Daisy Lane Bakery Turkish Pide
RECIPE
Yield: 2 flatbread loaves | Prep Time 30 minutes | Total Time 2 hour
INGREDIENTS for the dough
500 g all purpose flour, plus additional flour, as needed, for kneading and shaping the loaves
1 1/2 teaspoons instant yeast
1 teaspoon sugar
1 teaspoon salt
353 ml warm water; use purified (not tap) water.
Olive oil to grease the bowl for rising
INGREDIENTS for the topping
1 teaspoon Maldon Sea Salt Flakes (1/2 tsp per loaf)
2 teaspoon nigella seeds (1 tsp per loaf)
4 teaspoons white sesame seeds (2 tsp per loaf)
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1 egg whisked together with 2 tablespoon olive oil, to be divided and brushed on top of each of the loaves.
DIRECTIONS
Preheat the oven to 450 degrees F.
Whisk yeast, sugar, salt, and flour together in a bowl and add the water; use a fork to thoroughly mix ingredients.
Combine wet & dry ingredients in electric mixer and knead with dough hook for 8-10 minutes until dough is smooth, and pulling away from sides of bowl.
Use olive oil to lightly grease a large metal mixing bowl and transfer all of the dough into the bowl; lightly cover your fingers with olive oil and be sure to also coat the top of the dough. Cover with plastic wrap (or disposable plastic shower cap). Let rise until doubled in size, for approximately 1 hour.
Prepare 2 pieces of parchment paper, each 9” x 14” and set aside.
Place a large-sized cookie sheet on the middle shelf of the oven and pre-heat oven to 450°F. Both loaves will bake, side by side, each on their own piece of parchment paper at the same time.
Place the two pieces of parchment paper on the counter. When the dough is ready, measure and divide the risen dough in half, placing each half on its own piece of parchment paper. Use your fingers to push out the dough to shape and flatten each piece into a rectangle, approximately 7” x 11” and about 1/4” - 1/2“ thick, on each of the parchment papers.
Cover both rectangular pieces with damp clean cloth and let rest for 10 minutes. They will puff up a bit.
Meanwhile, combine the Maldon salt flakes, nigella seeds, and sesame seeds and divide in half, and set aside.
Using your fingertips dipped in flour, gentle make dimples on top of the entire dough rectangle.
In a small bowl, whisk the egg and the olive oil together; use this mixture to lightly brush the top of the prepared pide. The egg wash will, in spots, seep into the dough pockets.
Sprinkle each pide rectangle with an even amount of topping.
Remove hot cookie sheet from pre-heated oven and carefully slide and place the 2 pieces parchment paper, width-wise, with the unbaked pide rectangles onto the hot sheet, side by side.
Place the prepared dough back into the oven and bake for 11-12 minutes or until golden brown.
Separate the pide from the parchment paper and move each pide to a rack to cool.
