Turkish pide bread is commonly eaten during the month of Ramadan to break the fast, but I like to make it year round. This is a no-knead bread that’s quite simple to master. The key to a delicious and fluffy pide, or flat bread, is not using too much flour. You need just enough to be able to handle the sticky dough on your work surface.
Line two baking sheets with parchment paper and set aside.
Stir together the warm milk, 1 cup warm water (about 110 degrees F) and olive oil in a large bowl. Add the sugar, yeast, salt and egg white and stir to combine. Using a wooden spoon, stir in the flour 1 cup at a time, ending with 1/4 cup. The dough will be sticky.
Cover the bowl with plastic wrap and a kitchen towel. Place it in a draft-free spot, such as an oven (it should be at room temperature), to rise until almost doubled in size, about 30 minutes.
Uncover the bowl and transfer the dough to a well-floured surface. Sprinkle the top of the dough with about 1 tablespoon flour. Bring the edges together using a bench scraper. Flip the dough using the bench scraper so the sealed part is on the bottom, then dust the dough all over with just a little flour and shape it into a ball.
Cut the dough in half using the bench scraper and shape each half into a small ball. Place each ball on a prepared baking sheet, cover with a clean kitchen towel and let rise for 20 minutes.
Preheat the oven to 400 degrees F.
Meanwhile, make the glaze. Mix the egg yolk, yogurt and 1 tablespoon water in a small bowl.
After 20 minutes, uncover the dough and gently press one half down a bit with your fingers. Pour half the glaze onto the center of the dough and, using your fingers, spread the dough into an oval shape 1/2-inch thick. Using your fingers again, make indentations in a full circle 1 inch from the edge of the dough. Then make indentations inside the circle across the dough in lines 1 inch apart; repeat the process in the opposite direction to create a diamond pattern. Top with half the sesame seeds and nigella seeds. Repeat with the second ball of the dough.
Bake until golden on top and cooked through, about 18 minutes. Remove from the oven and cover loosely with a kitchen towel for 10 minutes before serving.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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