PIDE
TURKEY
Pide is a thicker, softer version of barbari bread (Iranian Flatbread). Like barbari, it is long and oval, but smaller; and whereas barbari is crisp and holey inside, pide is soft and spongy with an even crumb. Pide dough is also used with a variety of toppings to make long, boat-shaped filled breads, also called pide but with the name of the topping preceding pide to differentiate them from the plain bread such as patlicanli pide (with an eggplant topping) or etli pide (with a ground meat filling).
SERVES 4
3¾ cups (450 g) unbleached all-purpose flour, plus more for kneading and shaping
1 packet (7g/2¼ teaspoons) instant (fast-acting) yeast
2 teaspoons baker’s sugar or superfine sugar
2 teaspoons fine sea salt
2 tablespoons extra-virgin oil, plus more for greasing the bowl and baking sheet
Egg wash: 1 egg whisked with ½ teaspoon water
2 tablespoons sesame seeds
1. Mix the flour, yeast, sugar, and salt in a large bowl and make a well in the center. Add the oil and with the tips of your fingers rub the oil into the flour. Gradually add 1 cup (250 ml) warm water, bringing in the flour as you go along. Knead until you have a rough ball of dough.
2. Transfer the dough to a lightly floured work surface and knead for 3 minutes. Shape the dough into a ball, invert the bowl over it, and let rest for 15 minutes. Knead for 3 more minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place in a large oiled bowl, turning it to coat all over with oil. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
3. Transfer the dough to a work surface. Shape into a ball. Place on a nonstick baking sheet (or a baking sheet lined with parchment paper or a silicone baking mat). Cover with a very damp kitchen towel. Let rest for 15 minutes.
4. With your hands, flatten the dough into a long oval loaf about ½ inch (1 cm) thick. Cover with the damp towel and let rise for 45 minutes.
5. About 20 minutes before the dough is ready, preheat the oven to 425°F (220°C).
6. Uncover the dough 5 to 10 minutes before baking to let the surface dry. With the tips of your fingers, make deep dimples all over the top. Brush with the egg wash and sprinkle with the sesame seeds. Bake for 30 minutes, or until golden all over. Let cool on a wire rack before serving at room temperature or reheat to serve warm.