Ingredients
- 500g (4 cups) all-purpose flour plus extra for dusting
- 7g (2 1/4 tsp) of instant yeast (or 9g, 2 1/4 tsp of active dry yeast)
- 10g (2 tsp) of sugar
- 8g (1 1/2 tsp) of salt
- 250ml (1 cup) warm water
- 100g (1/3 cup) plain yogurt at room temperature
- 60ml (1/4 cup) olive oil
- 1 large egg
- White or black sesame or nigella seeds for topping
Preparation and Cooking
- Combine flour, instant or active dry yeast, sugar, and salt in a large mixing bowl.
- Dissolve active dry yeast in warm water with sugar and let it sit for 5-10 min until frothy. Skip this step if using instant yeast.
- Make a well in the center of the flour mixture, and add warm water (with dissolved yeast, if using), yogurt and olive oil. Then gradually mix to form a sticky dough. Use a dough mixer for convenience.
- Knead the dough on a lightly floured surface for 10 min until smooth and elastic, and adjust flour as needed.
- Place dough in a lightly oiled bowl, cover, and let rest in a warm place for 1-2 hours until doubled in size.
- Deflate dough, divide into 4-6 equal pieces, and roll out into 10-15mm thick ovals. Brush with egg wash and sprinkle with sesame seeds or other seeds.
- Bake at 270-290°C in a wood-fired oven for 8-10 minutes until golden brown and puffed.
- Serve warm with toppings or dips, or cool on a wire rack before storing.
Hints and Comments
- Make egg wash with whisked egg, water, and/or yogurt. Alternatively, use a flour and water mixture for a low-cost option.
- A local (Divrigi/Turkiye) recipe of pide and bread dough includes: 10lt of water for 8kg of all-purpose flour, 250g fresh yeast and 100g of salt. The dough is mixed 1/2 hour and then rested 15 h (overnight). The same dough is used in two bread types: Pide bread is cooked at over 300oC and loaf bread is cooked at 120-250o
