No-Knead Turkish Pide Bread (Print Version)
# Ingredients:
→ Dough
01 -
2⅓ cups white flour
02 -
1/2 tsp salt
03 -
1 egg, separated
04 -
2 Tbsp olive oil
05 -
1/2 cup warm water
06 -
1/2 cup warm milk
07 -
1 tsp sugar
08 -
1 tsp active dry yeast
09 -
1 Tbsp plain yogurt
→ Topping
10 -
1 tsp nigella seeds
11 -
1 tsp white sesame seeds
# Instructions:
01 -
Combine the warm water, milk, sugar, and dry yeast in a bowl, mix, and set aside for 5-10 minutes until foamy.
02 -
In a large bowl, combine the sifted flour and salt. Add the yeast mixture, olive oil, and egg white and mix well to obtain a wet, sticky dough.
03 -
Cover the bowl with a kitchen towel and place in a warm area for 30-40 minutes until the dough doubles in size.
04 -
Prepare a baking tray with parchment paper and dust with flour. Turn the dough onto it and shape into a circular form without deflating it too much.
05 -
Cover with a kitchen towel again and rest for a further 20 minutes.
06 -
Combine the reserved egg yolk, yogurt, and 1 teaspoon of water, whisking well to create an egg wash.
07 -
Brush the dough with egg wash. Create a pattern by first drawing a circle 2.5 cm from the edge, then making a grid-like pattern of crisscrossed lines within the circle. Sprinkle with nigella and sesame seeds.
08 -
Bake in a preheated oven at 200°C for approximately 20 minutes until deep golden brown.
# Notes:
01 -
This Turkish Pide Bread is traditionally enjoyed during Ramadan but makes a delicious accompaniment to any meal.
02 -
The pattern on top is traditional and helps create texture while baking.