Pide dough from Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea (page 63) by John Gregory-Smith

  • caster sugar
  • fast-action dried yeast
  • farina 00

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on January 08, 2018

    A very forgiving dough- once made can be covered and used over the course of a few days. It doesn’t rise as quickly as the recipe suggests though.

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