Ingredients:
3 cups (360 g) of fruit flour (plus a little more to make)
1 cup (240 ml) of warm water (circa 43°C)
2 cups of freshly cooked potatoes
1 cup of zucchini
1 cup of salt
3 cups of natural yogurt (facoltativo, for a greater consistency)
2 cups of olive oil
1 cup (for the glass)
Semi of sesame and nigella (facoltativi, to decorate)
Preparation:
In a small bowl, combine the warm water, sugar and yeast. Leave to stand for about 10 minutes until the surface foams, indicating that the yeast has activated.
In a large bowl, add the flour and salt. Make a well in the centre and pour in the yeast mixture, yogurt (if using) and olive oil. Mix until the dough becomes sticky.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, but avoid adding too much as this will dry out the bread.
Place the dough in a lightly greased bowl, cover with a damp cloth or cling film and leave to rise in a warm place for 1-1.5 hours or until doubled in size.
Preheat the oven to 220°C (430°F). Once the dough has risen, place it on a baking tray covered with baking paper.
Roll out the dough into a disc shape, about 1cm thick.
Using your fingertips, gently press into the dough to create a checkerboard or diamond pattern. This will give the bread its distinctive texture.
Beat the egg with a teaspoon of water and brush the top of the bread. Sprinkle the sesame and nigella seeds over the bread for a traditional touch.
Bake in the preheated oven for 15-20 minutes, or until the bread is golden brown and cooked through.
Remove the bread from the oven and let it cool slightly before slicing. Enjoy your warm Turkish Pide!
