London Restaurants’ Best Bread Recipes for Coronavirus Stay at Home | Eater London

"A Turkish-inspired pide recipe that emphasizes a crisp, canoe-shaped flatbread filled with a garlic cream, quartered marinated artichokes, and a scattering of Tulum cheese, finished with melted butter and Turkish chilli flakes (pul biber). The dough is a straightforward bread-flour mix with dried yeast and olive oil, proved until doubled and baked hot (220°C) on a stone or inverted tray for a golden, crisp crust. The recipe also includes a bright broccoli ezme—lightly blanched broccoli tossed with lemon, chilli and olive oil—to scatter over the baked pide. Notes stress that pides can be filled like pizzas (or folded like calzones) with a wide range of fillings and that the method yields six." - Adam Coghlan