Pide…

MAKES 3 // PREP TIME 40 MINS // COOK 1 HR 15 MINS (PLUS STANDING)

The beauty of pide is that you can fill it with almost anything you like – we love chargrilled greens, cheese, or even a swipe of spicy ’Nduja. Alternatively, serve it on its own as a snack or with a selection of dips.

1 tsp dried yeast 2 tbsp warm milk 300 gm (2 cups) plain flour 1 tbsp olive oil 30 gm (¼ cup) dukkah 2 tsp dry-roasted cumin seeds 2 tsp roasted sesame seeds 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

1 Combine yeast, milk and 180ml warm water in a jug. Place one quarter of the flour in a bowl and whisk in yeast mixture. Cover and set aside in a warm place until bubbles appear (1 hour). 2 Stir remaining flour and 1 tsp salt into mixture with oil. Knead dough on a floured surface until smooth. Place dough in a large lightly oiled bowl. Cover and stand in a warm place (1 hour).

3 Turn dough onto a lightly floured surface. Divide into two, then roll each into 1cm-thick ovals, not longer than 30cm.

4 Preheat oven to 240°C and heat two oven trays in oven for 5 minutes. Combine remaining ingredients in a small bowl, then spread on pide. Carefully transfer pide to hot trays, then bake until golden (15 minutes). Drizzle with olive oil to serve.