If I could only ever eat one type of bread again, it would be Pide. I think its the nigella seeds that do it really, but this bread instantly makes me feel like I’m on holiday in Turkey. And lets face it, pretty much all the time I’d rather be on holiday in Turkey. It’s very simple to make, needs a couple of hours proving in total and this recipe makes two which is a bonus. See? Nothing not to like about this bread.
Ingredients
500g strong white bread flour
1 tsp fast action dried yeast
1 tsp free flowing salt
1 tsp caster sugar
1 tbsp olive oil plus extra for oiling the bowl
2 tsp sesame seeds
2 tsp nigella seeds
1 egg yolk
Method
- Put the flour, yeast, salt & sugar in a big bowl & mix. Make a well in the centre.
- Stir in 350ml warm water and combine well.
- Either tip out onto a floured surface and knead for 15 minutes until smooth, or pop into a food mixer for 10 minutes using the dough hook.
- Grease a clean large bowl with a little olive oil, scrape in the dough, turn it over to cover with oil, cover with a damp tea towel and leave to prove somewhere warm for 1.5 hours.
- Turn out onto a floured surface and divide into two. Press each half down a little, gently, then transfer each half to a 40cm x 30cm ish piece of very well floured baking paper.
- Cover with tea towel and leave to prove for 15 minutes somewhere warm.
- Gently press out each piece of dough to around 30cm x 20cm.
- Cover and leave to prove for a further 10 minutes.
- Heat oven to 230C – put two baking sheets in there to heat up.
- Mix egg yolk with the tbsp of oil and brush over each pide. Press down with your fingers to make indentations and scatter over the sesame & nigella seeds.
- Remove a baking sheet from the oven and wiggle the dough off the baking paper onto the hot surface (you’ll be glad you floured the paper well at this point), repeat with the other pide.
- Bake for around 10-11 minutes until golden.
- Cool on a wire rack and tuck in.
From My Kitchen 