4 ways with PIDE

Make our basic dough and then choose from four toppings to make the perfect pide.

- OLIVIA BLACKMORE

Basic pide dough

PREP TIME 30 MINUTES (+ STANDING)

1 teaspoon (4g) dried yeast

1 teaspoon caster sugar

2 tablespoons warm milk

⅔ cup (180ml) warm water

2 cups (300g) plain flour

1 teaspoon salt

1 tablespoon extra virgin olive oil

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.

Test Kitchen notes

For a pide party, quadruple the dough and make all four toppings.

No.1

Pumpkin & fetta