I like pide especially with dips and mediterranean fare. I have had it from Turkish cafes and it is always tasty with an open (yeast bubbles) and somewhat elastic texture. I have found many recipes for it and have tried some out but without success. Some recipes seem to be just white bread dough cooked in a thin "loaf" while others replace some or all of the water with yoghurt. The latter gives a better flavour to me.
Whatever I do the texture doesn't come out right. It is still like white bread, albeit with bigger yeast bubbles. How do I get the slightly rubbery elasticity of genuine pide?
David