In a small bowl, combine the instant yeast with warm water and sugar. Allow it to sit undisturbed for about 10 minutes until it becomes frothy and bubbly.

In a large mixing bowl, whisk together the flour and salt, creating a well in the center. Pour in the yeast mixture and olive oil, then mix until a rough dough starts to form.

Turn the dough onto a clean surface and start kneading it for 8-10 minutes or until it becomes smooth and elastic.

Once done, shape it into a ball and place it in a lightly greased bowl, covering it with a damp cloth. Set it aside in a warm area for about 1.5 hours, or until it has doubled in size.

After the first rise, gently punch down the dough to release any air bubbles. Divide it into two equal portions, shaping each into a ball.

Allow the dough balls to rest for an additional 15 minutes, still covered with the cloth.

Preheat your oven to 240°C (465°F). If you have a pizza stone, place it in the oven as it heats.

On a lightly floured surface, take one dough ball and roll it out into an oval shape about 40cm long and 20cm wide.

Lightly grease your baking trays or sprinkle them with semolina.

Carefully transfer each rolled-out dough onto the prepared baking trays. Now, add your chosen toppings while leaving a 2cm border at the edges.

Place the assembled Turkish Pide in the preheated oven. Bake for about 15 minutes or until the edges are golden brown.

Once out of the oven, garnish your Turkish Flat Bread and let it cool slightly, then slice into servings.