Turkish bread (Pide) from Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads by Anissa Helou

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Notes about this recipe

  • MyKitchenInHalfCups on May 12, 2026

    True to form I changed flours. I used 114 g spelt, 156 g rye and 151 g AP; added extra water to make a more supple dough, will add even more next time-needed because I used whole grains. I also brushed the top with olive oil, minced garlic and rosemary-will not use minced garlic again as it burns. Did brush edge with the egg wash. Divided the dough into two to give one away. Mine made a lovely sandwich.

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