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Prepare the Dough:
In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix the ingredients together until a dough forms. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
Turn the dough out onto a floured surface and knead for about 10 minutes until it’s smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Shape the Pide:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Punch down the dough to release any air bubbles, then divide it into two equal pieces.
On a floured surface, roll each piece of dough into an oval shape about 1/4 inch thick.
Transfer the dough ovals to the prepared baking sheet.
Prepare the Topping:
In a small bowl, mix the beaten egg yolk with the milk.
Brush the egg wash over the surface of the dough ovals.
Add the Seeds:
Sprinkle the sesame seeds and nigella seeds evenly over the dough.
Using your fingertips, create dimples all over the surface of the dough.
Bake the Bread:
Bake the pide in the preheated oven for about 15-20 minutes, or until the bread is golden brown and cooked through.
Remove from the oven and let cool slightly on a wire rack before serving.
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