Pide is the Turkish version of a traditional pita flatbread, and this recipe shows just how easy it is to make your own. Serve it warm with sea salt and olive oil for a satisfying pre-dinner snack or use it to accompany chopped kebab meat and a herby yoghurt.
- 825 g (5½ cups) plain flour
- 2 7 g sachets dried yeast
- 1 tbsp sea salt flakes, plus extra, to serve
- 250 ml (1 cup) lukewarm milk
- 60 ml (¼ cup) olive oil, plus extra, to serve
- 1 egg, lightly beaten
- nigella seeds, to sprinkle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
Sift flour into a large bowl, then add yeast and salt. Make a well in the centre. Add lukewarm milk, lukewarm water and olive oil, and mix to form a soft dough. Turn out onto a lightly floured surface and knead for 8 minutes or until smooth and elastic. Place in a bowl and cover with a clean, damp tea towel. Set aside in a warm, draught-free place for 30 minutes or until dough has doubled in size.
Preheat oven to 180°C. Divide dough into 5 equal pieces and, using a lightly floured rolling pin, roll out each piece to a 30 cm x 15 cm rectangle.
Place on oven trays lined with baking paper. Brush with beaten egg and sprinkle over nigella seeds. Bake for
20 minutes or until cooked through and golden. Serve warm, seasoned with salt flakes and drizzled with olive oil.
Photography Chris Chen