Sunday, 26 April 2009


This bread is delicious hot from the oven with butter or with any savoury dish with your meal.

  • 4 cups of strong bread flour
  • 1 tsp salt
  • half a cup warm water
  • 2 tsp easy blend dried yeast
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 2 tbsp natural yogurt
  • 1 egg white
  • 1 tbsp nigella seeds
For glazing
  • 1 egg yolk
  • 2 tbsp milk
Sieve the flour with salt. 
1) Mix the yeast and sugar in a jug with warm water. Set aside for 10 minutes until is is frothy.
2) Make a well in the flour and add the yeast mixture. Add the oil, egg white and the yogurt. Knead by hand for about 10 minutes on a lightly floured surface. Alternatively use an electric mixer with the dough hook for 6-7 minutes. Add little more flour if sticky but make sure the dough is not too hard.
3) Place the dough in a greased bowl, cover with cling film and leave in a warm place for 2 hours until it has doubled in size. Knock back the dough and knead for 1-2 minutes.
4) Place the dough on a floured surface and divide dough into 2 pieces.. Flatten each dough with the heal of your hand, use your fingers to stretch it from the middle.
5) First mark the dough with a knife  like a diamond shape on the surface. Then push your fingers into the dough to achieve a dimpled effect.
6) Place the dough on to a baking tray, brush with milk and egg yolk mixture and sprinkle with nigella seeds. Cover and leave the dough to rise again for 30 minutes.
7) Place 2 cups of water in a oven proof dish and place at the bottom of the oven. Bake the pide in preheated oven 220 C, 200 Fan setting for 10 - 15 minutes. Bake the other pide the same way.
8) Cool on wire rack for 5 minutes before serving. Serve warm.

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