4 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup water
1/2 cup unbleached all-purpose flour
3 1/2 cups bread flour
1 teaspoon salt
3 tablespoons olive oil
1 cup lukewarm water, plus
1 tablespoon lukewarm water
1 Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
2 Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
3 To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
4 Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
5 Gradually work in the flour to make a soft and sticky dough.
6 Knead the dough on a floured surface for 15 minutes.
7 The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
8 You should have a damp and very springy dough that offers no resistance to kneading.
9 Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
10 (You can refrigerate the dough at this point until you’re ready to use it.) Put the dough on a lightly floured surface and roll into a log.
11 Cut into 8 equal pieces, and roll each one into a tight ball.
12 Place the balls on a floured surface, and let rest 30 minutes under a towel.
13 Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
14 Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
15 Brush the top with olive oil.
16 Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
17 As the pide come out of the oven, stack them in a large pan and keep them covered until all are baked.
18 Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
19 Serve the pide hot.
20 They also can be reheated wrapped in foil.
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