Turkish pide

Combine yeast, sugar and 2 tbs of the water in a small bowl, and stir until yeast dissolves. Set aside in a warm, draughtfree place for 10 minutes or until frothy.

Sift flour and salt into a large bowl. Make a well in the centre and add the remaining water, oil, yoghurt and yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

Turn dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.

Brush a large bowl with oil to lightly grease. Place the dough in the bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draughtfree place to prove for 2 hours or until dough has doubled in size.

Preheat oven to 230°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until dough has returned to its original size. Divide into 2 equal portions and shape each portion into a 15 x 30cm rectangles. Place on 2 non-stick baking trays and press with fingers to indent surface. Brush with egg and sprinkle with sesame seeds. Loosely cover with plastic wrap and place in a warm, draught-free place to prove for 20 minutes or until dough has risen 1-2cm.

Bake in preheated oven for 20 minutes or until pide is golden brown and sounds hollow when tapped on the base. Remove from oven and place on a wire rack to cool. Cut into slices and serve with dips.