Zorra asked us to bake flat breads for the Bread Baking Day. When my boyfriends parents gave us a lot of beautful mangold from their garden, I had the idea to fill Pide with them. When I checked recipes for the dough I realized that they all contain much or very much oil. So When I put my recipe together, I opted for a lot oil, some milk for an extra soft dough and a spoonful of unfed sourdough for a better flavour (the pide were a quick decision for dinner with no time for preferments).
Oil, on one hand, makes the dough soft and easy to handle, but on the other hand building up the gluten network is inhibited. So the dough needs to be kneaded intensively on slow speed. But after about 15 min you will get the perfect dough, which can be formed without any sticking.
The pide is delicious warm and cold (perfekt for lunch-at-work) and can be filled with other delicious thinks like spinach as well!