Nutrition per portion
Turkish pide with tomato and feta is a bit like a pizza – perfect for a Friday night supper with friends. You might be used to topping your dough with tomatoes, mozzarella and basil, but a Turkish pide takes things in a new direction by using fragrant Middle Eastern flavours.
- 500g strong white bread flour
- 1½tbsp instant dried yeast
- 2tsp sea salt
- 1tsp sugar
- 275-300ml lukewarm water
- 25ml olive oil
- 60ml olive oil, plus extra for brushing for the topping
- 2tbsp olive oil
- 2 large onions, sliced
- 400g can plum tomatoes, drained
- 200g feta cheese
- 2tsp dried oregano
- fresh oregano, to serve
To make the bread dough, it’s easy if you have a mixer with a dough hook or if not, by hand, which will take a bit longer but will give your arms a good workout! Mix the flour, yeast, salt and sugar together. Mix in the water and oil – add the lesser amount of water until it comes together but you may need a little more depending on the flour, then knead in the mixer for about 10 mins until you have a soft, springy dough. Put into an oiled bowl and cover with oiled clingfilm (or it will stick), and leave to rise until doubled in size.
Meanwhile, heat the 2tbsp oil gently in a large sauté pan and cook the onions for 30 mins or until softened and lightly caramelised. Heat the oven to 200C. Lightly tear apart the drained plum tomatoes with your hands. Divide the dough into 4 pieces. Roll each piece out to an oval shape, about 20cm at its longest point. Divide the tomatoes, caramelised onions, feta cheese and oregano between the bases. Twist each end and tuck up the sides to make a boat shape to hold the filling. Drizzle with a little extra olive oil, season well with salt and pepper and bake for 15-18 mins until golden brown and cooked through. Serve warm with a green salad.