Pide, Turkish Flatbread

Sift the flour into a large bowl. Make a well in the middle, crumble the yeast into it, sprinkle sugar over it and add some of the lukewarm water. Mix everything to a pulp (it doesn't matter if you add flour from the edge). Cover the bowl and let everything rest for approx. 15 minutes. The pre-dough should have doubled at least.

Then add 1 whole egg and of the 2nd only the egg white (the egg yolk is kept for brushing) to the pre-dough. Likewise the salt, the melted butter and the olive oil. Now everything is mixed - carefully adding the remaining, lukewarm water - and then kneaded vigorously. Do not pour in all of the water right away, it could also be that you do not need the entire 1/2 l. Something always depends on the texture of the flour. The dough must be soft and elastic and must not stick to the fingers or to the surface. You may need to dust your hands with flour every now and then while kneading.

If the dough has the consistency just described, it comes back into the bowl and has to rest covered for 60 minutes. It should have at least doubled again.

Preheat the oven to 200 °.

When the time is up, take the dough out of the bowl and divide it into 3 parts. The above "crowd" refers to 3 loaves of bread with a diameter of 26 cm.

Place the portions each on a baking tray lined with baking paper, pull them apart and press them flat so that the flatbread is approx. 1 - 1.2 cm thick. Then press deep holes over the entire surface with your index and middle fingers, brush the surface with the egg yolk (if you like, add a little olive oil to the egg yolk) and sprinkle everything evenly with black and white sesame seeds.

Now load for 15 minutes on the middle rail in the oven. If it is golden brown, remove it immediately. Can take 2-3 minutes longer, depending on the oven.

The barbecue season can come ...............