Can be used to make Turkish pide if you add toppings before baking.
Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
Bake in the preheated oven until puffed up and golden, about 10 minutes.
Per Serving: 113 calories; protein 2.9g; carbohydrates 19.5g; fat 2.4g; cholesterol 0.3mg; sodium 118.5mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.