Dough

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445g bread flour (3 ⅓ cups)

75g whole grain rye flour / whole grain einkorn flour / home-milled warthog hard red winter wheat berries (heaping ½ cup) *see Notes

420g water, consider using only 400g for einkorn and warthog flours (1 ¾ cups)

80g sourdough starter (¼ cup)

28g olive oil (2 Tbsp)

10g salt (2 tsp)

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Topping

1 egg yolk

¼ cup yogurt (+ 1 Tbsp water if thick-style yogurt)

1 Tbsp pomegranate or grape molasses

1 Tbsp water

2 Tbsp nigella seeds

2 Tbsp sesame seeds

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Baker's Percentages (15% starter)

87% bread or all purpose flour

13% whole grain rye / einkorn / warthog flour

82% water

5% olive oil

1.7% salt

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1. Mixing and Bulk Fermentation

2. Mix the dough ingredients together in a bowl with space for about 75% growth.

3. Cover the bowl and let the dough rest for 20-30 minutes.

4. Develop gluten strength in the dough with several rounds of stretching and folding. Let the dough rest for about 30 minutes between each round.

5. After 4-6 hours of bulk fermentation (since the initial mixing), the dough will have expanded in size by 50-75%.

6. Refrigerate the covered bowl for 6-12 hours to enhance the flavor; or you can finish the first rise at room temperature, moving onto the next step when the dough has almost doubled in size.

7. Dividing, Pre-Shaping, and Final Proof

8. If you refrigerated the dough, let it warm up for about an hour before proceeding to the next step.

9. Scrape the dough out of the bowl onto a clean, well-floured countertop. Divide it in two and shape the pieces into tight balls.

10. Leaving a few inches between the balls for expansion, cover the dough with a damp cloth or large inverted baking pan for 1-2 hours for the final proof.

11. Preheating, Shaping, and Dough Topping

12. Thirty minutes before the end of the final proof, begin preheating your oven to 450F with a pizza stone or upside down baking sheet on the middle shelf.

13. Prepare a large sheet of parchment paper (approx 15"x20") by sprinkling flour on it.

14. Using your bench knife and a lightly floured hand, gently scoop up each dough. Stretching it out a bit as you lay it onto the parchment paper.

15. Generously brush the tops of the doughs with the molasses-water or the egg-yogurt mixtures.

16. Using fingertips that are wet from the mixtures, dimple a perimeter around the dough, pushing outward a bit as you go. Then dimple diagonal lines to make a diamond pattern and sprinkle generously with the seeds.

17. Baking and Storage

18. Load the dough into the oven with a pizza peel or large cutting board. I haven't found steam to be necessary but feel free to set up a steam system if you want.

19. Bake for 12-15 minutes or until the top has golden brown spots. (Rotate the pide about 8 minutes in if they seem to be browning unevenly.

20. Let the pide cool on a rack and cover or wrap if they're not eaten in one day.