Turkish pide is a flat bread that makes the perfect accompaniment for hummus or other Middle Eastern dips.
Makes two large flat breads.
Prep Time: 20 minutes + 1 hour 25 minutes rising time
Cook Time: 10 minutes
Ingredients
500g plain flour
7g/1 sachet dried yeast
1 tsp sugar
1 tsp salt
375ml warm water
Olive oil to grease
2 tsps sesame seeds
1 tsp nigella seeds
1 egg yolk
1 tbsp olive oil
Method
Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre, then add the water. Use a wooden spoon to push the flour inwards until combined with the liquid. Once it's together enough, use your hands to finish the job.
Turn the sticky dough onto a lightly floured surface and knead for 15 minutes (until your arms feel the workout).
Brush a bowl lightly with oil and place the dough in it. Cover with cling film and leave it to rise for an hour or so. It should double in size.
Pre-heat the oven to 230°C and put a baking tray on the middle shelf of the oven.
Once ready, turn the dough onto a lightly floured surface again and cut it in half. Flatten each piece slightly with your hands and then sit them on on separate pieces of lightly floured baking paper.
Cover with a tea towel or cling film and set aside for 15 minutes or so.
Dust your hands with flour, then stretch each piece of dough into a rectangle. Aim for around 40cms by around 20cms. Leave it on the baking paper and cover it for another 10 minutes.
Whisk the egg yolk and oil in a bowl and mix the sesame and nigella seeds together in another small bowl. Brush the top of each dough rectangle with the yolk mixture. Make light indentations on the top with your fingers and sprinkle the seeds over the top.
Take the heated tray out of the oven and slide one of the pide onto the tray. Cook for 10 minutes or until it turns a light golden colour. Cool on a wire rack. Repeat with the second pide.
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