Turkish Pide Bread

 

After Proofing

                                                                  For 1st proofing                         

                                   

Ingredients:

All purpose flour - 390 g
Warm water - 312 ml
Salt - 1 tsp
Instant yeast - 1 1/2 tsp
Sugar - 1 tbsp
White Sesame seeds - 1/2 tsp
Nigella seeds - 1/2 tsp
Unsalted butter - to brush

Method:

• In a bowl add in flour, sugar, salt.
• Add in sugar and yeast.
• Add in water little by little and make a soft dough.
• Place this in a grease bowl and set aside for 30 mins.
• Now punch the dough after first proofing.
• Divide it into medium size balls.
• Roll out to a circle form.
• Place this in a grease and lined baking tray.
• Brush the cling wrap with little oil and cover the tray.
• Set this aside for 25 mins for second proofing.
• Once done, make circle pattern leaving corners with hand.
• Then criss cross as in pic.
• Top it with sesame and nigella seeds.
• Bake this in a preheated oven (OTG) at 200℃ for 20-22 mins in lower rack.
• Brush the top with butter and enjoy.