Turkish Flatbread (Pide)

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

Directions

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.