Turkish pizza-type tastiness – and the best Sunday supper you’ll ever eat. Fillings/toppings can be whatever you like, but I love using the one from a spanakopita. The world is your oyster (but maybe don’t top with oysters?) Makes 6 pides.
- 600g strong bread flour
- 1 tbsp golden caster sugar
- 1 tsp salt
- 2 tsp dried yeast
- 1 tbsp extra virgin olive oil
- 350ml lukewarm water
- Mix the dry ingredients together in a big bowl, and the wet ingredients together in a jug
- Make a well in the centre of the dry ingredients and pour in the wet
- Combine to form a dough and knead for 5 mins until smooth
- Form into a ball
- Clean the big bowl and lightly oil the inner surface
- Pop the dough into the bowl, cover with clingfilm and prove for at least an hour in a warm place until risen to twice the size
- Preheat oven to 220C fan (240C)
- Divide the dough into 6 and roll each one out into a thin rectangle approx 40x15cm
- Spread over the filling, leaving a 3cm border
- Fold up the sides and twist together the ends to make a boat shape
- Bake on a preheated baking sheet for 12-14 mins until brown and toasty
Sophie cooks 