How to make
Stir the warm water, sugar and yeast. Leave them for 10 min.
Mix the flour with the salt. A well is formed in the middle and the yeast is poured. The dough is kneaded for a long time and most of the time is with stretching movements of the hands. The dough is soft and sticky, but the flour is added a little at a time, it should not become hard.
The finished kneaded dough is covered and placed in a bowl to rise for about 1 hour.
The risen dough is taken out again on a surface sprinkled with a little flour. Knead lightly and gently, the dough is still sticky. At this point I was helping myself with the household scraper for convenience.
Form it into a ball and transfer it into a tray covered with paper and sprinkled with a little flour. Cover with a towel and leave it for 15 minutes.
Beat the yolk and olive oil in a bowl.
The cloth is removed from the dough. Dip your fingers in the mixture of yolk and olive oil and the dough is pressed down to expand into a circle, forming a thicker border.
With a greased hand and closed fingers make movements in a circle, pressing with the palm to form a nice and concave border. They are again dipped in olive oil and lines are formed in the middle of the pide - horizontally and vertically, to form squares. Press lightly with your hand to form the patterns.
They are smeared with the remaining mixture abundantly and sprinkled with a mix of sesame and poppy seeds.
It is baked at 390°F (200°C) on the lower heating resistor for about 15/20 min. A wonderful bread from Turkish cuisine!
