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1
Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
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2
Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
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3
To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
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4
Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
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5
Gradually work in the flour to make a soft and sticky dough.
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6
Knead the dough on a floured surface for 15 minutes.
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7
The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
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8
You should have a damp and very springy dough that offers no resistance to kneading.
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9
Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
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10
(You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log.
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11
Cut into 8 equal pieces, and roll each one into a tight ball.
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12
Place the balls on a floured surface, and let rest 30 minutes under a towel.
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13
Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
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14
Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
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15
Brush the top with olive oil.
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16
Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
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17
As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
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18
Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
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19
Serve the pide hot.
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20
They also can be reheated wrapped in foil.
