Pide Bread with Sesame and a Soft Crumb
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Ingredients 🧂🥕
- Strong White Flour500 g
- Eggs1 pcs
- Yogurt30 g
- Dry Yeast7 g
- Sugar4 g
- Salt10 g
- Olive Oil30 ml
- Sesame Seeds25 g
Instructions 👩🍳
Step-by-step:
- Knead the bread dough: Combine flour, yeast, water, salt and oil. Knead until the dough is smooth and elastic rather than rough and easily torn. Find the exact details in the illustrated recipe.
- Let the dough rise: Cover and leave until visibly expanded and airy. Handle gently when dividing so the dough keeps its light structure.
- Shape and top: Shape into flat rounds or ovals and place on a baking tray. Scatter with sesame, pressing it gently onto the dough.
- Bake and cool: Bake in the preheated oven until golden and cooked through at the centre. Let the bread settle before cutting and serve while still soft.
Pide Bread with Sesame and a Soft, Airy Crumb
Tear off a piece, dip it and pass the rest around: warm pide bread belongs in the middle of the table. The sesame topping smells wonderfully nutty, and the soft inside is made for scooping up a creamy dip. There is always room for one more piece.
A soft yeast bread with a sesame topping
Bread flour, yeast, water, salt, sugar and olive oil form the dough. The egg and yogurt make a glaze for the surface, helping the sesame seeds stick and giving the bread a golden finish. Whisk them together before brushing so you do not leave thick patches of egg on the bread.
Let the dough rise before shaping
A smooth, elastic dough is easier to shape than one that tears when stretched. Give the yeast time to work: the dough should look noticeably fuller before you gently ease it into a flat round. Keep the thickness fairly even so the center can bake through along with the edges.
Press a shallow pattern into the surface with your fingertips, then brush with the egg-yogurt glaze and add sesame. Bake until the bread is cooked through, checking the center as well as the browned top. Do not taste raw dough or leftover glaze, and wash utensils that have touched raw egg.
Use a light touch
Dust the work surface only as much as needed to handle the dough. Working in lots of extra flour can make the bread dry. When shaping, gently stretch and pat the dough instead of pressing out all the air.
Add nigella seeds if you like
For an optional savory twist, scatter a few nigella seeds over the bread with the sesame. Their slightly peppery flavor works well with yogurt dips. The bread is lovely with sesame alone, too.
Bring it to the table for sharing
Let the hot bread settle briefly before tearing or cutting it. Serve with grilled vegetables, a bowl of soup or a cool tzatziki dip. Put the dip in a separate bowl so everyone can add as much as they like.
Save some for another meal
Let the bread cool completely before wrapping it, so trapped steam does not make the surface damp. Freeze portions if you want to keep them longer, then thaw and warm them before serving. Keep the dip refrigerated separately.
Frequently asked questions
Do the egg and yogurt go into the dough?
In this version, they are mixed together and brushed over the shaped bread before baking.
Why is my pide dense?
The dough may need more time to rise, or it may have been pressed too firmly during shaping. Look for a fuller dough and handle it gently.
Is a brown top enough to tell it is done?
No. The glaze browns as the bread bakes, so check that the center is cooked through as well.
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