Turkish Bread

soft, fluffy Turkish flatbread with a lightly crisp crust—great with soups, dips, kebabs, orbreakfast.

Ingredients

• 500 g (4 cups) all-purpose flour
• 7 g (2¼ tsp) instant yeast
• 1 tsp sugar
• 1½ tsp salt
• 350 ml (1½ cups) warm water
• 2 tbsp olive oil

For the topping

• 1 egg yolk
• 1 tbsp water
• 1 tbsp sesame seeds
• 1 tbsp nigella seeds (black cumin), optional

Method

1. Make the dough: Mix flour, yeast, sugar, and salt. Add warm water and olive oil, then knead for 8–10 minutes until smooth and elastic.
2. First rise: Cover and leave in a warm place for about 1 hour, or until doubled in size.
3. Shape: Place the dough on a floured surface and gently shape it into a round or oval about 2 cm thick.
4. Create the pattern: Transfer to a baking tray. Using wet fingers, press a square/diamondpattern into the dough without cuttingthrough it.
5. Second rise: Cover and let rest for 20–30 minutes.
6. Top: Mix egg yolk with 1 tbsp water and brush over the bread. Sprinkle with sesame andnigella seeds.
7. Bake: Heat oven to 230°C / 450°F. Bake for 12–18 minutes, until puffed and goldenbrown.
8. Keep it soft: Remove from the oven and coverwith a clean kitchen towel for 5–10 minutes.

Tip: For an extra fluffy pide, place a small oven-safe dish of boiling water in the oven while baking to create steam.