Pide

Ingredients for 2 servings:

• 15 g yeast, fresh or
• 7 g yeast (dry yeast)
• ½ tsp sugar
• 125 ml water, lukewarm
• 450 g flour, unbleached
• 1 tsp salt
• 2 tbsp yogurt, firm
• 1 tbsp oil (sunflower oil) or melted butter
• 1 egg(s), beaten
• 1 tbsp spice(s) (black cumin seeds)
• some oil (olive or sunflower oil)

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Turkish flatbread

Mix the yeast with the sugar and a little lukewarm water and let stand until the mixture foams. Sift the flour and salt into a bowl. Make a well in the center and add the yeast, oil, yogurt, and remaining water. Use your hands to mix in all the flour until you have a sticky dough, adding a little more water if necessary. Knead the dough until it is pliable and pulls away from the sides of the bowl. Turn it out onto a floured surface and knead until it is smooth and elastic. Roll the dough ball in a few drops of oil in a bowl and cover the bowl with a damp cloth. Let the dough rise for a few hours until it has doubled in size. Preheat the oven to 230°C / Gas Mark 4-5 and preheat two baking trays in it. Punch down the dough, knead again, and divide it in half. Knead each piece thoroughly, then flatten it with the heel of your hand and stretch it into a large, irregular circle or oval that is thicker at the edges than in the middle. Press indentations into the surface with your fingertips. Brush the hot baking sheets with a little oil and place in the oven for 2-3 minutes. Place the pide on top, brush with a little beaten egg, and sprinkle with black cumin seeds. Bake for 10-15 minutes, until the pide is golden brown and crispy around the edges. If you want the bread to stay soft all day, wrap it in aluminum foil or a dry towel while it’s still warm.