First Step: Activate the yeastDissolve granulated sugar and instant dried yeast in warm water between 36-40°C (98-105°F). Let the mixture sit for 5-10 minutes until foamy, indicating active yeast, essential for a well-risen, airy pide dough.

Second Step: Mix dough ingredientsIn a large bowl, combine bread flour and salt. Gradually add the yeast mixture and olive oil (if used). Stir to form a rough dough that is tacky but manageable, preparing it for kneading.

Third Step: Knead the doughTurn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or 3 minutes in a stand mixer with a dough hook, until smooth, elastic, and slightly springy. This strengthens gluten for perfect chewiness and texture.

Fourth Step: First risePlace the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 30 minutes to 1.5 hours until doubled in size. This slow rise develops flavor and lightness.

Fifth Step: Shape doughPunch down the risen dough gently to release gas. Divide it into two equal portions and shape each into a ball. Let them rest for 5-15 minutes to relax the gluten before shaping.

Sixth Step: Form flatbread rounds or ovalsOn a floured surface, stretch each ball into a roughly 10 cm (4-inch) round for plain pide, or roll into a 40 x 20 cm (16 x 8 inch) oval for Turkish style with toppings. Sprinkle semolina on baking trays to prevent sticking and add crunch.

Seventh Step: Add toppings and egg washFor plain pide, prepare an egg wash by mixing flour with boiling water to form a paste, cool it, then stir in Greek yogurt and egg. Brush the dough rounds with the wash, then create indentations around edges and a pattern in the center. Sprinkle sesame and nigella seeds generously. For topped pide, evenly spread cheese and cooled savory toppings (spinach, sausage, lamb mince). Pinch and fold the edges of the oval to seal toppings in.

Eighth Step: Bake the pideBake plain pide at 180°C (355°F) fan-forced or 200°C (390°F) conventional oven for about 20 minutes, rotating trays halfway, until the crust is golden and crisp. For Turkish style topped pide, bake at 240°C (465°F) for about 15 minutes until representing a golden, crispy crust. Add an egg on top mid-bake if desired, continuing baking until cooked to preference.

Final Step: Serve and enjoyRemove from oven and optionally brush with extra virgin olive oil or melted butter for shine. Slice warm pide and serve as a tasty accompaniment to dips, grilled meats, salads, or as a filling snack on its own.