Pide bread
The beliefPide is assumed to be stone-oven work, and a home oven is expected not to produce that rise.
The truthWhat lifts a pide is not the stone but the oven’s temperature in the first five minutes. Preheating the tray closes the gap.
How to make it
What you need
- 500 g flour
- 350 ml warm water
- 7 g dried yeast
- 10 g salt
- 1 teaspoon of sugar
- 1 egg yolk and a spoon of yoghurt, for the top
- Sesame and nigella seeds
How the engine read this list (9 lines)
| 500 g | Flour | flour |
| 350 g | Warm water | water |
| 7 g | Dried yeast | yeast |
| 10 g | Salt | salt |
| 4 g | Sugar | sugar |
| — | Egg yolk, for the top | egg |
| 15 g | Yoghurt, for the top | yoghurt |
| 10 g | Sesame | sesame |
| 5 g | Nigella seeds | nigella |
An empty weight means that line could not be turned into grams — either the amount is open ("to taste") or the ingredient has no record here. Neither enters the sum as zero; they do not enter it at all.
Mix the yeast, sugar and 100 ml of the water and leave it ten minutes.
Bring the flour, salt, the rest of the water and the yeast water together and knead ten minutes. The dough will be soft and sticky; do not tighten it with more flour.
Let it rise an hour, until doubled.
Heat the oven to 250 °C with the tray inside. This step is half the recipe.
Halve the dough and press each piece out with oiled hands to two centimetres. Dimple it into squares with your fingertips.
Brush with the yolk and yoghurt, and scatter sesame and nigella.
Slide it onto the hot tray and bake at 250 °C for 12 to 14 minutes, to deep gold.
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