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Turkish Flatbread (Pide)
Mysterygirl · food.com · 2003 · Original
Pideinferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Pide style, 73% hydration: wetter than 67% of the 1,480 doughs that parse.
Pide (Turkey): boat-shaped Turkish flatbread with pinched rim, filled with minced meat, cheese or egg
Tradition: 58 to 66% hydration (this recipe: 73%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
507g
Water
371g
Hydration
73.1%
Salt
1.2%
Yeast
2.37%
Oil
8.0%
Sauce
n/a
Cheese
n/a
Dough weight
938g
Process
Bake temp
n/a
Bake time
5 to 6 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- yeastactive dry yeast4 tsp · 12g
- sugarsugar1/2 tsp · 2.1g
- waterwater1/2 cup · 119g
- flourunbleached all-purpose flour1/2 cup · 62.5g
- flourbread flour3 1/2 cup · 445g
- saltsalt1 tsp · 6g
- oilolive oil3 tbsp · 40.8g
- waterlukewarm water1 cup · 237g
Keep exploring
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Do something with it
- Scale this doughStart from 73% hydration and 1.2% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 73% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pide group marked.
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