Pide With Yogurt Dip Recipe

Name: Pide With Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dip:; 1 cup fat-free plain yogurt; 1/2 cup minced green onions; 1 tablespoon fresh lemon juice; 2 teaspoons chopped fresh dill; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 cloves garlic, minced; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; Pide:; 8 cups all-purpose flour (about 36 ounces); 2 teaspoons salt; 1 package dry yeast (about 2 1/4 teaspoons); 2 1/3 cups warm water (100u00b0 to 110u00b0); Cooking spray; 1 large egg yolk, lightly beaten; 1 teaspoon nigella seeds

Servings: persons

Dip:
1 cup fat-free plain yogurt
1/2 cup minced green onions
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 (8-ounce) block 1/3-less-fat cream cheese, softened
Pide:
8 cups all-purpose flour (about 36 ounces)
2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
2 1/3 cups warm water (100u00b0 to 110u00b0)
Cooking spray
1 large egg yolk, lightly beaten
1 teaspoon nigella seeds

1
To prepare dip, combine the first 8 ingredients, stirring with a whisk until blended and smooth. Cover and chill until ready to use.
2
To prepare pide (PEE-dah), lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and yeast in a large bowl. Add water; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour.
3
Preheat oven to 500u00b0.
4
Place a 13 x 15-inch baking sheet in oven; heat 10 minutes.
5
Place egg yolk in a small bowl; set aside. Remove baking sheet from oven; lightly coat with cooking spray. Quickly turn dough out onto preheated baking sheet. Pat or roll dough to edges of pan, being careful not to touch hot pan. Brush dough with egg yolk; sprinkle with nigella seeds.
6
Bake at 500u00b0 for 18 minutes or until golden brown. Remove from oven; release pide from baking sheet with a thin spatula. Place on a wire rack. Using a serrated knife, divide bread by making 4 lengthwise cuts and 3 crosswise cuts to form 20 equal portions. Serve warm or at room temperature with dip.

1046

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Dip:, 1 cup fat-free plain yogurt, 1/2 cup minced green onions, 1 tablespoon fresh lemon juice, and more.

Yes, Pide With Yogurt Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pide With Yogurt Dip

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