TURKEY: During Ramadan (the 9th month of the Muslim year, when fasting is observed from sunrise to sunset), Turkish bakeries churn out loads of these flatbreads just in time for iftar, the meal eaten after fasting once the sun goes downs. Lines start forming an hour or so before sunset, so that the pide can be purchased fresh from the oven and enjoyed still warm.
It took me awhile to find a video recipe that was in English, and used measurements that I could duplicate at home. Aysenur Altan lives in Istanbul and has one of the first Turkish Recipe channels in Turkey. Follow her here on Instagram!
- The ingredients listed below are for just one loaf (she’s making two). It really does need to be eaten day of, so I didn’t want any leftovers.
- Try as I might, I could not find nigella seeds, so I sprinkled some oregano (they taste a little bit like that) and also some everything bagel seasoning because of the black and regular sesame seeds.
- I also shaped, then baked it on parchment paper, instead of using semolina flour to dust the surface of the baking sheet.
- I used the end of a spoon to make the indentations in the circle.
- Mine took 20-25 minutes to bake, but the video says just 10, so check often!
- 250 ml warm water
- 1-1/2 tsp yeast
- 1-1/2 tsp sugar
- 1-1/2 tsp olive oil
- 3 cups flour
- 1/2 tsp salt
- 1 egg yolk
- 1 Tbsp olive oil
- 1 Tbsp yoghurt (or milk)
- Sesame seeds
- Nigella seeds