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Turkish Pide

This vegan twist on a traditional Turkish Pide bread comes from none other than ambassador Julian Guy (@pizzaislovely). Expect delightfully light and fluffy dough, glazed with a sweet, sesame and nigella seed crust. Dip, stuff, or tear – Pide can be used for a multitude of dishes. Our recommendation follows a tradition Berlin-esque Döner Kebab, with pickled cabbage, tahini, garlic and chili. 

Equipment
Cast Iron Skillet Pan

Ingredients
520g (18.3oz) bread flour
375g (13.2oz) warm water
7g (1 ½ tsp) instant dried yeast
1tsp caster sugar
2tsp fine sea salt
1tbsp extra virgin olive oil
1tsp vegan honey or agave or golden syrup
1tbsp plant milk
1tsp nigella seeds
4tsp sesame seeds

Method
Add the olive oil to the warm water. 

In a large bowl, mix the flour, yeast, sugar and salt together with a metal spoon. Make a well in the mix and pour the water and oil mix into the centre. Use the metal spoon to create a shaggy, wet-looking dough. Cover with a tea towel and leave to rest for 30 minutes. 

With wet hands, transfer the dough to a floured work surface and begin to work the dough until it starts to come together as a slightly sticky ball. Using a dough cutter helps to form the shape. Set aside while you prepare the pan.

Lightly oil your Cast Iron Skillet Pan. Line the bottom with oiled parchment paper.  Transfer the dough ball to the pan and rub the surface of the dough with olive oil. Cover and leave for a further 45 minutes, or until the dough relaxes to the corners of the pan, and has visibly expanded.

In a bowl, warm the honey/syrup in the microwave for 5-10 seconds, then stir in the plant milk until dissolved. Measure the seeds in a separate small bowl and set aside.

Gently apply the milk wash over the surface of the dough with your fingers or a pastry brush, then sprinkle the seeds evenly over the top. With oiled fingers, firmly dimple the dough to the bottom. This evens the bread out, and helps create larger surface bubbles. Cover with a sheet of kitchen foil and crimp the sides to hold it in place.

Fire up your Ooni pizza oven. Aim for 320˚C (608˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Place the pan near the mouth of the oven and immediately turn the flame down to low. Turn the pan about 10 degrees every minute to ensure an even bake. 

After 15-18 minutes, remove from the oven and carefully turn the bread upside down on a cooling rack and let it fall out completely. Tap the bottom and check you have a nice hollow sound, indicating that it’s baked through. If not, pop back in the pan and bake for a little longer.

Once fully cooked, wrap the hot bread in a clean tea towel and leave it to cool for at least 10 minutes, this will ensure a nice soft crust.

Serve warm, or keep wrapped up for later. Slice and enjoy – perfect for dipping, stuffing, tearing, kebabs and more! For an authentic Berlin-esque Döner Kebab, stuff with pickled red cabbage, tahini sauce, chilli sauce, garlic sauce, and pickled chilli. 

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