Pides are boat-shaped tarts, sometimes known as Turkish pizzas. The addition of butter to potato pide is one significant distinction from pizza. When the pie crust comes out of the oven, it is immediately covered in butter to give it a lovely gloss. At Mama Fatma, you can order all other types of pita as well as potato pita. Call us before you come, and we can reserve your place as an a la carte reservation.
What Is Potato Pide?
Pide is a flat, leavened bread that can be round or oval in shape. On this bread, you can spread cheese, bacon, eggs, or ground beef. the general name of the dish that was prepared with it; for example, pide with sweet potato, pide with cheese, or pide with minced meat. We will share the potato pide with you today.
- 6 big leeks in frying oil
- 3 peeled potatoes
- Dry oregano, 3 teaspoons
- 30 grams of sesame seeds
- 50g of melted butter
- feta or goat cheese, 100g tulum (available in Turkish stores), crumbled
- To make the dough
- 1 teaspoon of golden caster sugar, 600 grams of strong bread flour
- Fast-acting dry yeast, 7g sachet
- Extra virgin olive oil, 1 tablespoon
- The cheese sauce’s sake
- Unsalted butter, 60g
- 40g of white flour
- 500 ml of whole milk
- 60g grated pecorino or parmesan
- 80g grated halloumi
How To Make Potato Pide?
Pour the wheat flour into a bowl, then add the sugar and 1 teaspoon of salt to make the dough. Make a well in the middle, then pour the oil in after adding the yeast. Add 350–360 ml of lukewarm water gradually while combining the ingredients to make a dough. Smooth after 5 minutes of kneading. Place in the refrigerator overnight after transferring to a clean bowl and covering with a moist cloth.
Heat the oven to 240 °C or 220 °C the following day. Leeks should have the white ends left on; cut off the green ends to keep the leeks together during cooking. Clean with cold water, pat dry, and set on a baking sheet. Roast for 25 minutes, flipping once or until the exterior is completely roasted.
Melt the butter in a pot over medium heat before whisking in the flour to create the cheese sauce. A third of the milk should be added; whisk until smooth. Repeat two more times with the final two thirds. Reduce the heat all the way and simmer for 15 minutes, whisking occasionally, till it resembles double cream. Halloumi won’t melt, so whisk in both cheeses before seasoning to taste with sea salt. Place the sauce on a baking sheet, and then let it cool fully. prepared and chilled a day in advance.
A deep-fat fryer or heavy-bottomed pan should have oil that is 160°C hot. On a mandolin, cut the sweet potato into approximately 1-mm-thick slices. To get rid of extra starch, rinse in warm water, then pat dry with a towel. Fry until golden in small batches for 3 to 4 minutes. Transfer with a slotted spoon to a baking sheet that has been lined with paper towels. Use fine salt to season.
The dough is knocked back on a floured surface, rolled into a long sausage shape, and then sliced into six equal pieces to make the pides. Each piece should be rolled into a ball and covered with a wet tea towel. The dough will be extremely elastic, but it will ultimately spread out into a large oval (about 40 x 15 cm) as thick as a 50-p piece. To assemble the pide, transfer it to a baking sheet dusted with flour. Put a sixth of the sauces down the middle of the pide, leaving a 3 cm boundary. Leeks are placed on top, with sesame seeds and oregano sprinkled on top.
Canoe-style fold, leaving the filling’s center exposed. Pinch the ends to keep them from unravelling while baking, and press down on the dough to maintain its shape. Onto one of the hot oven sheets, slide the pide. Bake for 12 minutes, or until the outside is golden and crisp. Build the following one in the interim, then bake it on the other hot pan. Proceed until all the dough has been consumed, and after the pides are finished, set them aside. Once they are all baked, reheat them for two to three minutes, coat their exterior with melted butter, place a row of potatoes down the center, and top with cheese crumbles.
Potato Pide Serving Suggestions
The most consumed beverage with pita is ayran, peculiar to Turkish cuisine. Tea and ayran are consumed with many meals, as well as with pita; they are highly preferred beverages. To ensure that the baked potato cook at the same time, cut them into equal pieces. Salting potato juice expedites cooking. The baked potato should be mashed with the aid of a masher while it is still hot. Given enough time to cool, the starch in it causes it to freeze. It’s still bumpy. It would be like suggesting you mix it with dough. It is crucial for the dough’s softness that it adhere to little hands. Add less flour if it’s too sticky. There are only 110 potato calories in each 5.3-ounce serving, and they are free of sodium and cholesterol. Potato calories are effective in calculating the calories of potato pita.
How To Store Potato Pide?
Your pitas can be frozen after being thawed at room temperature and placed in freezer bags. When you’re ready to eat the pitas you have kept in the freezer, take them out and let them come to room temperature for a while before putting them in the oven to heat them up. Don’t overwork the dough. To avoid them seeming like breadcrumbs, maintain them slightly wider than usual when pushing and expanding by hand. Apply water as soon as the mortar is full and closed to prevent fermentation. It thickens and resembles bread as it ferments. They are not attractive or slender.