I made some Turkish Pide (Pee - day) Bread to go with the Cilbir: Turkish Poached Eggs. I have worked with yeast a few times now, and it still gives me the jitters, especially during the cold, cold winters! But I just wanted to make from fresh Turkish bread to serve with the surprisingly tasty Cilbir! I just love the smell of freshly baked bread, don't you!
- Bread Flour - 2 Cups plus some for flouring the kneading surface
- Warm Water - 1 1/4 Cup (more or less, and the water should be too hot)
- Yeast - 1 tsp
- Salt - a fat pinch
- Sugar - a fat pinch
- Olive Olive - 1/2 tbsp + some for greasing the bowl
- Sesame Seeds - 1 tsp
- Nigella Seeds - 3/4 tsp
- Egg wash - a mix of 1 egg and a little milk, whisked
- Add about 1 tbsp of flour and sugar to the warm water and give it a quick whisk. Sprinkle on the yeast and let it stand for at least 30 minutes. Cover it with a towel and keep it at a warm place. If it is too hot or too cold, the yeast will not activate.
- After half an hour (the yeast starter should look frothy) add the flour, olive oil and salt and mix together. The dough will be sticky. Once everything is combined, knead it gently for 4-5 minutes till it just comes together. Do not over-knead.
- Transfer the dough to a greased bowl. Since we are in the middle of (bitter) winter, I preheat the oven to the lowest temperature )170 F for me), switch it off and stick the bowl (covered with cling wrap) containing the dough in it. In about an hour or so, it will have doubled in size.
- Put the dough on a well floured surface, sprinkle and gently rub some more flour on it. Keep it whole or cut into halves with a sharp knife. I quartered mine.
- Place the dough portions onto a floured baking dish and spread each out gently using your hands. Do not use a rolling pin. Now, gently make some indentations on the dough portions using your fingers. Keep it aside for 30 minutes.
- Preheat the oven to 425 F.
- Brush on the egg wash on the dough portions and sprinkle the nigella seeds and sesame seeds on.
- Bake for 12 to 15 minutes till they turn golden brown. Transfer to a cooking rack and in about 15 minutes or so you will have fresh and delicious bread to enjoy with Cilbir or a dip of your choice.
Recipe adapted from here!