Turkish Flatbread (Pide)

Pide is a round bread fragrant with sesame or fennel seeds and it's pocketless. The pizza-like lahmacun is made with pide dough that are topped with ground meat and herbs or other different materials. There are regional variations in the shape, baking technique, and the toppings.

500 g German #550 flour angiesrecipes 1 package / 7 g Instant dry yeast 7 g Salt 320 g Water at 20C/68F

1 tbsp Honey 1 tbsp Olive oil 1 tbsp Sesame seeds

1. 
   Whisk together the flour and dry yeast in the mixing bowl of a stand mixer attached with a dough hook. Add in salt, water, honey and olive oil. Mix first at slow speed, when the dough starts to come together, increase the speed to medium and knead until you have a soft, but smooth dough.
   
2. 
   Cover the dough with a plastic wrap and let sit in a warm place for about 45 minutes, or until doubled. Punch down and round into a ball. Divide in 8 smaller portions, cover with plastic wrap and let rest 10 to 15 minutes. The dough can be divided into 3 or 4 bigger ones as well, like we usually get from the supermarket.
   
3. 
   Flatten each dough into a 1cm thick round on a baking tray lined with parchment paper. Moisten the bread with water and sprinkle some sesame on the pita. Again leave them, covered on the tray for about 30 minutes. Heat oven to 220C/450F and bake for 12-15 minutes.