That irregular dimpled surface comes from opening the dough with your fingers rather than a rolling pin. Where your fingertips press it stays thin and the gaps puff up. The oven should be as hot as it goes too; pide is a bread that bakes in five minutes.
Ingredients
For the dough
For the top
Method
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Prove the yeast
Leave the warm water, sugar and yeast for 10 minutes.
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Knead
Add the flour, salt and olive oil and knead for 12 minutes.
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Prove
Cover and leave for 1 hour, until doubled.
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Shape
Divide the dough in two, move onto baking paper and spread by hand into an oval.
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Dimple
Oil your fingertips and press into the dough to make dimples, leaving a rim.
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Rest
Leave for 20 minutes.
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Bake
Whisk the egg yolk with yoghurt, brush it on, scatter with sesame and nigella seeds and bake at 250 degrees for 12 minutes.
Tips
- Preheat the oven as hot as it goes; at a low temperature pide dries out instead of rising.
- Do not use a rolling pin, as the dimpled texture comes from working it with your fingers.
- Leave the rim thick; that is the handle of the pide.
Nutrition
Values are per serving and approximate.