Description

This traditional Turkish Pide bread presents a delightful balance of a soft, airy interior and a subtly crisp, golden-brown crust. Baked to perfection, its surface is elegantly adorned with a generous scattering of toasted white sesame and distinctive nigella seeds, which impart a delicate nutty aroma and a pleasant textural contrast. The bread offers a mild, comforting flavor, making it an ideal accompaniment for a variety of savory dishes, fresh dips, or enjoyed simply on its own. It is typically baked in a hot oven, ensuring its characteristic light and fluffy texture.

Ingredients

* 3 cups (360g) all-purpose flour, plus more for dusting
* 1 teaspoon active dry yeast
* 1 teaspoon granulated sugar
* 1 cup (240ml) warm water (105-115°F / 40-46°C)
* 1 teaspoon salt
* 2 tablespoons olive oil, plus more for greasing
* 1 large egg, beaten (for egg wash)
* 1 tablespoon white sesame seeds
* 1 tablespoon nigella seeds (black sesame seeds)

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Instructions

In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy.
Add the olive oil and salt to the yeast mixture. Gradually incorporate the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
Lightly grease a clean bowl with olive oil, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Gently punch down the risen dough and transfer it to a lightly floured baking sheet lined with parchment paper.
Using your fingertips, gently press and stretch the dough into a round or oval shape, approximately 10-12 inches in diameter and 1/2 inch thick.
Cover the shaped dough again and let it rise for another 20-30 minutes.
Preheat your oven to 400°F (200°C) during the second rise.
Just before baking, brush the surface of the dough with the beaten egg wash. Sprinkle evenly with white sesame seeds and nigella seeds.
Bake for 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool slightly on a wire rack before slicing and serving.

Notes

* Ensure your water temperature is within the specified range to properly activate the yeast; water that is too hot will kill it, while water that is too cold will inhibit its activity.

* For an even softer interior, you can place a shallow pan of hot water on the bottom rack of your oven during baking to create steam.

* This bread is best enjoyed warm, fresh from the oven, served with your preferred dips or as an accompaniment to a meal.

* Leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for longer preservation.

* The quantity of sesame and nigella seeds can be adjusted to suit individual taste preferences.

Prep Time: 25 minutes
Cook Time: 15-20 minutes

Nutrition

Calories: 220 kcal
Fat: 4g
Carbohydrates: 40g
Protein: 7g