Turkish Pide Dough with Olive Oil
A soft, elastic dough for Turkish pides and flatbreads using strong bread flour and '00' flour with a yeast starter. The dough requires two rises: an initial bulk fermentation after mixing, then individual ball resting before shaping into pides, pizzas, or flatbreads.
Ingredients
Instructions
- 1
Combine yeast, warm water, and honey in a bowl and whisk to dissolve the yeast. Set aside for 10 minutes until the mixture starts to bubble and foam. Discard and start with fresh yeast if no bubbling occurs.
- 2
Add flours and salt to a stand mixer fitted with a dough hook. Add oil and cold water, then run on lowest speed for about 1 minute.
- 3
Pour in the yeast mixture and mix for 5-7 minutes until the dough comes together as a smooth, soft mass. Add more flour if the dough feels too sticky.
- 4
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and rest for 1 to 1.5 hours until roughly doubled in size.
- 5
Turn the dough onto a lightly floured surface and knead for 2-3 minutes. Form into 3 equal balls.
- 6
Place the balls on a lightly oiled tray, spacing them 5-2 ¾" apart. Double-wrap loosely with cling film and let rise for 1-2 hours until roughly doubled.
- 7
The dough is ready to shape as pides, flatbreads, or pizzas.
Tips
If the yeast starter does not bubble and foam within 10 minutes, the yeast is dead and must be discarded.
The dough should be soft but not sticky; add flour incrementally if needed during mixing.
Spacing dough balls 5-7cm apart on the tray allows room for even rising.
Good to Know
Cover shaped dough balls with cling film and refrigerate up to 8 hours; allow to return to room temperature and complete final rise before shaping.
Prepare through step 5 and refrigerate for up to 8 hours. Remove from refrigeration 30 minutes before final rise.
Common Mistakes
Do not skip the 10-minute yeast activation; this ensures the starter is active and will properly leaven the dough.
Do not overmix after adding the yeast mixture; 5-7 minutes on lowest speed prevents overdeveloping and toughening the dough.
Do not skip the lightly oiled surface; this prevents sticking during bulk fermentation and shaping.
Substitutions
will produce less chewy pide