Cumin and chilli flatbread

Place the flour, sugar, salt, olive oil and yeast in a large bowl. Stir in the warm water to make a soft dough. Knead the dough in the bowl until it comes together then remove to a clean bench and knead without additional flour until the sticky dough becomes smooth and elastic. This will happen as you knead, so don’t panic if it sticks to your hands or the bench in the beginning – after a minute or two it will become smooth and stop sticking.

Place the dough in a clean, greased bowl then cover with plastic wrap and microwave on low power for 1 minute. Rest the dough for 10 minutes then repeat. After the second rest the dough should have doubled in size (alternatively set aside in a warm place for 40–50 minutes until doubled in size).

While the dough is rising, preheat the oven to 250°C.

Divide the dough into portions – you can make 4–6 individual pide or 2 large, oblong ones. Shape the dough with your hands, on a floured surface, making the middle slightly lower than the sides and press your fingertips into the surface to create lozenge-shaped indents. It is quite stretchy, lumpy and bumpy – which is part of its charm.

Place the shaped dough onto greased trays. In a small bowl whisk together the oil and egg yolk and brush over the surface of the dough, then scatter on the cumin seeds and dried chilli flakes, according to your taste. Allow the dough to rise for about 10–15 minutes, and then bake for approximately 15–20 minutes until golden.