- 2 tbsp fresh yeast
- 1 tsp sugar
- 450 ml of warm milk (yogurt gives a better result)
- 550 g flour (I'm 3/4 white flour and 1/4 whole wheat flour)
- 1 tsp salt
- 2 tbsp of olive oil
- Finishing Touches:
- 1 egg yolk
- 2 tbsp plain yogurt
- Sesame seeds
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Put the yeast in milk with the sugar and let it foam for about minutes. In a large bowl, mix the sifted flour. Stir in the yeast. Mix and knead for ten minutes on a floured surface until the dough becomes homogeneous and is no longer sticky, adding flour if necessary. Oil a medium bowl and put in the ball of dough, oil your hands with another tablespoon of olive oil, cover the ball. Cover the dough with a clean cloth, preferably wet and leave for 1 hour in a warm place or until it has doubled in volume.
On a floured surface, remove the air from the dough by breaking the dough 3 to 4 times with the palm of your hand to let the air escape from inside.
Make balls of even size, the size of a tennis ball and roll one by one on a floured work surface. Cover with a clean cloth and leave for about 15 mins. Place baking paper onto baking trays and place the dough balls on the trays.
Prepare the "icing" by beating the egg and milk (or yogurt if preferred) in a small bowl. Cover the Pides (entire surface) with the mixture, like you do for a pizza base. Scatter with sesame seeds or black cumin and cover with a damp towel. Leave aside for 40 minutes in a warm place. Preheat the oven to 220 degrees C. Place a bowl of water at the bottom to ensure a level of moisture in the oven. Place the bread in the middle of the oven and cook for about 10 minutes until golden.
This recipe can be adapted to be garnished with minced meat and vegetables.