Another treat your find only in the blessed month of Ramadan here in Turkey is this delightful bread called 'Ramazan pidesi' and I still remember that first-ever bite of Ramazan pide when I moved here. Now, of course, I make my own too but It's an ongoing challenge to replicate that first taste.
Isa coming out of the bakery with a knowing smile and then handing me a steaming hot parcel of bread.
My stomach still gives a little whine as I remember the yeast aroma hitting me full in the face as I opened that parcel and saw two round loaves of bread topped with little jewels of nigella seeds (Çörek otu).
If you've ever had Ramazan pide, I'm sure you know the minute you see it, it's just asking for a little taster, suggestively portioned into little tear-away pieces..... I dare you to just eat the one!!!
Something I clearly wasn't aware was impossible when I innocently asked him 'Whatcha get two for?'
See he grew up with Ramzan pide, he knew full well that there was not going to be a single breadcrumb left for the evening meal if he hadn't wisely bought another!!!
Oh, how I savoured that bread on the drive home: just one more square then, seal up the bag.....little sniff at the rising steam. ok - ok, a little tear then from this edge here..... 'well that's not even now is it' I told myself. Just that little odd bit there should do it, touch from there.....
My biggest issue with that pide was that I find no other to match it, (I've tried them all trust me) it turns out that my first ever experience of Turkish Ramadhan bread was an extra special version with a double egg wash. Rich, silky, extra fluffy that little baker, Altın ekmek holds a very special place in my heart but has ruined many other pides for me and every year I try to replicate that taste.
I find all of the pide breads the hardest breadmaking to master here in Turkey and this one especially has me scratching my head - It's become a nemesis.
But I think I'm getting closer, like this attempt (Possible number 19313?!) everyone whose tried it has told me they love it! I like it too but I'm starting to suspect maybe there's an egg hidden away in the dough mixture. Something I^m going to try out on the next round God willing.
Bring the dough together is really easy, just like any other bread making, the fun part is in the shaping.
I find the easiest way is to cover an inverted tray or wooden board with semolina grains (Cornmeal works well too) and then flatten the dough before stretching out to its trademarks circle.
Then the markings need making, usually, I do this with my fingernails but a lovely friend gave me the tip of using a pizza cutter and it worked a treat!
These scores stop the bread from rising too high in the centre when baking and also create wonderful tear off pieces.
A score needs to be made a couple of centimetres in from the outer edge all the way around defining the circle and the diagonally in the centre circle from one side to the other, this creates a diamond design. Really simple'
Then the dough is egg washed, I've tried them all, milk, yoghurt, with egg without and by far the best ı've ever had is the melted butter and egg.
I hope you'll enjoy the recipe and have a blessed Ramadan.
Afiyet olsun and Ramadan Mubarak
Christa x
Turkish Ramazan Pide
A soft pillowy round bread with a crisp crust that appears during the month of Ramadan in Turkey. Topped with nigella seeds the bread in a common symbol of breaking the fast.
Prep
Cook
| Category: | Essentials & For The Pantry |
| Seasons | |
| Cuisine Type | Turkish |
Ingredients
Ramazan pide
| 100 Millilitre Warm milk |
| 200 Millilitre Warm water |
| 1/2 Cube Fresh Yeast |
| 1 Teaspoon Sugar |
| 450 Grams Flour (4.5 'Su' glasses) |
| 1 Teaspoon Salt |
| 2 Tablespoons Olive oil |
Egg Wash
| 1 Tablespoon Butter |
| 1 Egg yolk |
| 1 Tablespoon Water |
| Nigella & Sesame seeds |
Turkish Ramazan Pide Directions
- Combine the milk, water and sugar into lukewarm
- Crumble in the yeast and leave for around ten to fifteen minutes until the yeast has activated and frothed on top.
- In a mixing bowl combine the flour and salt. Add in the oil and yeat mixture. Knead slowly until stretchy, this takes ten to fifteen minutes.
- The dough is ready when it looks smooth and feels elastic.
- Take a high sided bowl and drizzle some olive oil down the inside of the bowl. You can use your hands to ensure the whole bowl is covered and this will help you to pick up the dough easily.
- Pick the dough ball up and place the face of it into the olive oil lined bowl to coat it, flip the ball over so that both the top and bottom now have olive oil on them.
- Cover with cling/stretch film and place into the fridge to prove for 45 minutes.
- Remove the dough from the fridge, gently press into the dough with your fist to knock it back, remove from the bowl and on a very lightly floured worktop divide into two equal portions.
- Using an upside-down tray or board scatter on some semolina or cornmeal grain. This will prevent the dough from sticking and give a crispy underside.
- Shape one of the dough portions into a ball, flatten and then begin to stretch out on the tray into a circle.
- Make dimples with your fingernails around outside rim and in diagonal lines across the face of the bread. This gives the hallmark shape and prevents the dough from rising too high in the centre.
- Repeat on a nee tray for the second loaf.
- Cover and leave for 15 mins for second proving.
- Meanwhile, place two trays in the oven and preheat to 200 degrees.
- Melt the butter and allow to cool slightly.
- In a small bowl whisk the egg and water together and then slowly drizzle in the melted but cooled butter. Whisk to combine.
- Brush the egg wash onto each of the pides and top with the seeds.
- Once the oven is a temp gently slide the pides of their tray/boards and onto the hot oven trays.
- Bake in the oven for around 20-25 minutes, the loaves of bread are ready when browned shiny.
- Allow to cool a little and enjoy warm and crispy.
