Turkish Ramadan Pide / Ramadan Pidesi

Delicious simple soft bread traditionally baked during the month of Ramadan In Turkey. It has soft crust and chewy interior goes well with bowl of soup or meat. 

Course Main Course
Cuisine Turkish
Keyword Turkish Ramadan pide
Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings 3 pide
Author Swathi (Ambujom Saraswthy)


  • 4 1/2 cups 585g all-purpose flour
  • 1 1/4-ounce packet/7g instant dry yeast
  • 1 1/3 cups warm water
  • 1/2 cup warm milk
  • 2 tablespoons/25g olive oil
  • 1 tablespoon/15g sugar
  • 1 teaspoon /5g salt
  • 1 large room-temperature egg yolk
  • 1/2 cup plain room-temperature yogurt
  • 1 tablespoon sesame seeds
  • 1 tablespoon nigella seeds


  1. n a small bowl add 1uke warm water, yeast and 1 tsp sugar mix well and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Make them into small round and set aside in a parchment covered baking sheet. Set aside for 10-20 minutes.
  6. Then after 20 minutes shape the pidesi loaves into 3 rounds of about ½ inch thick.
  7. Make egg wash with egg and yogurt and then spread into the shaped round pides.
  8. 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.
  9. Sprinkle the sesame and nigella seeds evenly over the tops.
  10. 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.
  11. Serve the pide hot out of the oven.
  12. 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.

Recipe Notes

To keep the pides soft and warm, place a dry towel over them when fresh out of the oven. You can also reheat them before eating; just sprinkle them with water and place in a hot oven (180 C/ 350 F) for a few minutes.