preparation

1. Crumble baker’s yeast into room temperature water, mix thoroughly.
2. If you have active sourdough starter, add to the yeast water and whisk.
3. Sift the bread flour to the mixer bowl. Start the mixer at low speed using the paddle attachment and slowly pour in the yeast water. Mix 4 to 5 minutes. The dough shall be very elastic and sticky. For the dough to absorb the water thoroughly cover it with a cloth and let it rest for 15-20 minutes.
4. Knead at medium speed with the dough hook for 5-6 minutes.
5. Sprinkle salt, and knead for another 4-5 minutes. The dough will be very wet and a bit sticky but still manageable. Transfer the dough to an oiled large bowl, rolling it to coat with oil and sprinkle with flour. Cover with plastic wrap and put it in the fridge. Ferment for 12-15 hours, until the dough at least doubles in size.
6. Take it off the fridge, dust or oil the work surface, turn out the dough and deflate. Using a dough scraper will make it easier for you to divide the dough in to two and shape it into balls.
7. Place the prepared balls on a baking sheet lined with parchment paper dusted with bread crumbs and slightly flatten. Cover with cloth and let it rest for another 45 minutes to an hour in a warm place.
8. Stretch into 10 inch across and 1/2 inch thick round flatbreads. Since it is very elastic it loves shrinking and if this frustrates you let it rest for 5 minutes to relax the gluten and work again. :)
9. Whisk 2 tbsp of flour and 3 tbsp of warm water, and spread it on the flatbreads. Make an inner line within 1 inch of the edge using the side of your hand and criss cross pattern with your fingertips inside that line. Watch the video to see how it's done.
10. Sprinkle on sesame and/or nigella seed.
11. Bake 13-15 min in a preheated 480°F (250°C) oven till puffy & golden brown. Pizza stone can be helpful in retaining heat specially for cooking bread, use if you have one.
12. Preferably eat right out of the oven. Enjoy!

• 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
• 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
• 1 cup ~ 1 su bardağı = 1 cup = 240 ml
• measurements

1. ps: if you choose time over taste and want to bake pide asap, use twice as much baker's yeast and mix with warm water. Keep the dough in a warm place 1-2 hours instead of the fridge till at least doubled in size and continue working from step 6.
2. ps: if you're kneading by hand, it may take longer, specifically it can take up to 15 min instead of 10 at second kneading. You can make life easier by using 1-2 tbsp less water. Just don't use less than 75% of flour in weight.
3. ps: can substitute 1 egg yolk, 1 tbsp water, 1 tbsp flour and 1 tsp melted butter mixture for flour & water mix at step 9.
4. ps: I used 11 in (28 cm) deep dish pizza pan, it can aid shaping & cooking.
5. ps: formula for substituting different types of yeast: 100% baker’s yeast = 40-50% active dried yeast = 33% instant yeast