Large rounds or ovals of hollowed, knobbly, spongy pide, baked in hot ovens, are served to soak up all kinds of food. They should be soft in texture, with a slightly crispy crust, but can be varied according to personal taste. A swift bake in a high oven produces a crisp crust with a hollow pouch, whereas a longer bake in a lower oven produces a softer bread with a barely discernible pouch good for mopping up garlicky olive oil and yogurt. Small, thin pouches are filled with grilled köfte and onions and eaten as a snack. To keep them soft and warm, place a dry towel over them when fresh out of the oven, and if they need to be resuscitated before eating sprinkle them with water and place them in a hot oven for a few minutes.
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