1 3/4 cups flour
3/4 cup water warm
2 tsp dry active yeast
1 tsp sugar
2 tsp salt
1/2 Tbsp olive oil for oiling the bowl to prove the dough and egg wash
Filling:
3/4 cup Feta crumbled
2/3 cup mozzarella shredded
1/4 curly parsley finely chopped
1/4 tsp cinnamon
1/8 tsp black pepper cracked
Egg wash components:
1 egg (beaten egg with 1 Tbsp. water added to it for egg-wash and olive oil)
1/4 tsp nigella seeds for sprinkling
1 Tbsp cornmeal for dusting the baking sheet
In a large bowl place flour and salt. In a small bowl place the warm water (the water should be between 100°F-110°F)). Add the yeast and sugar, stir lightly and let it sit until frothy. This will take about 5-10 minutes. Add the yeast mixture to the flour and blend well until a soft dough forms. I like to use my hands but a dough hook on a stand mixer will work fine too. Place inside a bowl that has been rubbed with a little of the olive oil. Cover and let it sit until double in size. Save the remaining olive oil for the egg wash. Preheat oven to 400°F. Turn dough onto a floured surface. Punch down and knead for about 5 minutes. Mix beaten egg, water and remaining olive oil to make an egg wash. Stir and place in fridge until ready to use. Roll dough into a ball and divide into 4 equal parts. Using a rolling pin roll out into 12" x 3" oval shape. It will be thin. Place filling down the center of the oval. Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards. Brush with egg wash and sprinkle with nigella seeds. Place individual pide on a baking sheet that has been sprinkled with cornmeal. Bake for about 12-15 minutes, or until pide appears golden and crispy.