An easy to make Simple Yeast dough, that is versatile enough to be used as a base for Turkish Pide, Pizza, Calzones and so much more.
HEY HEY LOVELIES… I hope you missed me as mush as I have you. So enough of this Hibernation mode. I swear that is exactly what this Johannesburg Winter has cast upon me. But let’s take it as a break away from social media, which has been proven to be ‘healthy and beneficial’ right😋. After a little getaway recently, to my most favourite place on earth, The Kruger National Park, I am once again refreshed and rearing to go. Amazing what a little Staycation can do to ones mindset hey. So let’s get writing again, and I hope this post, like all my other ones, brings you inspiration enough, to give it a try. Remember to follow me on Facebook and Instagram, and drop me your feedbacks, which I look forward to and appreciate.
The weather seems to have warmed just a tad bit on the highveld the last few days, I know…there sure is one more major cold-front that will get us before winter ends. Now who doesn’t like the aroma of fresh baking yeast breads and rolls. I know I do. Having a Good yeast dough recipe in your recipe file is a must. However, if like me, you need just a smaller amount of dough, can be a challenge. With most yeast doughs being of larger quantities, I knew I had to work on a version that is smaller, simple and just as good as the large batches.
This is a recipe I had come up with some 4-5 years ago, when I travelled to Turkey. The Turkish Pide, most especially the cheese version, had become a firm favourite of mine. Returning back home to Bahrain, Back then, I wanted to recreate those Pide I enjoyed in Turkey. So after a few trials, this Simple Yeast Dough recipe has found it’s place in my recipe archives.
What is Pide, you ask. Pronounced ‘PEE-DAY’, the Turkish Pide, is an yeast leavened flatbread, that is shaped into an Oval or ‘Boat’, with it’s centre filled with a topping before baking. Traditionally baked in a clay or stone oven, these are a must try snacks when in Turkey. Pide is often called a Turkish Pizza, and it is usually served sliced into potions with a wedge of lemon.
Recently, I whipped us up a moorish Turkish Pide for Dinner. I made use of leftover CHICKEN SHISH TAOUK, That I had pulled apart, together with grilled peppers and chunky cottage cheese. Drizzled with Yoghurt and Mint sauce from the same post… #Yummm. You may use any types of toppings you prefer. Another favourite that I enjoy is this Arabian Styled Cheese Filling for Pide … absolute bliss😍.
So get out those aprons, and let’s get baking a Simple Yeast Dough .
Happy Baking Lovelies
Looking for more topping ideas??? Then give this a try as well../
Have you tried my Pizza/Pasta Homemade Sauce recipe as yet?
OK…OK…HERE IS MY SIMPLE YEAST DOUGH RECIPE FOR YOU TO TRY OUT NEXT👍💕
SIMPLE YEAST DOUGH - PERFECT FOR TURKISH PIDE, PIZZA, CALZONES AND MUCH MORE
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
2 Cups Flour (All-Purpose of Bread flour)
1 Teaspoon Sugar
1 Teaspoon Himalayan Pink Salt (or any variety)
1 Tablespoon Dry Yeast
1/3 Cup Vegetable Oil
+/- 1 Cup Warm Milk
**You will also need 2-3 Tablespoon Melted Butter for Brushing onto Turkish Pide
~ Add all dry ingredients to a mixing bowl
~ Follow by adding the vegetable oil, and rub this into the dry ingredients
~ Make a dough using the warmed milk, adding gradually until dough binds together. Knead the dough for 3 minutes, until soft and smooth.
~ Place dough into a lightly oiled bowl, cover with Clingfilm and leave to rise in a warm spot, for 1 hour or until double in size.
~ Now your Simple Yeast Dough is ready to be used, shape as preferred and bake in a preheated 180 degrees – 190 degrees celsius oven.
NOTES BY FOODEVA MARSAY
> Remember to add milk gradually to form the dough. If too sticky, add a dusting of flour to make make for easier dough handling.
> How to shape a TURKISH PIDE
- From this batch you will get 2 large Pide or 6-8 smaller ones.
- Cut the dough in half, and then roll the cut side up, into an oval shape.
- Dust an oven sheet pan with flour, place the rolled out dough onto sheet pan.
- Brush the dough with a little melted butter, then top the centre with filling. keep the filling in along the length of the oval.
- fold over the edges of the dough, to form a ‘BOAT SHAPE’ with tapering ends that you can twist in to hold shape.
- Bake in preheated oven, for 10 minutes, remove and brush onto sides if side some of the melted butter and return to oven to further brown.
- When done, Brush on more melted butter onto a hot pide before slicing and serving.
> If you are making CALZONES, You can brush the tops of dough with an egg wash or milk.
> For PIZZA
- Roll out dough to desired thickness, and prick all over with a fork and spread on pizza sauce
- bake for 5 minutes, remove the dough and add toppings of choice.
- bake for a further 10 -12 minutes or until ready.
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