Jan 10, 2010
Feel free to use whatever toppings you desire when making your pide. I personally love the taste of nigella and zatar with my bread. These are also common toppings throughout the Middle East. As you know I always add water in my oven when baking bread for a extra moist bread. The use of a plastic bag at the end makes this bread so moist and satisfying, you really should try it when baking always.
1 teaspoon dry yeast
1 teaspoon sugar
1-3/4 cup warm milk
4 cups all purpose flour
1 teaspoon salt
4 tablespoons olive oil
nigella seeds, sesame seeds and zatar for toppings
1.In a small bowl add 1/4 cup warm milk, sugar and yeast. Allow to sit until frothy about 10 minutes. Meanwhile, in a large mixing bowl add flour, salt, yeast mixture and mix well with a large spoon. Gradually add remaining milk until dough is at a smooth consistency. Knead dough 5-10 minutes. In another large bowl add a few drops of olive oil. Add dough and allow oil to cover dough. Cover dough with a towel and place in a warm area for 1 hour.
2.Divide dough in half and allow to rest for 20 minutes. On a non stick baking mat form dough about the size of a dinner plate. Dough should not be thin nor to thick. Work dough with hands only. With a pastry brush carefully brush olive oil on top of dough. Add nigella and sesame seeds on top of 1 piece. Add zatar on top of other piece. Cover with a towel and allow to rise for 30 minutes.
3.Pre-heat oven to 400F. In a oven proof pan add water and place on the lowest rack. Baking bread one piece at a time place onto a baking sheet with a baking mat. Allow to cook 15 minutes or until golden on the middle rack. As soon as bread has finished baking immediately place in a plastic bag and close tightly.