, 2013

Pocket Pide

(Cep Pide)

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Pocket Pide
Pizza dough, divided in egg size balls
Sesame seeds
Olive oil

Cover the dough with the clean kitchen towel and leave at room temperature for about 30 minutes. Break the egg size ball from the dough. Do not knead the dough! Gently flat it with your hands, do not press or punch! Do not use roller! Flour your hands, start to larger it. I use back side of my hands and fingers to stretch the dough. Spread a little bit oil to keep the sesame seeds on top.

Preheat the oven to 500 F (260 C) at least 15 minutes before you start baking. Leave the tray in the oven to warm up.

Place the flatten dough on the parchment paper. Place them on the hot tray, start baking. The baking takes for about 10 minutes. You will see the dough will slowly puff.

Fill the inside of the pide what ever you like....I grilled Turkish Sujuk and Pastrami and filled the Pocket Pide's and Romain Salad together. I served this delicious sandwich with Cottage Cheese Salad by the side:)

You can also fill the pocket with various ingredients to form a sandwich, with Beef or Chicken Döner, Köfte, Grilled Köfte, Chicken Köfte or Fish, Chicken Salad with Mayo, Zucchini Fritter.....:)



At 3:17 PM, Anonymous Anonymous said...

Well done. Is it a balloon bread?

At 7:58 PM, Blogger Binnur said...

Thank you:) No, it is not:)


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