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.
Prep Time40 minutesmins
Cook Time18 minutesmins
Total Time58 minutesmins
Course: Main Course
Cuisine: Turkish
Keyword: Turkish Ramadan pide
Servings: 3pide
Calories: 775kcal
Author: Swathi (Ambujom Saraswthy)
Ingredients
4 ½cups585g all-purpose flour
1¼-ounce packet/7g instant dry yeast
1 ⅓cupswarm water
½cupwarm milk
2tablespoons/25g olive oil
1tablespoon/15g sugar
1teaspoon/5g salt
1large room-temperature egg yolk
½cupplain room-temperature yogurt
1tablespoonsesame seeds
1tablespoonnigella seeds
Instructions
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.
Video
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.