Pide (Turkish seeded bread)

In the past couple of years, I’ve made my first attempts at yeasted breads and they’ve all turned out pretty well. It’s been mostly pizza dough with the occasional sweets such as cinnamon rolls and king cake. This summer, I started to think about bread more. The “problem” with bread is that not only is it pretty cheap to buy (even good bread), but making it also requires planning. The combination of these two issues has definitely been a challenge for me, but I’m working through it. And of course, there’s the other issue of just not having much of a clue, but luckily, there are books and the web.

This recipe is from Ultimate Bread by Treuille & Ferrigno. I’ve found this book useful both for its breadth of recipes as well as detailed instructions concerning all the steps of the process. It was also already in the house, and thus won on convenience. I’d still like a copy of The Bread Baker’s Apprentice (and Crust & Crumb) but this will have to do until there is more discretionary income.

Pide is a Turkish seeded bread. I did not have the seeds the recipe called for (nigella), so I used white sesame seeds on one and zaatar on other. This is a delicious, simple, and versatile bread, which worked great not only for eating alone, but also in strips alongside soup or dip or spread with Spiked avocado or even split the long way as a base for toaster oven pizza using assorted leftovers. It was just like French bread pizza.

Pide (second attempt)

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