Ingredients
- 4 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1/2 cup water
- 1/2 cup unbleached all-purpose flour
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 cup lukewarm water, plus
- 1 tablespoon lukewarm water
Preparation
Step 1
1
Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
2.
2
Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
3.
3
To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
4.
4
Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
5.
5
Gradually work in the flour to make a soft and sticky dough.
6.
6
Knead the dough on a floured surface for 15 minutes.
7.
7
The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
8.
8
You should have a damp and very springy dough that offers no resistance to kneading.
9.
9
Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
10.
10
(You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log.
11.
11
Cut into 8 equal pieces, and roll each one into a tight ball.
12.
12
Place the balls on a floured surface, and let rest 30 minutes under a towel.
13.
13
Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
14.
14
Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
15.
15
Brush the top with olive oil.
16.
16
Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
17.
17
As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
18.
18
Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
19.
19
Serve the pide hot.
20.
20
They also can be reheated wrapped in foil.