Pide dough

Combine the yeast, warm water and honey in a bowl and whisk to dissolve the yeast. Set aside for 10 minutes to give the yeast time to activate. The mixture should start to bubble and foam – if it doesn’t, discard the yeast and start again with a different batch.

Put the flours in the bowl of a stand mixer fitted with a dough hook, add the salt, oil and cold water. Run the mixer on its lowest speed for about 1 minute, then add the yeast mixture and mix for 5-7 minutes until the dough comes together as a smooth mass (it should be soft but not sticky). If the dough feels too sticky, add a little more flour and continue to mix. Transfer the dough to a lightly oiled bowl, cover with a damp cloth and rest for 1-1½ hours or until the dough has roughly doubled in size.

Turn out the dough onto a lightly floured work surface and knead for 2-3 minutes, then form into 3 equal balls weighing 150-160g. Transfer the balls to a lightly oiled tray, arranging them roughly 5-7cm apart. Double-wrap loosely with cling film and leave to rise for 1-2 hours, or until the balls have roughly doubled in size (see Make Ahead). The dough is now ready to shape as a base for pides, flatbreads or pizzas.