The Great Australian Bake Off

For all you cheese lovers looking to conquer the pide. 


  • Dough

  • 900g plain flour

  • 21g dried instant yeast

  • 3 tsp caster sugar

  • 3 tsp fine sea salt

  • 1 1/2 cup lukewarm water

  • 1 cup warm milk

  • 140ml extra virgin olive oil

  • 3 eggs and olive oil to brush the pide

  • Topping

  • 250g manchego sheep cheese, grated

  • 330g mozzarella, grated

  • 250g goats cheese

  • 250g fresh ricotta

  • 3 medium vine-ripened tomatoes, deseeded and thinly sliced

  • 3 medium green bull horn chillies

  • 1/4 cup red pepper flakes to sprinkle over the eggs

  • 3 tsp fine sea salt and freshly ground black pepper, to taste

  • 3 eggs and 3 tbsp olive oil to brush the pide

  • 12 eggs, (1 for each pide)

  • 2 tbsp nigella seeds

  • 2 tsp sumac powder

  • Salad

  • Half of a large Lebanese cucumber, sliced

  • 2 medium vine-ripened tomatoes, coarsely chopped

  • 3 spring onions, finely chopped

  • 1/2 cup flat leaf parsley, coarsely chopped

  • 2 tbsp extra-virgin olive oil

  • Juice of half a lemon

  • 1 tsp ground sumac

  • Sea salt and pepper, to taste


  • 1.

    For the pide dough, preheat the oven to 180C. Place half the warm water in a jug and add the yeast, stir and set aside to get frothy for 5 minutes. Combine the flour and salt in a large bowl.

  • 2.

    Make a well in the middle and pour in 6 tbs olive oil and the yeast mixture. Pour in the remaining warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into the dough. Knead for 3-5 minutes, until the dough has reached a soft, smooth dough. The dough gets sticky as you knead, so pour the remaining olive oil and stir in additional 2 tbsp flour to help shape into a soft dough.

  • 3.

    Place the dough in large bowl and cover with a cling film. Leave it in a warm place for 1 hour; it will be doubled in size.

  • 4.

    Meanwhile, prepare the filling, once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into 12 equal pieces and roll into balls.

  • 5.

    For the pides, on a lightly floured surface, roll the dough balls into oval shapes of at least 20 cm long.

  • 6.

    Line large baking trays with baking paper and place the oval flat bread dough on the tray.

  • 7.

    Add the 2 grated cheeses and 2 crumbled cheeses to a bowl and add the Sumac. And mix together. Slice the tomatoes thinly along with the chillies. Spread the filling evenly over the flatbreads, leaving 2 cm at the edges as a border with no filling (it is easier to spread the filling while the oval flat bread is in the tray). 

  • 8.

    Place 2 slices of tomato at each end along with 1 slice of chilli. Sprinkle over the Nigella seeds. Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.

  • 9.

    Beat an egg in a small bowl and mix it with 1 tbs olive oil. Brush the edges of dough with this mixture. Bake for 20 minutes, remove from oven and crack an egg over each pide and then return the pide’s to the oven until they are golden brown, and crispy at the edges.

  • 10.

    For the salad, place cucumber, tomatoes, spring onions and the parsley in a bowl and mix together. Add the olive oil and lemon juice to a jug and season with salt and pepper.

  • 11.

    Sprinkle ground sumac over the salad before serving.


This recipe has not been edited or tested by the Bake Off Food Department.

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