Turkish Pide with Tomato and Feta Recipe
Turkish pide with tomato and feta is a bit like a pizza – perfect for a night with friends. You might be used to topping your dough with tomatoes, mozzarella and basil, but a Turkish pide takes things in a new direction by using fragrant Middle Eastern flavors.
- 500 g white bread flour
- 1½ tbsp instant dried yeast
- 2 tsp sea salt
- 1 tsp sugar
- 300 ml lukewarm water
- 85 ml olive oil plus extra for brushing for the topping
- 2 tbsp olive oil
- 2 large onions, sliced
- 400 g can plum tomatoes, drained
- 200 g feta cheese
- 2 tsp dried oregano
- fresh oregano, to serve
- To make the bread dough, it’s easy if you have a mixer with a dough hook or if not, by hand, which will take a bit longer but will give your arms a good workout!
- Mix the flour, yeast, salt and sugar together. Mix in the water and oil – add the lesser amount of water until it comes together but you may need a little more depending on the flour, then knead in the mixer for about 10 mins until you have a soft, springy dough.
- Put into an oiled bowl and cover with oiled clingfilm (or it will stick), and leave to rise until doubled in size.
- Meanwhile, heat the 2tbsp oil gently in a large sauté pan and cook the onions for 30 mins or until softened and lightly caramelised. Heat the oven to 200C.
- Lightly tear apart the drained plum tomatoes with your hands. Divide the dough into 4 pieces. Roll each piece out to an oval shape, about 20cm at its longest point.
- Divide the tomatoes, caramelised onions, feta cheese and oregano between the bases.
- Twist each end and tuck up the sides to make a boat shape to hold the filling.
- Drizzle with a little extra olive oil, season well with salt and pepper and bake for 15-18 mins until golden brown and cooked through. Serve warm with a green salad.
Calories: 839kcal | Carbohydrates: 107g | Fat: 33g | Saturated Fat: 10g
Photo credit and inspiration: Jane Curran