Turkish Pide Bread | Guest Recipes | Nigella's Recipes | Nigella Lawson
The correct name for this type of bread is ramazan pidesi – traditionally made and served during Ramadan – but for ease, I call them pide at home.
Ingredients
- 500 grams strong white flour (plus extra if needed)
- generous amount of Maldon sea salt flakes (crushed)
- 1 heaped teaspoon caster sugar
- 7 grams sachet fast-action dried yeast
- 300 millilitres lukewarm water
- olive oil
- 2 tablespoons thick Greek yoghurt (plus 1 tablespoon for the glaze)
- 1 egg yolk
- 1 heaped teaspoon sesame seeds
- ½ teaspoon nigella seeds
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