Turkish Pide Bread with Tahini Butter

Cook Time 25 minutes plus overnight resting

Servings makes 6-8 bread

Ingredients

310g water warm

8g fresh yeast

10g sugar

500g flour

10g salt

200g semolina

Olive oil

Tahini Butter

150g butter, room temperature

150g tahini

100g honey

10g roasted sesame seeds

1 tsp sea salt

Method

Preheat the oven to 200°C.

Mix the yeast, warm water and sugar, keep in a warm place for 15 minutes. Sift flour mix with salt and add in yeast water and mix well. Knead for 10 minutes.

Divide the dough into 6 or 8 pieces and roll into balls. In a tray dusted with semolina place the dough balls and cover. Keep in the fridge for 24 hours.

Bring the dough to room temperature. Stretch the dough with semolina and little olive oil on top. Cook on a grill pan 2 minutes on each side and then finish in the oven for a further 2 minutes at 200°C.

For the tahini butter, mix them all (except sesame) and mix until all combined. In a serving bowl put the butter and put some of the sesame seeds and sea salts on top. Dip your hot bread into tahini butter.