Super Soft Potato Pide

Super Soft Potato Pide

This pide is like a big warm squishy hug! If you’re going to bake any kind of bread this is the one to try, as it is so deliciously soft and tasty. This recipe uses cooked and mashed up potato in the dough to give it a beautifully soft and bouncy texture. It is encrusted with nigella and sesame seeds then drizzled with olive oil for a luxurious crust. Great for dunking into dips, making into killer sandwiches or with a good bowl of soup.

1 large Potato or 4 small ones, peeled
400ml Warm Water
1 pinch of Sugar
1tsp Fine Sea Salt
500g Strong Bread Flour
7g Fast Action Dried Yeast (1 sachet
400ml Warm Water
Extra Virgin Olive Oil
2tbsp Sesame Seeds
1tbsp Nigella Seeds

Cut the peeled potato into medium-small chunks and boil in a pan of salted water until soft. Drain and mash the potato in the pan then add the water, sugar, salt, olive oil and mix together well. Put the flour and yeast into a mixing bowl then pour over the potato mixture and mix together with a wooden spoon until a dough forms, if its too liquid just add a little more flour. Turn the dough out onto a floured surface and knead for 10 minutes until elastic. The dough may be quite sticky, which is a good thing (as they say the wetter the better!), just scrape it off the table as you knead and add a little flour as you go, not too much as it might make it too tough. Once you’ve finished kneading, form the dough into a ball, dust with flour and pace back in the bowl. Cover with a plastic bag or cling film and place somewhere nice and warm 1½ hour to rise.

Once risen the dough should be super soft and pillowy, knock the air out and knead for 30 seconds. Place the dough on a large oiled baking tray and press the dough out with your fingers in order to spread it out, ensuring you make dimple marks with your fingertips. Keep pressing the dough until it covers most of the tray. Cover with an oiled piece of cling film and leave to rise for a second time in a warm place for 30-40 minutes. Pre heat the oven to 220˚C.

Once risen remove the cling film, drizzle over a generous amount of olive oil followed by the nigella seeds, sesame seeds and a sprinkle of fine sea salt. Place in the oven for 15 – 20 minutes until golden. Remove from the oven and transfer to a cooling rack. Best served warm but totally delicious eaten cold too! Also it makes exceptional croutons if a couple of days old.

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