Bread and meat , ohhh and cheese and some sea salt and herbs aplenty.
What more can a man ask for?
Or a woman, for that matter.
Well this woman fears the butter. Because it slides down her throat and settles coyly on her hips...where it is so not welcome anymore.
So she avoids it all together.
She just takes a bite...every little while.
Ok , enough of that silly third person nonsense. I remember my French professor tell us about this actor who spoke of himself in third person. Alain Delon.
He is quite a dish. He'd be forgiven murder..if I were the Jury...
Unfortunately, I am not.
And I must refrain from following in his footsteps.
But , back to the butter ,or not.
So this is Pide.(Pee-dah) that I found on Pinterest. And then on an Aussie food show.
So I had to try it out.
Boat pizza. The original bread is looooong and just folded on the sides. But as my oven will not accommodate that , so I found a version that shapes like this.
I also didn't use butter. And as the boys weren't in a mood for eggs sunny side up, we made Omelets.
You can make them with any bread dough, but this one is super healthy.
Turkish Pide Bread -Boat Pizza Wholewheat and Healthy
1 cup All purpose flour or maida
1 and 1/2 cups whole wheat flour or atta
2 tsp instant dry yeast
1 tbsp sugar
1 tsp salt
1 and 1/4- 1/2 cup warm water
Oil to grease the bowl
Grated mozzarella and cheddar cheese
Oregano, red chilli flakes and sea salt to taste
1 cup prepared lamb mince or soya nuggets mince
3 -4 eggs
Mix the flours sugar and salt and add the yeast on the side of the sugar.
Knead the dough ,stretching and scraping back the dough. I love doing the slap and bang techniques.
Just incase you were interested, my daily help was playing truant... so thus the anger and force.
You can do this or use a stand mixer. But its therapeutic. Mind you.
Grease the bowl and let the beaten dough rest an hour or two. Once the dough has doubled, degas by punching it down . Cut into 4 pieces and cover three.
Roll out one into a circle 1/4 inch thin and begin rolling the sides.
Roll half and come towards the centre. Do the same to the other half.
Lift and place on cookie sheet or baking tray lined with parchment paper.
Now pinch and twist the edges together. Open out the centre to make the boat.
Repeat with the other three balls of dough.
Now brush butter if you will...
I brushed 1 beaten egg all over.
Evenly spreading the mince. We kept one without mince. The mince will stay in.
Sprinkle the cheese mix and make a small well in the middle of the filling for the egg.
Lay the sliced tomatoes over and sprinkle the herbs and salt. Preheat your oven to 230C. In about 15 minutes, your pide will be ready... just by the time your oven preheats.
If you like your eggs well done..this is the time to crack the eggs in the centre. We beat the eggs up.. so the centre was all set like a frittata.
If you like eggs runny, bake the pide and take them.out after 5 minutes, place the egg into the pide and place into the oven.
Slide the pide tray and reduce the oven temperature to 200C.
The idea being that you can dip the edges into the runny yolk.
Mumbai is not cold enough for runny yolks.
So in for 9-10 minutes and the top broiled just for one minute.
We used primarily cheddar...so we don't have the gooeyness of stringy mozzarella.
You can skip the mince, but the cheese and yolks are a must to make a pide.
We sliced them at a slant...
Just like that.
The leftovers made yummy breakfast the next day.
I read references to this in some old book I had read a long time ago. Mad when the Turk Aussie chef brought his version on tv... I read some more. This is an extract from an article that appeared in the telegraph,UK.
|Image Telegraph UK|
This is what they made. Pretty darn close...
So try out something new tonight.Make a Pide. And pronounce it Pee-dah.
So what are you baking today???