This traditional Ramadan pide is soft and fluffy, topped generously with sesame and nigella seeds. A symbol of iftar meals, its lightly moist crumb and golden crust pair well with soup and olive oil dishes.
Add the sugar and yeast to the lukewarm water and let stand. Knead the flour, salt, and yeast mixture together to make a soft, slightly sticky dough.
Cover the dough and let it rest in a warm place until doubled in size.
Punch down the dough and shape it into a round on a parchment-lined baking sheet. Beat the egg yolk with the yogurt and brush it over the top. Press in a diamond pattern with your fingertips, then let rest for 15 minutes.
Sprinkle sesame and nigella seeds on top. Bake in an oven preheated to 230°C / 445°F until golden. When it comes out of the oven, cover it with a damp cloth to soften.
The egg and yogurt wash brushed over the pide gives it shine and softness; do not skip this step. Contains gluten (wheat), milk (yogurt), and eggs. It is best eaten fresh; you can wrap and freeze it, then refresh it in the oven.
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