This recipe yields a soft and chewy flatbread, perfect for dipping, sandwiches, or enjoying on its own.
Ingredients:
- 500g (3 1/3 cups) all-purpose flour
- 1 teaspoon (7g/1 packet) dried yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 375ml (1 1/2 cups) warm water
- Olive oil to grease the bowl for rising
- 2 teaspoons sesame seeds
- 1 teaspoon nigella seeds
- 1/2 teaspoon sea salt flakes
- 1 egg yolk
- 1 tablespoon olive oil
Instructions:
- Combine Dry Ingredients: In a bowl, combine flour, yeast, sugar, and salt. Make a well in the center, then add warm water. Use a wooden spoon to mix ingredients, then use your hands to bring the dough together in the bowl.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic.
- First Rise: Brush a bowl with oil to grease. Place dough in the bowl and lightly coat with oil. Cover with cling film and set in a warm place away from drafts for about an hour until the dough has doubled in size.
- Shape the Dough: Turn dough onto a lightly floured surface and cut in half. Flatten slightly with hands. Place each half on separate pieces of baking paper and with floured hands, stretch each piece into a rectangle no wider than the width of your pan.
- Second Rise: Cover with a damp cloth and set in the same warm, draft-free place for about 15 minutes.
- Poke Holes: Using the end of a wooden spoon dipped in flour, poke a few holes in the bread that can collect some of the olive oil/egg yolk combination.
- Prepare Egg Wash: Whisk egg yolk and oil in a bowl.
- Top with Seeds: Brush the top of each pide with egg and olive oil mixture. Combine sesame and nigella seeds. Sprinkle over the top of each bread, then sprinkle with sea salt flakes.
- Bake: Remove tray from oven and slide 1 pide onto tray. Cook for 10 minutes or until golden brown. Cool on a wire rack. When you take the first bread off the baking tray, slide the 2nd one on and into the oven.
Enjoy your freshly baked Turkish bread!