Put the flour in a baking bowl or in the food processor, make a well in the middle, add the crumbled yeast with the sugar and a little lukewarm milk and mix with some of the flour to make a pre-dough. Dust a little flour from the edge over it. Let it rest and if there are cracks on the surface, the dough can be processed further.
Add salt, the rest of the milk and approx. 450 ml water to the pre-dough in the bowl. I do it in such a way that I first add 400 ml of water and gradually add the remaining 3 tablespoons of water as needed. Then knead everything very well and until the dough separates from the bowl wall. Continue kneading until it no longer sticks and feels as supple and soft as our earlobes.
Now cover the dough with a kitchen towel and let rise for 30-45 minutes until it has significantly increased its volume. In the meantime, line the baking sheets with baking paper, prepare the black cumin and sesame seeds and heat the oil with the butter until the butter has melted.
Now divide the dough and shape it into the typical flatbread form. The amount of dough makes two large pides. But also small mini-pide, simit, buns in the shape of a boat or sticks can be made from it. It is best to cut rolls and sticks approx. 0.5 cm deep with a sharp knife (e.g. carpet knife) before baking. Large pides can also be easily scratched decoratively at will.
Brush the dough with the butter-oil mixture and sprinkle with black cumin and sesame seeds.
Let rise again for about 10 minutes and meanwhile preheat the oven to 220 ° C. Then the bread comes in the oven and is baked golden brown in 10-15 minutes.
Of course, you can also bake a pide with half the amount of ingredients, but since the bread is very fresh and can be frozen if necessary, it saves time and energy if you process the whole amount right away.
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