The world's best flatbread

Ingredients for 1 servings:

• 900 g flour
• 1 tsp salt
• 1 cube of yeast (42 g)
• 2 tbsp durum wheat semolina
• 1 egg(s)
• 1 tsp sugar
• olive oil
• sesame
• Black cumin
• Salt, 4 coarse grains
• 600 ml water, lukewarm
• Grease for the tray
• Flour for the work surface
• Semolina for the work surface

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes

Pide – Quantity is enough for 2 pieces

Sift flour and salt into a mixing bowl. Mix yeast with 600 ml lukewarm water until smooth and mix into the flour. Mix everything into a soft dough. Knead vigorously for about 5 minutes, until the dough no longer sticks to your hands. Cover and let rise in a warm place for about 30 minutes. Preheat oven to 250 °C (Gas Mark 5). Grease a large baking tray and line it with baking paper. Knead the dough briefly again with a little flour on your hands, then divide into two balls. Sprinkle the work surface with flour and semolina and flatten the balls with your hands (!) into two round flatbreads approximately 25 cm in diameter. Place both flatbreads on the tray and let rise for another 10 minutes. This final rise is important to ensure the breads are nice and meaty. Now oil your fingertips. Press a diamond pattern into each flatbread at intervals of 4-5 cm. Whisk the egg with sugar and 1 tablespoon of olive oil, then brush the bread with this mixture. Sprinkle sesame and black cumin seeds over the flatbreads. Place two coarse grains of salt on each flatbread (this gives it a better flavor because there is very little salt in the dough). Bake for a total of 10-12 minutes in a preheated oven (200°C-220°C) until golden brown. Here’s the trick: After 5-6 minutes of baking, briefly open the oven door and quickly pour 1/4 cup of cold water onto the oven floor. Close the door immediately so the steam stays in the oven and can penetrate the bread. Then finish baking.