Oval flat breads with cheese, peppers, onion and spinach – Peynirli, Sebzeli Pide

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Oval flat breads with cheese, peppers, onion and spinach – Peynirli, Sebzeli Pide

Pide, oval flat breads with toppings, is our popular “fast food” in Turkey. There are pide shops called Pideci that only bake these flat breads and serve them all day long at home.

Pide is made with a wide variety of toppings from vegetables or with meats such as sucuk (Turkish spicy sausage) and pastirma, Turkish dried cured beef.  Sometimes an egg can be cracked over pide, as in some examples of Karadeniz Pidesi, from the Black Sea region. Everyone I know love the topping in this recipe; sautéed onions and pepper add a delicious sweetness.

Serves 6-8 (makes 2 pides)

For the dough:

300g/10½oz + 30ml/2 tablespoons all-purpose/plain flour

7g/1 sachet of dried yeast

240ml/8fl oz warm water

45ml/3 tablespoons olive oil

Pinch of salt

For the topping:

1 medium onion, finely chopped

200g/7oz spinach leaves, washed and pat dried

200g/7oz feta cheese, crumbled

1 red bell pepper, de-seeded and cut in half lengthways and thinly sliced

5ml/1 teaspoon red pepper flakes

15ml/1 tablespoon olive oil

Salt and freshly ground black pepper to taste 1 beaten egg + 15ml/1 tablespoon of olive oil to brush the pide

Preheat the oven to 180°C/ 350°F/Gas Mark 4

Stir in the dried yeast in a small bowl and pour in 120ml/4fl oz warm water. Dissolve the yeast in water, mixing with your fingers. Set aside for the yeast mixture to get frothy for 5 minutes.

Combine the flour and salt in a large bowl. Make a well in the middle and pour in 30ml/2 tablespoons of olive oil and the yeast mixture. Pour in the remaining warm water to the flour mixture. Draw in the flour from the sides and work the mixture into a dough. Knead for 3-5 minutes, until you reach a smooth dough. The dough gets sticky as you knead, so pour the remaining 15ml/1 tablespoon of olive oil and stir in additional 30ml/2 tablespoons of flour to help shape into a soft dough.

Place the dough in large bowl and cover with cling film/plastic wrap. Leave it in a warm place for 1 hour to double in size.

For the topping; heat 15ml/1 tablespoon of olive oil in a wide heavy pan and stir in the onions and peppers. Sauté for 3-5 minutes over a medium heat. Turn the heat off and stir in the spinach, red pepper flakes and crumbled feta cheese, combine well. Season with salt and freshly ground black pepper.

Once the dough has risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide into two pieces and roll into two balls. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20cm x 40cm/about 8in x16in, with ½ cm/ 0.2in thickness.

Line a large baking tray with baking/parchment paper and place the 2 oval flat bread dough on the tray.

Spread the filling evenly over the 2 flat breads, leaving 2cm/0.8in at the edges as a border with no filling. Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.

Beat an egg in a small bowl and mix it with 15ml/1 tablespoon of olive oil. Brush the edges of dough with this mixture. Bake for 25 minutes, until the pides are golden brown and crispy at the edges.

Cut into slices and serve warm.

Afiyet Olsun.


Source: Ozlem’s Turkish Table