PIDE

 

2(7 g) sachets dried yeast (1 tablespoon)

1pinch caster sugar

375ml warm water

480g strong bread flour

1teaspoon salt

60ml extra-virgin olive oil

1egg

2tablespoons milk

 

 

Dissolve yeast in water ( warm not hot)set aside for approx 10 min

 

work 90g flour into yeast mix to make a loose paste cover with damp paper towel & let sit for 30min it will form a sponge ( you can sprinkle with a little flour if you think it needs it) 

 

with the rest of the flour & salt in a large bowladd the spongeoil & the rest of the water,using your fingers again work it to a nice sticky paste

 

On a well floured bench knead till it is smooth & springy

 

Transfer to a lightly oiled bowl with damp pare towel on top for about 1hr or till it has doubled its size

 

you can either use it at this piont or refrigerate for up to 24hrs letting it return to roon temperature before use

 

 

If using straight awaypreheat oven to highest setting (if you have pizza stones try them or just baking trays will do)

 

Divide the dough in two making two round bread shapes leave covered for 30min.

 

one at atime using the heel of your hand press them out torough oval shapes approx 25cm

 

Brush them well with egg wash if you are stuffing them then add you filling of choice & fold the sides in a little way to hold the stuffing.

 

Place the dough on the pizza stones or tray flour your spatular or whatever you are using to move them

 

Bake for 10-15min till golden brown