Delicious Turkish Ramadan Pide /Ramadan Pidesi is a soft bread traditionally baked during the month of Ramadan in Turkey. Soft crust bread goes well meat or soup.
Inspiration comes in various ways is it. Yes, I decide to make this bread inspired from a 1-minute video in insider in Facebook. This is month of Ramadan, where people fast whole day and in the evening after the sun set they break the fast. In Turkey they make this delicious soft bread called Turkish Ramadan pide to go with meat and soup. It is traditionally served for the iftar and sahur meals during the holy month of Ramadan.
This is simple bread made with flour, yeast, sugar, milk, oil and water. But uniqueness of this recipe is that the characteristic crisscross pattern is made after egg wash using the fingers without any tool. I tried my best, but my technique still requires some improvement. This bread is best served with spicy curry or meat.
I have tried pide earlier not this Ramadan pidesi, so decide to make this. Ramadan pides kilogram price was announced as 7 pounds 20 cents. In Ankara, 275 grams of pide will be sold at 2 liras read in one of the newspaper. This Ramadan pidesi is either round or flat in form and having a weave-like patterned crust sprinkled with nigella seeds and sesame seeds.
I also read that people will line up near bakeries before the sunset and buy this warm Ramadan pidesi as it comes of out oven. The sale is also at a brisk pace with lines spilling over the pavement. Turkish bread is baked fresh, daily. It doesn’t have preservatives, so it tends to go soft and chewy after just a few hours.
My love of breads inspired me to bake this Turkish bread. Even if you are not fasting, try this bread this just simple recipe. I love to connect with food from various countries even if I can’t make a trip there.
Here comes my version of Turkish Ramadan Pide / Ramadan Pidesi which I got from various recipes as well as from YouTube videos.
You can have this Turkish Ramadan pide with
Turkish Ramadan Pide / Ramadan Pidesi
- 4 ½ cups 585g all-purpose flour
- 1 ¼-ounce packet/7g instant dry yeast
- 1 ⅓ cups warm water
- ½ cup warm milk
- 2 tablespoons/25g olive oil
- 1 tablespoon/15g sugar
- 1 teaspoon /5g salt
- 1 large room-temperature egg yolk
- ½ cup plain room-temperature yogurt
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds
- n a small bowl add 1uke warm water, yeast and 1 teaspoon sugar mix well and set aside.
- In a kitchen aid mixer bowl add yeast-sugar mixture and then milk. To this add oil. Then add flour, salt, rest of sugar and process the dough for about 10 minutes using the dough kneading hook. If you choose to knead by hand, knead the dough in the bowl for 15 minutes Turn the dough out onto a floured surface and knead for about five minutes more. The dough should be very soft. If it’s too firm, knead in another tablespoon of olive oil until smooth.
- Transfer the dough into a greased bowl and set aside for double in a warm place. Cover it with a damp cloth and let it rise for about two hours.
- After two hours, the dough should be about double in size. Remove the cloth and turn it out onto a floured surface. Divide the dough into 3 pieces ( 352g each) with a dough cutter or sharp carving knife.
- Make them into small round and set aside in a parchment covered baking sheet. Set aside for 10-20 minutes.
- Then after 20 minutes shape the pidesi loaves into 3 rounds of about ½ inch thick.
- Make egg wash with egg and yogurt and then spread into the shaped round pides.
- Then carve, first cut about 1 inch in from the edge to make a circle all the way around the loaf. Then, inside the circle, make diagonal cuts in opposite directions to make a diamond pattern. Do the same with the other loaf.
- Sprinkle the sesame and nigella seeds evenly over the tops.
- Bake in a heated oven at 400 F (205 C) oven with a shallow tray of water placed at the bottom for about 30 minutes, or until the top becomes deep, golden brown.
- Serve the pide hot out of the oven.
- Bake the pides for 18 minutes, or until lightly golden with a crisp crust around the edges. Transfer them to a wire rack. If you want them to retain their softness, wrap them in aluminum foil or in a dry towel while still warm.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.