Combine lukewarm water, yeast, and sugar, give it a good stir, and allow it to sit and bubble up for 5 minutes.
7 grams active dry yeast, 1 teaspoon sugar, 250 grams lukewarm water
Combine the yeast mixture with the remaining pide ingredients, then knead for 5 minutes. Cover and allow to rise in a warm spot for about an hour or until doubled in size.
500 grams all-purpose flour, 50 grams butter, 2 teaspoons sea salt
Prep two baking sheets with parchment paper or silicone baking mats. Divide into 2 balls, then roll out each ball into 10-inch rounds (25 cm). Cover with a clean linen towel and allow to rest in a warm spot for one more hour. In the meantime, preheat your oven to 390° Fahrenheit (200° Celsius).
Prepare a shallow bowl with water and have the sesame seeds handy. Wetten the outer edge of your hand, then use it to make a diamond-like pattern into your doughs (this is super easy, and it's probably best to watch my video for this one).
Now sprinkle the top of your doughs generously with more water and finally, sesame seeds.
sesame seeds
Bake for about 20 minutes or until the tops are just starting to brown.
This makes 2 flatbreads, which means you will likely have some leftovers! For storing, keep them airtight (and possibly refrigerated if you need to store them for longer than 2 days). When ready to use, carefully cut a pocket in the middle, then reheat on low on a panini press or in your oven or toaster.