I’m on a never ending quest to replicate the bread from Turkish Pide House in Canberra. This is as close as I’ve got so far…
- 9gm of dry yeast
- 1 Tbsp of sugar
- 1.5 of cups warm water
- 3.5 of cups plain flour
- 1 tsp of salt
- Nigella and sesame seeds
Whisk the yeast, sugar and water in a bowl and leave for 10 minutes while it activates.
Add the flour, stir to combine and knead for 5 minutes.
Form into a round, place the dough in the bowl, cover and let rise for 1 hour.
Knead the dough again, lightly, for 2 minutes.
Form into a round, place the dough in the bowl, cover and let rise for 30 minutes.
Take the dough out, form into an oval, about 2cm thick.
Place on baking paper that has been dusted with flour, on a baking tray.
Use your fingers to made indentations along the dough.
Cover and let rise for 30 minutes.
Preheat your oven to 210C.
Using a pastry brush, brush the milk all over the suface of the dough.
Sprinkle with nigella and sesame seeds.
Place the dough into the oven. Baking time will vary but should be about 30 minutes. If it’s browned on top and you hear a hollow sound when you tap the bread, it’s done.