Turkish Bread

Soft, pillowy flatbread topped with sesame seeds, nigella seeds, and sea salt flakes.

Ingredients

• 500g all-purpose flour
• 1 tsp dried yeast
• 1 tsp sugar
• 1 tsp salt
• 375ml warm water
• Olive oil for greasing
• 2 tsp sesame seeds
• 1 tsp nigella seeds
• 1/2 tsp sea salt flakes
• 1 egg yolk
• 1 tbsp olive oil

Method

1. Combine flour, yeast, sugar, and salt in a bowl. Make a well in the centre, then add water. Mix with a wooden spoon, then use your hands to bring the dough together.
2. Turn dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic.
3. Brush a bowl with oil to grease. Place dough in the bowl and lightly coat with oil. Cover with cling film and set in a warm place away from drafts for about 1 hour until doubled in size.
4. Place a baking tray on the middle shelf of the oven. Preheat oven to 230°C.
5. Turn dough onto a lightly floured surface and cut in half. Flatten slightly with hands.
6. Place each half on separate pieces of baking paper and with floured hands, stretch each piece into a rectangle no wider than the width of your pan.
7. Cover with a damp cloth and set in a warm, draft-free place for about 15 minutes.
8. Using fingers, poke a few holes in the bread that can collect the olive oil and egg yolk mixture.
9. Whisk egg yolk and oil in a bowl. Brush the top of each pide with the egg and olive oil mixture.
10. Combine sesame and nigella seeds and sprinkle over the top of each bread, then sprinkle with sea salt flakes.
11. Remove tray from oven and slide 1 pide onto tray. Cook for 10 minutes or until golden brown. Cool on a wire rack.
12. When you take the first bread off the baking tray, slide the second one on and bake.

Nutrition (whole recipe, approximate)

Notes

Turkish bread is also known as pide. The characteristic dimples help collect the oil and create texture.

Best served warm. Can be reheated in the oven.

Store wrapped at room temperature for 2 days or freeze for up to 1 month.

Tags: #bread