Description
This Turkish Ramadan Pide, or Ramazan Pidesi, is a traditional bread served during Ramadan. Soft and fluffy with a slightly chewy crust, it’s beautifully decorated with characteristic indentations and topped with sesame and nigella seeds. The dough is made with simple ingredients, enriched with an egg wash for a golden finish, and baked to perfection. Perfect as a side or for dipping during festive meals.
Ingredients
Dough
- 1 1/4 cup warm water
- 1 tablespoon sugar
- 1 tbsp instant dry yeast
- 360 g (3 cups) all-purpose flour
- 1 teaspoon kosher salt
Egg Wash
- 2 tablespoons all-purpose flour
- 1/2 cup boiling water
- 1 tablespoon plain Greek yogurt
- 1 large egg
Toppings
- 2 tablespoons sesame seeds
- 1 tablespoon nigella seeds
Instructions
- Prepare the yeast mixture: Pour the warm water and sugar into a large bowl or the bowl of a stand mixer fitted with a dough hook. Sprinkle the instant dry yeast on top and stir to combine.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour and kosher salt.
- Combine dough: Pour the dry ingredients over the wet mixture. Using a spatula or your hands, mix until a shaggy dough forms with no dry flour patches. Cover and let it rise at room temperature for 30 minutes.
- Stretch and fold the dough: Dip your hands in water. Starting from the side farthest from you, pull and stretch the dough up and over towards you in the bowl, pressing down. Turn the bowl 90 degrees and repeat this pulling/folding three more times to strengthen gluten.
- Divide and shape dough balls: Generously flour a clean surface. Transfer the dough and cut into two equal pieces. Shape each piece into a loose ball and place on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 5 minutes.
- Shape the dough rounds: Remove plastic wrap. Flatten each dough ball into a 6-7 inch round or oval about 1/2 inch thick. Pop any air bubbles. Lightly brush plastic wrap with oil or cooking spray, cover the dough, and rest for another 25 minutes. Meanwhile, preheat the oven to 400°F (200°C) and prepare the egg wash.
- Make the egg wash: Place flour in a medium bowl. Gradually whisk in boiling water to avoid lumps. Let cool, then whisk in the Greek yogurt and egg until smooth.
- Decorate the dough: Brush each dough round evenly with the prepared wash. Using your fingertips, make indentations about 1 inch from the edge to form a circle. Dip your fingers in the wash and create 3-4 deep indentation lines inside the circle. Rotate the dough 45° and repeat indentation lines to form diamond shapes. It doesn’t have to be perfect!
- Add toppings and bake: Sprinkle sesame and nigella seeds generously on top. Carefully place the parchment with dough on a baking sheet in the middle rack of the oven.
- Bake and cool: Bake for 18-20 minutes or until golden on top. Rotate the baking sheet once if browning unevenly. Remove from oven and transfer the pide to a wire rack to cool slightly. Serve warm for best flavor.
Notes
- Use warm water (not hot) to activate the yeast properly without killing it.
- Be gentle when making indentations to avoid tearing the dough.
- Resting the dough covered with oiled plastic wrap helps prevent drying and promotes a soft crust.
- Sesame and nigella seeds can be adjusted or omitted according to preference.
- For best results, serve the pide warm fresh out of the oven or within a few hours.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Turkish
