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I made this two days ago. My husband loved it. I did the meat filling with some leftover tomato sauce that I had, though I made sure to cook it long enough so it wasn’t runny. I’ll be making this again.
Thanks for showing people how amazing pide is! There are, also, many varieties of khachapouri - the one you refer to is the Ajarian one. Many of them very different from each other. I hope you'll cover some cool khachapouri, too! And not just Ajarian. Achma is as amazing, for example.
Hi Charlie! U don't know about the UK but here in the Netherlands we don't call pide turkish pizza, in fact pide is hardly served anywhere in the kebab or shawarma joints we have. What we consider to be turkish pizza is the Lahmacun which is also somewhat of a strange name because Lahmacun is more like a tortilla wrap / pancake topped with a spicy lamb mince all baked together to make the mince adhere to the wrap / pancake. This recipe otherwise looks delicious, will have to give this a go!
Hi Charlie, just some quick feedback. I didnt have any yoghurt but had some fresh cream so used that instead, it seemed to work quite fine although I may use a wee more flour (as suggested on yoiur website) next time as it was a very pliable dough but all in all so easy and will be a goto for me albeit next time will try with the yoghurt. Not sure if this is a thing in Turkey or Europe but here in Australia any time I buy pide, they always serve it with lemon to squeeze the juice on and I can assure you it makes them even more special. Also I suspect that making a batch of El Paso mince (ie for tacos) might do really well in the pide canoe. Keep smiling.
Baked a double batch of smaller Pide (for a total of 12 - 6 with cheese). Sharing at the office for lunch today, along with your baguette recipe was Ham & Cheese sandwiches). Everyone is loving both the Pide and Baguettes for lunch today - Photos have been posted. #212 You do know I had to look up the term "Moreish" - I wasn't sure if it referred to a small European country or what.. and now I know: "causing a desire for more" and it truly does!! 🤩🤩
The only reason you need to use egg and yogurt is to prevent the dough from drying out in the oven, since homeoven will not go above 250 degree it will take longer to bake. in other words if you have wood fire oven or pizza oven then you don't need it.
I seem to remember you're in the UK. When I lived there, I noticed that a lot of the corner stores have a surprisingly diverse assortment of sheep's cheeses for sale. Although you probably aren't going to find the exact cheese, a sheep's kaskaval is going to be a pretty large upgrade compared to supermarket cow's milk low moisture mozzarella.
Yogurt for lactic acid to cut the proteins in the gluten into smaller chains. We need to get chain baker making home made buttermilk. It’s simply the same starter they make sour cream from or yogurt from. The sour cream strains are usually bred to ferment at room temperature while yogurt strains are bred to ferment at higher temperature so getting a sour cream starter going makes sense. Just mix whey or sour cream or existing buttermilk or a freeze dried buttermilk starter into whole milk. A half gallon is a good size to make if you start to bake everything with buttermilk. It’s a sweet and tart thickened whole milk sweeter than yogurt but still with the lactic acid. It won’t just cut proteins in flour for baked goods from buttermilk scones / biscuits / breads but it will also remove fishy smell and flavors from fish, remove gamey smell and taste from game meat or liver and of course makes a tasty drink. Easiest thing to make. Use an almost empty container of buttermilk and pour in new whole milk. Milk is already pasteurized so you can skip that step in the process. Let it sit out in room temperature for a day to day and a half and taste. Once it reaches the level of tartness you prefer you can then refrigerate until used. Once nearly empty pour in new fresh whole milk and let it sit outside in room temperature for a day to day and half then refrigerate your new batch. It takes this much time to clabber your whole milk. But if you have a colder house or room it can take longer up to three days or so. Warmer of course takes less time to clabber the milk. Baking and cooking with cultured milk/clabbered milk/buttermilk is a joy. Buttermilk pancakes anyone? Before use just shake the container well to blend it together again. You won’t be adding chemical additives in commercial buttermilk to keep it homogenized while on the shelf so shaking before using is the old fashioned way. Now to try some of this pide with my home made buttermilk! - to can use a clean mason jar if you want to clabber your whole milk in that instead. 1/2 gallon is the most common size sold here but do you end up baking and cooking and drinking it a lot you can start making it by the gallon.
Thanks for the comprehensive overview! Here's a video in which I tested various milk products btw ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--3zDtd5lYDc.html the acidity of yogurt, buttermilk, and sour cream tighten the gluten. The use of those ingredients allows for higher hydration.
So perfect!! And we're so happy with the option to ferment at room temperature! thank you so much ..., many thanks also from my daughter to you for the great Turkish pizza
Listen, man. I have to express my frustrations with this video. Because of learning what a pide is, I have to tried to make every meal into a pide of some short. As I’m finishing my breakfast pide with anticipation to make my lunch pide, I will be preparing a pork butt for my dinner pide. I will be emailing you the invoice for my noom membership. Thank you.
Very comprehensive Pide guide but I will say that my mother taught me to fill the Pide directly on the work surface. This is also how traditional turkish bakers do it. After folding and tucking edges you literally pick up both ends carefully with both palms and then transfer it to the baking surface and while carefully pulling in both directions whilst gently slapping the underside on the tray you can get the nice consistent shape. That being said, your Pides look fantastic.
Vegan lady....lol im gonna have to try this without the egg ( i can sub some extra butter in the dough and not use anything in meat mixture for my vegan crumble already holds together nicely on it's own) , with vegan cheez, i can use vegan yogurt i make myself and vegan crumble v(m)eat i make myself also. looks delicious, im glad that i can veganize most of the recipes you share with us, that's awesome....
I used to see these at my local Turkish bakery in Amsterdam. To be honest, I never trusted it - looked a bit dodgy. But that says more about the bakery. Gonna totally try this! You could almost do a Shakshuka thing with this - make one big mammoth dish complete with tahin and fresh coriander! oooooh! Inspired! 😂👍🏻 [edit] PS. I reckon if I make a mammoth thing I'd need to assemble on the baking dish, no? And could you bastardise this and make a sweet version (replace a bit of the salt with sugar, of course)? I think they'd look beautiful with a creme pat or a sweet chocolate nut paste, fresh fruit and creme fraîche.
The bigger it gets the more difficult it is to move around for sure 😅 yeah the possible adjustments are infinite as long as you don't have to impress any Turks. 😄
What about a video on cold bulking no-knead sourdough? I understand all of the principles that you have taught over the years. Still, new fans as well as old love a good demonstration from you. It's nice to experience the evolution of your technique and video editing. Thank you for all of lessons. They're invaluable.
My starter has been sitting in the fridge for months the poor thing. But I'm not ready to bring it out yet. Got some rye baking to explore first. Perhaps we'll make a rye starter too.
@@ChainBakeri respect that. My starter was in the same boat. I got it out for the summer and brought it back to full power recently. Rye bread is even better in my book.
Please answer meee lol. I want to make a flatbread that's high in fiber, protein and low in carbs. I was thinking of using almond flour or almond meal. Any thoughts??
Thank you Charlie for this extremely tasty looking recipe, but being Turkish I can say that the whole deal of pide is to make it as thin as possible to achieve crispiness all around. A pide master would use one third, or even one quarter of the dough you are using for one with the same surface area of course. Still it was a nice addition to your list of world cuisine. ❤🙏
Mr. Chain Baker. Thanks a lot for the recipe. I tried it today with whole wheat grain and without bell peppers. It worked perfectly. Although, I burnt the second one because it was to bake for 15 minutes which made me to think it probably would get dry otherwise as my oven has a bottom heating element and gas pressure is too low so I put it directly above the bottom and had to eat the burnt one. Anyways the recipe is very good. Enjoyed making it.
I was able to freeze the oval-shaped ready-rolled dough by placing it on a large tray in the freezer. Once solid I took out the tray and treated it like any frozen pizza (which I'll never have to eat again, in part thanks to this channel), baking it a couple of days later.
@@ChainBaker thanks so much for your quick response! My cousin has moved to Türkiye from the US and loves it there. I can’t wait to show her that I can make Pide! Love your channel and wonderfully clear videos!
I will stick to the original recipe then. Ty! I love your mindful approach to the recipe videos, it helps me to zoom in and out of the overall process.@@ChainBaker
This was a great aromatic and tasty result. Almost better than my local turkish shops (they have better ovens of course) I don't know how they do it, but the seasoning is a bit different. I can recommend cheese and sucuk (a garlic laden turkish sausage, it's fantastic) as a topping. Making the dough wasn't fun though, egg, oil AND joghurt resulted in the stickiest dough I have worked with. Next time I will lower the hydration as the protein content of my flour is 11%. Is the 13% protein flour you use considered whole grain?
