Turkish Pide(with olive oil and zaatar)
Soft and fluffy Turkish flatbread topped with olive oil and zaatar seasoning. Pan fried to perfection!
- 4 1/2 tsp instant or active yeast
- 1 TBSP sugar
- 2 1/4 cup warm water
- 200 gram yogurt (4 TBSP)
- 1 TBSP oil
- 1 tsp salt
- 1 kilo flour(7 cups)
- 6 TBSP olive oil
- 4 TBSP zaatar
To the bowl of a stand mixer or a large bowl, add yeast, sugar, and water. Let sit until the yeast is frothy and bubbly- about 5 minutes.
To the yeast, add yogurt and oil and mix to combine. Add salt and half of the flour. Mix well. Continue adding flour one cup at a time, mixing after each addition.
Cover and Rest
Once all the flour is added and the dough is smooth, drizzle a bit of olive oil over the dough and spread it over with your fingers to coat all the top of the dough. Push your hands(now oiled), under all sides of the dough to oil it all around.
Cover with plastic wrap or a kitchen towel and let rest for one hour. The dough will just about double in size.
Divide the dough into 8 roughly equal pieces. Place them on a baking tray fitted with parchment paper or a non stick mat.
Cover again and let rest another 20 minutes. Cover the balls completly so they dont dry out.
Top and Fry
Add the olive oil and zaatar topping to a small bowl and mix to combine.
Working one at a time, add a tablespoon of the topping mixture to the centre of a ball of dough and dimple the top with your fingertips(or use your knuckles if you have long nails!).
Heat about 1/2-1 Tablespoon of oil in a skillet or heavy bottomed pan(you want the oil to lightly coat the bottom of the pan, so if the pan is larger use around 1 Tablespoon). Once it's nice and hot, add the Pide, zaatar side up. Cover with a lid (or aluminum foil) and cook for one minute. Flip, cover the pan again, and cook the second side for another minute to a minute and a half. It's important to cover the pan so the sides of the Pide cook.
TIP: I like to do a test run with the first Pide and time it so i know exactly how long it needs to cook. Mine took exactly a minute on each side, cooked in a 10 inch Lodge cast iron skillet. Yours might need a little extra time depending on your pan and how hot it gets.
Serve hot or at room temperature. Store in an airtight container on the counter.