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.
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.
|Category:||Essentials & For The Pantry|
|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|
|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.