Hailing from the picturesque region of Trabzon in the Black Sea, Trabzon Pidesi stands out as a unique bread variant in the vast Turkish culinary landscape. Its slightly chewy texture and unique oval shape, crowned with sesame and nigella seeds, make it a must-try for bread enthusiasts. Whether you’re pairing it with a steaming cup of tea or using it to soak up rich Turkish stews, this pide will take your taste buds on a journey to the Black Sea coast.
Yield: The recipe uses 500g of flour and is divided into 4 parts, which means it produces 4 individual Trabzon Pidesi breads.
Number of Servings: This will make 4 servings, as each person would typically have one pide.
Total Preparation Time: Approximately 25 minutes.
Rising Time: 1 to 1.5 hours (This is not active cooking or prep time, but time you’ll need to account for in the process).
Cooking Time: Baking: 15-20 minutes.
Total Cooking Time: Approximately 15-20 minutes.
Total Time from Start to Finish: Without counting the rising time, the active preparation and cooking time is approximately 40-45 minutes. Including the rising time, the entire process will take about 1 hour 40 minutes to 2 hours 5 minutes.
1-Yeast Activation: In a small bowl, mix the warm water, sugar, and dry yeast. Let it sit for about 10 minutes or until it becomes frothy.
2-Dough Preparation: In a large mixing bowl, sift the flour and make a well in the center. Pour the yeast mixture and olive oil into the well. Gradually mix the ingredients until a dough begins to form.
3-Kneading: Place the dough on a floured surface and knead for about 10 minutes, or until it's smooth and elastic.
4-First Rise: Form the dough into a ball, place it back in the mixing bowl, and cover with a damp cloth. Allow it to rise in a warm place for 1-1.5 hours or until it has doubled in size.
5-Shaping: Preheat your oven to 200°C (390°F). Punch down the dough to release any air bubbles. Divide it into 4 equal parts. Using your hands, shape each part into an oval, slightly flat shape, resembling a boat.
6-Topping: Brush the surface of each pide with water. Sprinkle sesame and nigella seeds on top, pressing them lightly into the dough.
7-Baking: Place the pides on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until they are golden brown.
8-Serve: Serve the Trabzon Pidesi warm with your favorite Turkish dishes or simply with some butter and honey.
Trabzon Pidesi encapsulates the essence of the Black Sea region in every bite. Its rich flavor and unique texture make it more than just bread; it's a taste of Turkish tradition. Whether you're familiar with Turkish cuisine or a newcomer, this pide will surely become a staple in your baking repertoire.
Flour Options: While all-purpose flour is commonly used, you can experiment with a mix of whole wheat and all-purpose for a denser texture.
Consistency: Ensure the dough is neither too sticky nor too dry. Adjust with flour or water, as needed.
Freshness: Trabzon Pidesi tastes best when consumed fresh. If you need to store it, wrap it in a cloth to keep it soft.
Pairing: This pide pairs exceptionally well with Turkish white cheese (beyaz peynir) and olives.
Customization: For a twist, consider adding some dried herbs like rosemary or thyme into the dough for added flavor.