Ramadan pide

Instructions

1. In a bowl, dissolve the yeast and sugar in the lukewarm water, then let it sit for 5 minutes until it foams.
2. Mix the flour and salt in a large bowl, add the yeast mixture and the oil, then knead for 10 minutes until you have a smooth, elastic dough.
3. Cover and let it rise for 1 hour in a warm spot, until the dough has doubled in size.
4. Divide the dough into 4 pieces, stretch each one into an oval about 30 cm long, then pinch up the edges to form a boat shape.
5. Place the pides on a tray lined with baking paper, brush the edges with beaten egg yolk and sprinkle with seeds.
6. Add your chosen topping to the centre if you like, then let rest for 15 minutes.
7. Bake at 240 °C for 12 to 15 minutes, until the edges are nicely golden, then serve warm.