1. In a small bowl, mix the yeast, sugar and about 50 ml of luke warm water.
2. Sift the flour and salt into a bowl large bowl and add the yeast mixture.
3. Using a mix master, mix on a slow speed and slowly add the luke warm water in slowly.
4. Mix well for approx 5 minutes and keep adding water as required.

Pide Dough Stretching – Not Kneading

1. Do not knead the dough but stretch it and fold it over and over again using your fingers to work the dough.
2. Use olive oil to help with the process of stretching it. Do this for approx 15 minutes.
3. The dough will need to be a little moist and sticky when done, so if you need to add a little water, then do so but be careful not to add too much.
4. When kneading is complete, add 2 tbsp of olive oil over the top of the dough and cover with a tea towel.
5. Leave in a warm place for 1 hour or until doubled in size.
6. Punch down once to expel the air, then divide the dough into two even balls portions.
7. Roll into balls, but do not knead.
8. Grabbing one dough ball, fold the dough from underneath stretching the ball, continually keeping the shape of the ball but kind of kneading in your hands from underneath. Do this for about 5 minutes for each ball.

Shaping Pide

1. On the baking tray, using your fingers, stretch out the dough in a flat circle.
2. Using your fingers is much better than a rolling pin as the rolling pin will loose the air.
3. Once you have both pieces on an oven tray, possibly two (allow enough room for them to both expand in size) place another tsp of olive oil over each flat dough.
4. Cover with a tea towel for another 1 hour.
5. After an hour, pre heat the oven to 210 degrees Celcius.
6. When ready, using your fingers, indent the surface making a border approx 3cm in thickness.
7. Then inside the border, indent the dough with your fingers every 2-3 cm and then turn the bread to the side and do it again the other way.

Pide Topping

1. Brush the bread with the egg yolk and sprinkle with sesame seeds and nigella seeds.
2. Bake for approx 10 minutes or until golden brown. If you have a pizza stone, bake on the stone rather than an oven tray.
3. Serve with Turkish dips, soups, salads or for breakfast with any gourmet jam recipe.