Put water, yeast, and sugar in a suitable bowl and mix until the yeast dissolves.

Add salt and flour.

Knead a dough that sticks slightly to the hand.

At the last stage, you can gather the dough together by lubricating your hand with oil.

Add 5 cups of flour and make a flexible dough as you can see in the video below. (The amount of dough may vary depending on the quality of your flour. If your flour is insufficient, try adding half a glass of flour gradually to achieve the desired consistency.)

Cover the dough and ferment for 45 minutes.

Divide the fermented dough in half.

Open in an oval/round shape on a floured counter.

Place it in a tray covered with grease-proof paper.

Cover and ferment again for 20 minutes.

Meanwhile, heat your oven at 200 °C/392 °F.

Spread yogurt and molasses mixture or scrambled whole eggs on the rising dough.

Shape the edges and center with your fingertips as you can see in the video below. (Shape the pide dough after it rises in the tray, otherwise the shapes will be distorted while rising.)

Sprinkle black cumin and sesame seeds on it and bake in a preheated 200 °C/392 °F oven until golden brown.