This is meant to be the kind of bread you get cut into strips at Tas restaurants. It ought to be a plait, but that has sort of disappeared in the baking. I think it’s called ‘pide’ (‘peeday’), but I know nothing about Turkish food and might be completely wrong. My impression is that that word really just means ‘bread’, but has recently been used for a kind of Turkish pizza or pissaladiere; bread with tomato and other things on top.
Anyway, whether it’s authentic and whatever it should be called it tastes good, and more or less how I hoped, so I’m scoring that as a success.
Seen and Done 