Arabic bread – Pide recipe
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Number of services
Number of portions: N/A 500 g semi-coarse flour (type 550) 2 tsp salt 3 tsp olive oil 1.50 tsp sugar 1 tsp dried yeast 360 ml of water 1 tbsp white wine vinegar sesame seeds caraway seeds milk a little bit of
Recipe preparation steps
1 Knead the flour, salt, 2 teaspoons of olive oil, sugar, dried yeast, water and wine vinegar into a smooth, relatively moist dough, preferably with a rolling pin to allow as much air as possible. Knead for at least a quarter of an hour, until bubbles start to form.2 Leave the dough, covered, to rise for 1½ hours in a warm place in a bowl, having previously brushed it with the remaining tablespoon of olive oil. 3 Then carefully roll out the dough on a floured rolling pin, divide it into 2 parts, place them on baking trays lined with baking paper, and again carefully form the rolled pancakes, which should be at least 1 cm thin. 4 Try not to damage the air bubbles.
