Saturday, July 2, 2011
Turkish Pide , garlic flavored
This recipe is for anyone who loves Garlic Bread. It can be eaten as is, warm, or filled like a sandwich. It is made in the TMX except for the final shaping. It has a light crunchy crust with a soft interior.
For the dough.
7g. instant yeast
350 mls. warm milk
450 gs. Bread flour
1 teaspoon of salt and 1 teaspoon of sugar. (I used bread mix so didn't add these.)
1 Tablespoon of good olive oil.
For the topping.
6 cloves of garlic
1/2 cup of olive oil
Zap in TMX to make an oily paste. This can be done in bowl when dough is resting for 15 mins.
Set oven at 230C, place dish of water in bottom of oven.
Mix all dough ingredients together in TMX and knead for 5 mins.
Leave in bowl and set in warm place to double. I will fill the bowl.
Will take about 30 mins.
Place bowl back on TMX and knead for 2 mins.
Turn out on to lightly floured silmat. It is very sticky and floured hands necessary.
Knead lightly and divide into 2 balls. leave on bench for 15 mins. covered with damp towel.
Prepare oven sheet with non stick mat.
stretch and pull dough as long and thin as possible.
Brush with 1/4 of garlic oil
Draw a sharp knife down the length of the flattened bread, cutting almost through.
Repeat with other ball of dough.
Leave to rise for 30 min. in a warm spot. covered with a damp cloth.
Place in hot oven and bake for 15 to 20 mins. It should be lightly browned on the top.
When cooked , remove from oven and brush both breads with remaining garlic oil.
Both should fit on the one oven sheet.
This can be made without the Garlic oil, just brush with an egg wash.