Ramadan Pide

Ingredients: 
1 cup warm water 
⅓ cup milk
1 tbsp sugar 
7g yeast 
450g plain flour 
1 tsp salt 
1 tbsp oil
2 egg yolks 
2 tbsp yogurt 
Supreme Kolonji seeds
Supreme Sesame Seeds 
Sea salt 

Method:
Make the dough: Into a large mixing bowl add water, milk, sugar and yeast. Mix well and set aside for 10 minutes to allow the yeast to bloom. Once the yeast has bloomed add salt, oil and flour. Mix together until combined using your hands or spatula. Cover the dough and rest for 20 minutes.
Complete stretch and folds: After 20 minutes uncover the dough and complete four stretches and folds: dip your hand in water and starting at the 12 o’clock position stretch and fold the dough towards the 6 o’clock position. Turn the bowl 90° clockwise and repeat the same. Repeat this for a total of 4 times. 

Prove the dough: Cover the dough and set aside to prove until doubled in size.

Form into dough balls: Once the dough has risen, uncover and tip onto a well floured surface. Dust the top of the dough in more flour and shape into a ball. Then divide the dough into 2 and form into balls. Place each dough ball onto individual lined baking trays. Cover and rest the dough balls for 30 minutes. 
In a bowl mix together egg yolks and yogurt until smooth.
Preheat the oven at 190°c.

Shape the dough: After 30 minutes, uncover the dough and spread half of the egg mixture over the dough ball. Using your finger tips, flatten the dough ball to form a circle that is about ¾ inch thick. Make indentations on the dough about 1 inch from the edge to make a circle. Then make 4-5 deep indentation lines inside the circle. Then repeat 4-5 indentation lines the other way inside the circle indentation so you have mini squares within the circle. Sprinkle sesame, kolonji seeds and sea salt on top. Repeat with the other dough ball. 

Bake: Bake in the oven for 18-20 minutes or until golden on top. Remove from the oven and set aside to cool. Serve warm with soups and dips.