Turkish pide

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0:45 Prep | 0:20 Cook | 6 Servings | Capable cooks

Pide [Pee-day] is a Turkish bread traditionally cooked in hot clay ovens.

INGREDIENTS

500g (3 1/3 cups) plain flour, sifted
1 teaspoon (7g/1 sachet) dried yeast
1 teaspoon sugar
1 teaspoon salt
375ml (1 1/2 cups) warm water
Olive oil, to grease
2 teaspoons Masterfoods Sesame Seeds
1 teaspoon nigella seeds
1 egg yolk
1 tablespoon olive oil

METHOD

Step 1 Combine flour, yeast, sugar and salt in a bowl. Make a well in the centre, then add water. Use a wooden spoon to stir until combined, then use hands to bring the dough together in the bowl.

Step 2 Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in the bowl and lightly coat with oil. Cover with a damp tea towel. Set aside in a warm, draught-free place for 1-1 1/2 hours or until the dough has doubled in size.

Step 3 Place a baking tray on the middle shelf of the oven. Preheat oven to 230°C. Turn dough onto a lightly floured surface and cut in half. Flatten slightly with hands. Place each half on separate pieces of floured, non-stick baking paper. Cover with a damp tea towel and set aside in a warm, draught-free place for 15 minutes.

Step 4 With floured hands, stretch each piece of dough into an 18 x 40cm rectangle. Leave on non-stick baking paper. Cover with a damp tea towel and set aside in a warm, draught-free place for 10 minutes. Combine sesame and nigella seeds.

Step 5 Whisk egg yolk and oil in a bowl. Brush the top of each pide with egg mixture. Use floured fingers to make indentations on top and sprinkle with seeds. Remove tray from oven and slide 1 pide onto tray. Cook for 8-10 minutes or until golden. Cool on a wire rack. Repeat with second pide.