Combine the ingredients for the liquid yeast in a small bowl and let it sit for about 15 minutes (the milk should be warmed to body temperature).
In a large bowl, combine the all-purpose flour and salt, and mix it with a whisk or similar utensil.
Heat 180 ml milk to body temperature. Combine the dry ingredients and the liquid yeast starter in a bowl, add the milk, then knead to bring it together into a ball.
Once it is evenly combined. add the olive oil and knead for about 10-15 minutes. The dough will be relatively soft.
Let the dough rise for about an hour.
When the dough doubles in size, use your fist to punch it down.
Place the dough in a ball on a baking tray lined with parchment paper, cover with a damp towel or paper towel and let it rest for 15 minutes.
Flatten the dough in the palm of your hand into a circle, then evenly press down on the dough with your fingertips.
Let it rise again for about 40 minutes.
Once again, evenly press down on the dough with your fingertips, evenly brush the surface with the egg yolk and milk wash, then sprinkle the black sesame seeds on top.
Place a heat-resistant dish filled with water on the bottom rack of the oven, then bake for about 10 minutes at 220℃. Adjust the baking time to suit your desired finish.
Black cumin seeds are called "nigella seeds."
Story Behind this Recipe
Since I love this pide eaten during Ramadan, I created my own recipe.
The dough is relatively soft. For those using bread flour, adjust the moisture content as you go. Since it is hard to reduce the amount of the egg yolk, I use one egg's worth. There will be some extra left over, so use it for another menu item.