Pide (Turkish Flatbread)

Place the yeast, 1 tsp sugar and 1/4 cup of the warm water in a small bowl. If compressed yeast, cream together; if dry, stir to dissolve. Set aside in a warm place for 15 - 20 minutes or until the mixture begins to froth.

Place the butter, milk and remaining water in a small saucepan and heat slowly until the butter has melted. Remove from the heat.

Sift the flour and salt into a large bowl and stir in the remaining sugar. Make a well in the center and add the yeast and butter mixtures. Gradually work in the flour until a soft dough is formed. Transfer to a floured work surface and knead for about 10 minutes or until smooth and elastic. (Alternatively, knead the dough using the dough hook in a heavy duty (counter top) electric mixer.)

Grease a large circular dish about 12 inches in diameter. place the dough in the center of the dish and press down until it forms a round loaf about 10 inches in diameter. Cover with a dish towel and leave to rise in a warm place for 1 1/2 - 2 hours.

Preheat the oven to 375 F. Brush the surface of the bread with the beaten egg and sprinkle the sesame and fennel seeds evenly over it. Using the point of a sharp knife make a pattern over the top. Bake for about 40 minutes or until golden brown and cooked through. Transfer to a wire rack and leave to cool.

This Turkish bread is usually prepared during the festive season of Bayram (Muslim Ramadan). It is related to the famed bread of the Franks and Armenians which is mentioned in the great eleventh-century cookbook of Al-Baghdadi.

source : Pbtisserie of the Eastern Mediterranean / Arto der Haroutunian