Turkish flatbread

Ingredients for 1 servings:

• 500 g flour
• 40 g yeast, fresh
• 1 pinch(s) of sugar
• 200 ml water, lukewarm
• 1 pinch of salt
• 5 tsp olive oil
• 1 tsp black cumin

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Pide ekmek (for 2 breads)

Put the flour in a bowl, make a well in the middle, crumble in the yeast (dry yeast also works), add the sugar and mix with 150 ml of lukewarm water. Dust the pre-dough with a little flour, cover with a cloth and let it rest in a warm place for 30 minutes. Then add the remaining water, half of the olive oil and the salt and knead everything into a smooth dough. Dust with flour and let it rest for another 30 minutes. Preheat the oven to 220°C. Knead the dough well again, divide into 2 equal portions and form each into an oblong flatbread. Use your fingers to make grooves lengthwise and crosswise in the surface of the dough, pulling up the edges slightly. Brush the flatbreads with the remaining olive oil, sprinkle with black cumin and let it rest for 15 minutes. Place on a baking tray lined with baking paper and bake for about 20 minutes.