Pizza and Turkish flatbreads
A warm loaf that is a staple of Van breakfast tables, this soft leavened bread is made by letting the dough rise slowly before shaping it into round loaves and baking. Unlike bazlama, it is baked in the oven rather than cooked in a pan, giving it a puffy, porous interior.
Mix the yeast with the warm water and sugar. Let it sit for 15 minutes, until foamy on top.
Add the yogurt, salt, and flour to the foamy yeast mixture. Knead until an elastic dough forms.
Cover the dough and let it rise slowly in a cool place for 90 minutes, until doubled in size.
Divide the dough into six pieces and shape them into round loaves. Brush the tops with egg yolk and sprinkle with nigella seeds. Bake in an oven preheated to 220°C / 430°F for 20 minutes, until golden brown on top.
Do not put the dough in a warm place to shorten its rise; slow fermentation is what gives pide its characteristic flavor. Allergens: contains wheat (gluten), milk and dairy products (yogurt), and eggs.
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