Ingredients
- 3 cups all-purpose flour
- 1 cup warm water (not hot)
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil (plus more for brushing)
- Optional: sesame seeds or nigella seeds for topping
Instructions
- Activate Yeast:
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. - Mix Dough:
In a large bowl, combine flour and salt. Add in the yeast mixture and olive oil. Mix until a dough forms. - Knead the Dough:
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. - First Rise:
Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size. - Shape the Bread:
Punch down the dough and divide it into 2–4 equal pieces (depending on the size you want). Roll each into a ball, then flatten into rounds about ½ inch thick. - Second Rise:
Place the rounds on a parchment-lined baking sheet, cover, and let rest for 15–20 minutes. - Cook the Bread:
You can either:- Pan Cook: Heat a non-stick or cast-iron pan over medium heat. Cook each bread round for about 2–3 minutes per side until golden and puffed.
- Oven Bake: Preheat oven to 220°C (430°F). Brush bread with olive oil, sprinkle with sesame or nigella seeds, and bake for 10–12 minutes or until golden.
- Serve:
Brush with more olive oil (optional) and serve warm with dips, soups, or fillings.
Let me know if you’d like the stuffed version or a fluffier oven-baked pide!