Turkish Pide

Method

1. 1

   Wake the yeast

   Stir the yeast and sugar into the warm water in a large bowl. Leave at room temperature for 5 to 10 minutes, until foamy.

2. 2

   Mix the dough

   Add the flour, salt and olive oil, then mix at room temperature for 5 minutes. Knead for 8 to 10 minutes, until smooth, elastic and only slightly tacky.

3. 3

   Let it rise

   Cover the bowl and leave at room temperature for 60 to 75 minutes, until the dough has roughly doubled in size.

4. 4

   Shape the loaves

   Heat the oven to 230°C (210°C fan). Divide the dough into 2 equal pieces and shape each into an oval on a lightly oiled baking tray.

5. 5

   Rest the dough

   Cover and rest at room temperature for 15 minutes, until relaxed and easier to stretch.

6. 6

   Mark the rims

   Mix the egg with the yoghurt and brush each oval lightly. Press a deep border around the edge with your fingertips, then make a crosshatch pattern in the centre, keeping the dimples shallow enough not to pierce the dough.

7. 7

   Add the seeds

   Sprinkle the sesame and nigella seeds over the dough. Bake at 230°C (210°C fan) for 12 to 16 minutes, until puffed and deep golden with a firm base.

8. 8

   Cool and serve

   Transfer to a wire rack and cool at room temperature for 10 minutes, until the crust is set and the centre is no longer steaming. Serve warm.

Tips

• If the yeast mixture does not foam, the yeast may be inactive and the dough may not rise.
• Add a little flour only if the dough is too sticky to handle; too much flour makes the pide dense.
• Keep the centre dimples shallow so you do not pierce the dough and it bakes evenly without losing its shape.
• For an even bake, leave space between the two ovals on the tray.

Swaps

• Use sesame seeds alone or nigella seeds alone if you do not have both.
• Use plain natural yoghurt in place of the plain yoghurt listed.

Storing

Keep cooled pide in an airtight container at room temperature for up to 2 days, then warm briefly in the oven before serving.