Recipe

Basic pide with four toppings

  • 30 mins cooking
  • Serves 6
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Make our basic pide dough and then choose which topping you would like on it. For a pide party, quadruple the dough and make all four toppings.
Looking for more Middle Eastern recipes?

Ingredients

Basic pide dough
  • 1 teaspoon (4g) dried yeast
  • 1 teaspoon caster sugar
  • 2 tablespoons warm milk
  • 2/3 cup (180ml) warm water
  • 2 cups (300g) plain flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
Egg & cheese
  • 3 eggs
  • 90 grams haloumi, grated coarsely
  • 1 green onion, chopped coarsely
Lamb & tomato
  • 1 tablespoon olive oil
  • 1 medium onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 300 grams minced lamb
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 tablespoon chopped fresh coriander
  • 250 grams cherry tomatoes, cut into thin wedges
Spinach & fetta
  • 300 grams spinach
  • 100 grams fetta, crumbled
  • 90 grams haloumi, grated coarsely
Pumpkin & fetta
  • 200 grams chopped pumpkin
  • 100 grams fetta, chopped
  • ½ cup (50g) coarsely grated mozzarella
  • 1 tablespoon chopped fresh flat-leaf parsley

Method

Basic pide
  • 1
    Combine yeast, sugar, milk and the water in a jug; stand in a warm place until mixture is frothy.
  • 2
    Place ½ cup flour in a bowl; whisk in yeast mixture. Cover; stand in a warm place for 1 hour or until the mixture becomes a little more frothy.
  • 3
    Stir remaining flour and salt into yeast mixture with oil. Knead dough on a floured surface until smooth. Place in an oiled bowl, cover; stand in a warm place for 1 hour.
  • 4
    Divide dough into 3 pieces; roll each piece into a 12cm x 30cm rectangle. Choose a topping; cook as directed.
Egg & cheese
  • 5
    Preheat oven to 240°C/475°F. Heat oven trays in oven for 3 minutes. Place pide dough pieces on hot trays; bake for 5 minutes. Remove from oven and press centre of pide down to flatten.
  • 6
    Whisk eggs, cheese and onion in a large jug. Pour into depression in pide. Bake 10 minutes or until set. Serve with lemon wedges and extra green onion.
Lamb & tomato
  • 7
    Preheat oven to 240°C.
  • 8
    Heat oil in a pan; cook onion and garlic. Add lamb and spices; cook, stirring, until meat is browned. Stir in coriander; cool.
  • 9
    Spread filling across centre of each piece of pide dough, leaving a 2cm (¾-inch) border.
  • 10
    Heat oven trays for 3 minutes, place pide on trays; bake for 10 minutes. Top with tomato. Serve topped with extra coriander sprigs, if you like.
Spinach & fetta
  • 11
    Preheat oven to 240°C.
  • 12
    Boil, steam or microwave spinach until wilted. Cool under cold running water, drain then squeeze out excess water; shred spinach finely.
  • 13
    Combine spinach and cheeses in a medium bowl. Spread filling across centre of each piece of pide dough, leaving a 2cm border.
  • 14
    Heat oven trays for 3 minutes, place pide on trays; bake for
    15 minutes.
Pumpkin & fetta
  • 15
    Preheat oven to 240°C.
  • 16
    Boil, steam or microwave pumpkin until tender; drain, cool.
  • 17
    Combine pumpkin and cheeses in a bowl. Spread filling across centre of each piece of pide dough, leaving a 2cm border.
  • 18
    Heat oven trays for 3 minutes, place pide on trays; bake for 15 minutes. Serve topped with parsley.

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