Equipment
* optional
Ingredients
Yeast Activation
- 300 ml water, warm
- 50 ml whole milk, warm
- 7 g active dry yeast
- 10 g granulated sugar
Dough
- 500 g bread flour
- 10 g fine sea salt
- 30 ml olive oil
Glaze and Topping
- 1 egg yolk
- 15 g plain yogurt
- 15 ml water
- 10 g sesame seeds, raw or lightly toasted
- 5 g nigella seeds
Nutrition (per serving)
Method
In a large mixing bowl, combine the warm water, warm milk, active dry yeast, and sugar. Let the mixture sit for 5 to 10 minutes until a foamy layer develops on top.
Add the bread flour, fine sea salt, and olive oil to the yeast mixture. Knead vigorously for 8 to 10 minutes until the dough becomes highly elastic, smooth, and slightly tacky but not entirely sticky.
Form the dough into a ball, leave it in the mixing bowl, and cover securely with a damp kitchen towel. Let it rise in a draft-free, warm area until it has doubled in volume.
Gently punch down the dough to release large air pockets. Divide the dough evenly into two pieces and shape each into a tight round ball. Place them on a baking sheet lined with parchment paper, cover with the towel, and let rest.
Preheat your oven to 230 degrees Celsius (445 degrees Fahrenheit).
In a small bowl, thoroughly whisk together the egg yolk, plain yogurt, and water to create the wash.
Using your hands, gently flatten each dough ball into a rough oval or circle about 25 centimeters across. Dip your fingertips generously into the egg and yogurt wash, and firmly press them into the dough to form a circular border one inch from the edge. Continue pressing deeply within the circle to create a diamond criss-cross pattern. Brush any remaining wash evenly over the entire surface.
Distribute the sesame seeds and optional nigella seeds heavily and evenly across the tops of the shaped and glazed loaves.
Bake the loaves in the preheated oven at 230 degrees Celsius (445 degrees Fahrenheit) for 12 to 15 minutes, or until the bread takes on a deep, rich golden brown color.
Transfer the baked pide to a wire rack. Allow the bread to cool for at least 10 minutes before slicing or tearing.
Chef's Notes
- For a professional bakery finish, you can create steam in your oven by tossing a few ice cubes into a hot skillet at the bottom of the oven immediately after putting the bread in.
- If you wish to make this recipe vegan, replace the egg wash with a traditional flour slurry known as sifa. Simmer 15g of flour with 50ml of water until slightly thickened, then brush it onto the dough once cooled.
- Nigella seeds offer an earthy, onion-like aroma that is highly characteristic of Turkish baking. They elevate the flavor profile considerably compared to sesame alone.
- Resist adding too much flour during the kneading process. A slightly tacky dough traps steam and results in a lighter, highly open crumb structure.
Storage
Freezer: 2 months — Wrap tightly in foil or freeze in airtight bags. Slice before freezing for easy portions.
Reheating: Sprinkle lightly with water and warm in a 180C oven for 3 to 5 minutes.
