Rustic Turkish Pide ( This recipe makes 2 Turkish Pies ) Ingredients 350g Artisan High Protein Bread Flour 150g Organic Stoneground Wholewheat Bread Flour 380g Water 4g Instant Dry Yeast 10g Salt 15g Extra Virgin Olive Oil For the Topping 1 Egg Yolk 1 Tablespoon Milk Generous Sprinkling of Sesame Seeds Nigella Seeds (optional) Method In a large bowl, combine the flour, water and yeast until no dry flour remains. Cover and leave for 30 minutes. Add the salt and olive oil and mix until incorporated. Cover and leave for 30 minutes before performing your first set of coil folds. Repeat another set of coil folds 30 minutes later. Allow the dough to continue fermenting until noticeably puffy and risen by around 50%. Depending on the temperature of your kitchen, this may take anywhere from 2–4 hours. I then cold fermented my dough over night in the fridge to add a deeper flavour. ( Photo below is my dough the next morning after cold proofing ) The next morning turn the dough onto a lightly floured bench and divide into two equal pieces. Shape each piece into a loose round and leave to rest for 20 minutes on two seperate sheets of baking paper. Drizzle with oil & cover and allow to proof for 30–45 minutes while you preheat your oven to 230°C. After the proofing time using your fingertips, gently stretch each dough into a round approximately 25–30cm wide. Mix the egg yolk and milk together. Brush generously over the surface of each pide. Using your fingertips, press a border around the outside edge of the dough. Then create the traditional diamond pattern across the centre by gently pressing lines into the dough. Sprinkle generously with sesame seeds and bake for 12–15 minutes or until deeply golden and beautifully puffed. Allow to cool slightly before serving. Happy Baking
