Let me say it again—pide bread is different from pita, which is a Greek term for the unleavened bread that wraps around kebaps (better known as lavaş in Turkish). In Istanbul, pide is a treat you enjoy for one month of the year—when you break your fast after sunset during the month of Ramadan. In lucky southeastern Anatolia they get to have pide all year round, because it’s their main form of bread. The cooks augment it with a coating of yoğurt, deposited on the top with dancing fingers, like concert pianists—hence the name ‘finger pide’. The accompaniments for pide are infinite—jam is only the beginning.
Dissolve the yeast in a bowl with
Sift the flour into a mixing bowl, make a well in the middle and pour in the yeast mixture. Add
Add the salt to the dough and knead for 3 minutes. Sprinkle the extra flour on your work surface. Divide the dough into five pieces and roll into balls. Return the dough to the bowl, cover with a damp cloth and leave to rest for 30 minutes.
Place one ball of dough on the work surface and, using floured hands or a rolling pin, flatten into a round about
Mix the yoğurt and
Mix the nigella and sesame seeds together and sprinkle them evenly onto each round. Put the bread on the pizza stone or tile and place on the middle rack of the oven. If you don’t have a stone or tile, sprinkle the wholemeal flour on a baking tray lined with baking paper and place the rounds on the flour.
Serve warm as part of a breakfast spread.
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