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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. 📖 Get the recipe ➡️ https://www.chainbaker.com/turkish-pi... ---------------------------------------------------------------------------------- 🥨 Get early access videos ➡️ / @chainbaker ---------------------------------------------------------------------------------- 🌾 Buy me a bag of flour ➡️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 https://bit.ly/us-amazon-store 🇬🇧 https://bit.ly/uk-amazon-store ---------------------------------------------------------------------------------- 🥐 Learn all about bread making here ⤵️ • Principles Of Baking • The Steps Of Baking ---------------------------------------------------------------------------------- 📷 Instagram ➡️ / chainbaker ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker