Traditional Ramadan pide topped with plenty of sesame and nigella seeds, soft and fluffy. A symbol of iftar tables, this bread with its slightly moist interior and golden crust pairs perfectly with soups and olive oil dishes.
Add sugar and yeast to lukewarm water and let it sit. Knead the flour, salt, and the yeast mixture together to get a soft, slightly sticky dough.
Cover the dough and let it rest in a warm place until it doubles in size.
Deflate the dough and roll it out round on a parchment-lined tray. Whisk the egg yolk and yogurt and brush it on top, press with your fingertips to create a baklava pattern, and let it rest for 15 minutes.
Sprinkle sesame seeds and nigella seeds on top. Bake in an oven preheated to 230°C until the top is golden. Once out of the oven, cover with a damp cloth to soften it.
Important: The egg-yogurt mixture brushed on top of the pide gives both shine and softness; don't skip this step. Contains gluten, dairy, and egg. It's tastiest eaten fresh; you can bag and freeze it, then refresh it in the oven.
Pressing the pide with your fingertips to create the classic baklava pattern gives it both good looks and even baking. Covering it with a damp cloth right out of the oven softens the crust.
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