How to make
Pour the warm milk into a deep bowl, adding the warm water, yeast and sugar to it.
Mix all this and add the egg white again, and set aside the yolk for spreading the pide.
We begin to add the flour slowly and when we add half of the flour, pour the salt. We do not add any fat, because we pour it in when shaping the pide.
When the dough has gathered into a ball, knead it on the counter. A soft and smooth elastic dough is obtained.
After it is ready, grease your hands, take the dough and shape it into a ball.
We put it in a container, wrap it with a towel and let it rise for about 40 minutes.
We grease the counter and pour the dough on it, kneading it very lightly and dividing it into two equal parts. We shape them into balls.
We put baking paper in a tray and grease it with oil.
We take the ball and form a round flatbread. We do not use a rolling pin, we only work with our hands.
Cover with a towel and leave for 10-15 minutes.
During this time we shape the other ball.
We remove the towel and start shaping the pide.
In a bowl, mix the oil with the milk and mix well.
First we dip our fingers in the milk and make a circle, periodically dipping and pressing into the dough with our fingers.
This is how we make transverse lines.
After we have shaped them, we beat the yolk and add it with the mixture of oil and milk, spread the finished pide.
Sprinkle with the seed mix and place it in a heated oven at 360°F (180°C) for about 20-30 minutes.
The Ekmek Pide with Seeds is ready.
