SUGAR FREE RAMADAN BREAD

• 2⅓ cups organic white flour
• 1/2 tsp salt
• 1 egg yolk and white separated
• 2 Tbsp extra-virgin olive oil
• 1/2 cup water warm
• 1/2 cup almond milk
• 1 tsp dry yeast
• 1 Tbsp greek yogurt
• 1 tsp water
• 1 tsp nigella seeds
• 1 tsp white sesame seeds

Instructions:

• Combine the warm water, milk, and dry yeast in a bowl, mix, and set aside for 5-10 minutes to activate the yeast.
• In a large bowl, combine the sifted flour and salt. Then add the yeast mixture, oil, and egg white and mix well to obtain a fairly wet, sticky dough.
• Cover the bowl with a kitchen towel and move to a warm area to rise for 30-40 minutes. During this time, the dough should double in size – you may need longer depending on the weather and several other factors.
• Prepare a baking tray with parchment paper and a dusting of flour, then turn the dough out onto it. Shape it into a circular shape without knocking too much air out of it.
• Cover with the kitchen towel again and rest for a further 20 minutes.
• Prepare the egg wash by combining the egg yolk and yogurt with a teaspoon of water and whisking well.
• Once rested, brush the dough with the egg wash and then make a pattern on the dough with your fingers.
• Sprinkle the dough with some nigella seeds and white sesame seeds.
• Bake the pide in the oven for around 20 minutes at 200ºC.