Turkish Ramadan Pide (Ramazan Pidesi)

Dough

1. Pour the water and sugar into a large bowl (or stand mix with dough hook). Sprinkle the dry yeast on top and stir to combine. In another bowl, whisk together the flour and salt.
2. Pour the dry ingredients over the wet. Using a spatula or your hands, mix the ingredients together. The dough should be shaggy with no dry patches of flour. Cover and let it sit at room temperature for 30 minutes to rise.
3. Dip your hands in water. Starting from the side farthest from you, pull and stretch the dough from one side up and over towards you in the bowl, pressing the dough down. Turn the bowl 90 degrees and repeat this pulling/folding three more times.
4. Sprinkle a clean surface generously with flour. Transfer the dough from the bowl to the surface and cut the dough into 2 equal pieces. Form each half into a loose ball. Place each ball on a parchment lined baking sheet and cover loosely with plastic wrap and let them rise for 5 minutes.
5. Remove plastic wrap. Spread the dough into a 6-7 inch round or oval shape with 1/2 inch thickness. Squeeze and pop any air bubbles. Brush plastic wrap with some oil/cooking spray and cover the dough and rest for another 25 minutes. Meanwhile make the wash and preheat oven to 400°F.

Egg Wash

1. Put the flour in a medium size bowl and whisk in the boiling water to avoid any lumps. Let cool and then whisk in the yogurt and egg.

Assembly

1. Brush each dough round/oval with the wash. Using your finger tips, make indentations on the dough about 1 inch from the edge to make a circle. Then dip your finger tips in the wash and make 3-4 deep indentation lines (don't tear dough) inside the circle indentation. Turn the dough 45° and repeat 3-4 indentation lines inside the circle indentation. You should have diamond shapes now. It doesn't have to be perfect!
2. Top with sesame seeds and or nigella seeds, and carefully lift and place the parchment paper with the dough on the baking sheet on the middle rack.
3. Bake for 18-20 minutes or until golden on top. Rotate once if browning on one side more than the other. Transfer to a wire rack to cool. Serve warm.