Turkish Ramadan Pide
7 gr instant yeast
1 tsp sugar
1 3/4 cup warm milk
~4 cup all purpose flour
1 tsp salt
1 tbsp olive oil
1 egg yolk
2 tbsp milk
In a small bowl, mix the yeast, sugar and 1/4 cup warm milk. Stir well so the yeast dissolves (picture). Cover it with a towel, let it rest 15 minutes.
In a large bowl, sift flour and salt (picture). Add the bubbly yeast mixture and 1 1/2 cup warm milk (picture). Mix and put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and spread another tsp of olive oil with your hands all over the dough (picture). Then cover it with a clean, damp towel. Put aside for about 1 to 1 1/2 hours at room temperature until the dough rises to double its size.
Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles (picture). Cut the dough in 2 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Place parchment paper on two oven trays, then arrange the doughs on the trays. Then use your palm to flatten each ball into a flatter rounded shape.
Lightly beat the glaze ingredients in a small bowl. Dip your finger tips in it and press all over the dough. Sprinkle some black or regular sesame seeds all over and cover with a clean damp towel. Leave for about 35-40 minutes to rise at a warm place.
Preheat the oven to 450 F and put some water in an oven-safe bowl. Place it on the bottom of the oven. Place one of the trays on the middle rack. Bake for about 8 to 10 minutes until the colour becomes light golden. Place the pide on the clean towel to cool it down a bit. Then bake the second dough. Serve while still warm.
Makes 2 Turkish Ramadan Pide.
* After baking Pide, let it cool for 5 minutes, then place in a clean plastic bag. It will be more soft this way:)