Hi, I’m Kenrick. I am a photography and food lover from Auckland, New Zealand, where I run Kenrick Rhys Photography, specialising in Wedding and Portrait Photography.
This is my second post on Baking Makes Things Better. If you didn’t catch my last post, 5 Minute Microwave Fudge Brownie, you can check it out here. Today’s recipe is one for Pide; a broad, round and flat bread made of wheat flour originally from Turkey.
Ingredients:
1 teaspoon dried yeast
1 teaspoon sugar
500g flour
1 ½ cups warm water
1 teaspoon salt
Olive oil
1 teaspoon sesame seeds
1 teaspoon nigella seeds / black sesame seeds
½ teaspoon cumin seeds
1 egg yolk
Method:
Mix the yeast, sugar, a little of the flour and a little of the warm water in a small bowl.
In a large bowl or on a clean bench, mix the bulk of the flour and salt together and make a well in centre. Add the yeast mixture to centre of the well and mix with a wooden spoon or using your hands. Add in small amounts of the water, continuing to mix until a dough has formed (the consistency you are after is like a slightly sticky play dough).
Turn the dough out onto a lightly floured clean bench and knead for 15 minutes or until smooth and elastic.
Grease a large bowl with a little olive oil and place the dough in the bowl. Cover with a damp tea
towel. Leave in a warm, draft free place for 1.5 hours or until the dough has doubled in size.
Turn the dough onto a lightly floured surface and cut it in half. Flatten the dough slightly with your hands. Place the dough onto some non-stick baking paper. Cover with a damp tea towel and place in a warm draft free place for 15 minutes.
Preheat oven to 230°C. Place a baking tray in the centre of the oven.
With floured hands, stretch each piece of dough into a long skinny rectangle approximately 20 x 40
cm. Leave on the non-stick baking paper. Cover with damp tea towel and leave aside for 10 mins.
Combine seeds and cumin seeds in a small bowl. Make indentations with floured fingers on the top of the dough, brush on egg yolk, sprinkle seeds and cumin on top.
Remove the hot baking tray from oven. Still on the baking paper, slide loafs onto the baking tray.
Bake for 10-15 minutes, until golden.
Mix the yeast, sugar, a little of the flour and a little of the warm water in a small bowl.
In a large bowl or on a clean bench, mix the bulk of the flour and salt together and make a well in centre. Add the yeast mixture to centre of the well and mix with a wooden spoon or using your hands. Add in small amounts of the water, continuing to mix until a dough has formed (the consistency you are after is like a slightly sticky play dough).
Turn the dough out onto a lightly floured clean bench and knead for 15 minutes or until smooth and elastic.
Grease a large bowl with a little olive oil and place the dough in the bowl. Cover with a damp tea
towel. Leave in a warm, draft free place for 1.5 hours or until the dough has doubled in size.
Turn the dough onto a lightly floured surface and cut it in half. Flatten the dough slightly with your hands. Place the dough onto some non-stick baking paper. Cover with a damp tea towel and place in a warm draft free place for 15 minutes.
Preheat oven to 230°C. Place a baking tray in the centre of the oven.
With floured hands, stretch each piece of dough into a long skinny rectangle approximately 20 x 40
cm. Leave on the non-stick baking paper. Cover with damp tea towel and leave aside for 10 mins.
Combine seeds and cumin seeds in a small bowl. Make indentations with floured fingers on the top of the dough, brush on egg yolk, sprinkle seeds and cumin on top.
Remove the hot baking tray from oven. Still on the baking paper, slide loafs onto the baking tray.
Bake for 10-15 minutes, until golden.
Kenrick’s Tips:
- When making dough, mix the yeast with a little flour, water and sugar before anything else. This gives the yeast a head start and helps your bread rise faster.
- The best place to rise your bread can be your car of all places. It’s usually the warmest place around, just make sure it’s not too hot, about 30 - 37 degrees is perfect.
- When making bread in a hurry, you can mix and knead your dough and then place it covered in the refrigerator for a day or so (or the freezer for longer), then leave it on the bench for a few hours to thaw/warm up, then shape and rise again in a warm place as usual. This is great if you make too much dough or don’t have the time to do the whole process in one go.
- To check if the bread is cooked all the way through, turn it over and gently tap on the bottom of the loaf, it should sound hollow if cooked inside.
Check out the Kenrick Rhys Photography website and like them on facebook.
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