Discussão:Pide (pão)

Pide

Sorry for writing in English. The article says "Tradicionalmente, o pide e outros pães da mesma família, como yufka, são assados numa placa convexa,..." This is not true for "pide". Pide is always made in the bakery oven (forno, "fırın" in Turkish). "Yufka ekmeği" o "sac ekmeği" (two different names for the other bread mentioned as "yufka) is made on a "placa convexa" which is called "sac". This is why the bread is called "sac ekmeği" (pao de placa). "Yufka" is not a bread by itself, it is what others call "pasta filo". When you "cook" it on the "placa" only then it is "yufka ekmeği" (pao de fillo). Some people (myself included) may say "yufka" instead of "yufka ekmeği" but that is only for "practical reasons", to save energy. Nobody thinks if I ask for a yufka in a restaurant that I am asking for a pasta fillo which is yet to be cooked. Sorry again for English; I'm only trying to help here. --E4024 (discussão) 12h05min de 30 de junho de 2015 (UTC)