It’s not our first time making pide. It’s such a great snack that it deserves a revisit. While I’ve kept the filling as per my original recipe, I have changed the dough significantly. Instead of using water, olive oil, and egg, I decided to swap all those ingredients with yogurt. It’s such a unique bread dough ingredient. The acidity in yogurt has a tightening effect on gluten which allows us to add unreasonably large amounts of it without making the dough too wet.
This recipe has 112% yogurt. If that was water, we’d be working with batter not dough. But with yogurt it feels more like a 60% hydration dough. I also decided to substitute some whole wheat flour to improve the flavour.
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20 Comments
Mmmmmm! Great job! Definitely going to try these! Thanks again Charlie, you're an inspiration! I mention your channel to many people, I think you should have MANY more subscribers. You are doing a great service to wannabe bakers! ❤
looks amazing
Looks delicious, I was going to make pizza on Tuesday but I might give these a try instead. Have you got any recipes for chickpea flour (AKA gram flour) Charlie? I bought a bag for onion bargees, and other than those and flatbread, I can't think of any use for the rest of it. I wasn't over impressed with the flavour or texture of it as flatbread, so maybe I need to 50/50 it with wheat flour?
Do you think, given spelt's gluten issues, that yogurt might make it a little more versatile?
This is my favorite baking channel. Here in Eastern Canada we make something called Donairs…..they are kababs in Europe but with a sweet garlic sauce……gonna make this next weekend with my son but instead of pita I am gonna do this recipe. Such a great content…happy to see more and more subscribers coming your way 🎉
Puzzi
Looks delicious, will try
While living in Kuwait I use to buy Fatayers which are pretty much the same. They are shaped the same. I’ve made fatayers before but I didn’t have the proper knowledge to accomplish the task. Now I will try it again.
Bravo Charlie
Keep re-visiting these classics, please.
I'm going to try this in the pizza oven tonight.
The Pide dough was prepared yesterday afternoon and shaped/baked this afternoon – shaped six slightly smaller Pide and shared with my brother and his wife. Just as delicious as it was from Charlie's previous recipe. Thanks, Charlie for this updated/converted recipe – photos have been posted (#404/2025-12)
Who else says "until you reach the point where you started" out loud along with Charlie? 😅
Charlie can you possibly convert your Pain Rustique to No-knead, Cold Bulk ferment? Okay, I was reviewing your recipes while enjoying my morning coffee (before kitchen clean-up day). I think I can combine your process/techniques from your "Beautiful Open-Crumb 24-Hour Cold Fermented No-Knead Ciabatta Recipe" and shape as per your Pain Rustique (scoring the large loaves and spray with water prior to baking). I will start on the dough this afternoon, to plan to bake tomorrow after work. Will keep you posted on the outcome. 😊
Hey Charlie. You always get such amazing colour with your flour.
One thing I discovered recently that you may want to do an experiment for principal of baking is the following.
I used a 00 Organic flour of 11.5% Protein, mixed it and let it bulk ferment for 24 hours in the fridge and then I made my dough balls, and because I was in a rush to bake the pizza, I let them rise at room temp and then I cooked the pizza. The colour was perfect. Usually I leave the dough balls for an additional 24 hours in the fridge which is a total of 48 hours.
I then did another pizza a week later same flour but this time after the bulk fermentation I made the dough balls and put them back in the fridge for 24 hours and then let them for 2 hours at room temp which is the way I usually make my pizza, and then bake, the colour of the crust was not the same at all as the 24 hour fermentationm it was pale in comparison.
The dough was not over proofed when I stretched the pizza. They both tasted great but the colour was not what I was expecting with the 48 hour dough.
I am not sure exactly why this happens because the dough was not over proofed and the dough temperature before I stretched it was the same as my 24 hour test.
I think with this flour I cannot take it more then 24 hours of cold fermentation as I will need to add DMY and I am not into doing that.
I never had this problem with flour in the past like with a 13% protein from Caputo Roso flour. I use that flour in my Roccbox pizza oven at 750F
What do you think? I will upload 2 photos of the different results in Flicker group tonight.
I think the less protein the shorter the fermentation even if the yeast count is low and its perfect rise. Maturation really makes a difference in the colour of the final product.
Enzymes convert to simple sugar and even though at 48 hours, because of low the low Yeast %, they still ate enough sugar to kill the colour of my crust.
I think this is something that you may want to touch on further 🙂
Looks fantastic. In my must make this coming weekend. Terrific video
Pork sausage with cheese and egg would make a killer breakfast! Great recipe
Can I use greek yogurt instead of regular?
Im glad to see so many comparisons to the Georgian classic! With the internet being so often used to promote ignorance, I think like we are using it more to its full potential by learning so much about cooking, baking and often amazing history surrounding these things!😊
Pussy Pizza