2 ½ cups all-purpose flour
½ cup lukewarm water
½ cup lukewarm milk
1tsp (6-7g) dried yeast
1 tsp castor sugar
1 tsp salt
2 tbsp extra virgin olive oil
Plain flour, to dust
1 egg, slightly whisked
2 tsp Nigella seeds
Mix the yeast, the sugar and the milk and water in a bowl.
Stir to dissolve the dry ingredients and set aside in a warm place for 15 – 20 minutes .
Sift the flour and salt into a large bowl.
Make a well in the center and add the dissolved yeast-milk mixture.
Gradually work in the flour until a soft dough is formed.
Transfer to a floured work surface and knead for about 10 minutes or until smooth and elastic. (You can use an electric mixer with a dough hook to knead the dough)
Grease the dough with the olive oil and put it in a greased bowl, cover with a cloth and let it rise in a warm place for at least an hour.
Turn the dough onto a lightly floured surface and knead it again.
Divide into 2 equal portions and shape each in a round form.
Place on 2 non-stick baking trays and press with fingers to indent surface and place in a warm place to prove for another hour, or until dough has risen 1-2cm.
Preheat oven to 220°C.
Brush with egg and sprinkle with Nigella seeds.
Bake in preheated oven for 5 minutes, then turn the temperature down to 180°C or until pide is golden brown.
Remove from oven and place on a wire rack to cool.Cover with a tea towel white cooling.
Prepared, tried and tested by: Preshana Singh
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