Can be used to make Turkish pide if you add toppings before baking.
Ingredients
Sponge
- 8 teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water
- 1 cup all-purpose flour
Dough
- 7 cups all-purpose flour
- 2 cups lukewarm water
- 2 tablespoons lukewarm water
- 6 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon butter, or as needed
Directions
Step 1
Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
Step 2
Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
Step 3
Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
Step 4
Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
Step 5
Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
Step 6
Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
Step 7
Bake in the preheated oven until puffed up and golden, about 10 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 40 | |
Calories 113 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat0g | 2% |
Cholesterol0mg | 0% |
Sodium119mg | 5% |
Total Carbohydrate20g | 7% |
Dietary Fiber1g | 3% |
Total Sugars0g | |
Protein3g | |
Calcium5mg | 0% |
Iron1mg | 7% |
Potassium43mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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