anut, i used the new york times one, but added in just over a cup of the sourdough starter i had left. Its great, im eating it now for lunch with vegemite and my farmhouse cheddar! Sooooo, good!
Tomer, yes, Pide is the same thing, and yes i knew it had egg and yoghurt in it, but none of the recipes i have tried have really been 'right'... Most are incorrectly cooked i suppose so the chewy, bubbly texture isnt there, and thats the bit i wanted! Guess i will simply have to keep trying! I know the turkish shop near me cooks their bread in a gas pizza oven, ive seen them do it!