This is my version of a pastry that I recently enjoyed at a bakery near my apartment in Istanbul. It looks like Turkish pide, but I made it with poğaça dough, which is a more crumbly, buttery kind of pastry dough than what would be used in a traditional pide. I made it with a nutritious mix of rye and whole wheat flour instead of the typical plain white flour found in bakeries.
The dough is folded in a special way, so be sure to check the pictures below the recipe! This recipe makes 8 pastries (they are about the size of a hand), so if you have extras, definitely freeze them to enjoy at another time!
Makes 8 pastries
50 mL warm water
1 packet active dry yeast (10 grams)
⅓ cup butter, softened (75 grams)
¼ cup plain full-fat yogurt (75 grams)
⅛ cup olive oil (35 grams)
2 large eggs
1 teaspoon salt
330 grams rye flour + extra for dusting work surface
75 grams whole wheat flour
120 grams Turkish kaşar cheese (substitute with mild cheddar)
1 medium tomato
2 long green peppers
For glazing tops:
1 egg yolk
1 egg-yolk-sized spoon of yogurt
- Dissolve yeast in warm water.
- In a medium-sized bowl, whisk butter, yogurt, olive oil, and eggs.
- Add yeast to the bowl and stir to combine.
- Slowly add rye and whole wheat flour to the wet ingredients, about 100 grams at a time. Mix until a soft dough forms, then knead the dough on a floured surface for 3-4 minutes.
- Return dough to bowl and cover with a towel. Leave in a warm place to rise for about 1 hour. When it is cold in my house, I usually turn on my oven for 2-3 minutes to create a kind of “proof-box”, then put my dough inside to rise. Just remember not to leave the oven on!
- While dough is rising, prepare the tomato and peppers. Slice peppers in half along the short end, then in half again along the long end (you will end up with 4 strips). Slice tomatoes in half from top to bottom, then place flat end of tomato on cutting board and cut long-ways into 4-5 slices per half- see pictures!
- Preheat the oven to 360 degrees F (180 degrees C).
- Turn dough onto floured surface and split into 8 equally sized pieces (about 90 grams per piece).
- Roll out each piece of dough into an oval. Using a sharp knife, cut through the dough about ½ inch from the edge on both long ends (but leave about 1 inch on both short ends)- see pictures for better explanation!
- Place about 15 grams of shredded cheese in the middle of the dough, then fold the edges of dough over each other. Place a slice of tomato and green pepper on top of each one. Continue until you have used all of the dough.
- Transfer pastries to parchment lined baking sheet. Make glaze by whisking together egg yolk and yogurt, then brush over the dough.
- Place in middle of oven and cook for 20-25 minutes, until crust is golden-brown and cheese has formed brown bubbles. Serve warm or at room temperature. You can freeze any extras!